These sweet potato halves with crispy chickpeas are delicious, easy, HEALTHY, filling, customizable, vegan, and gluten-free.
Spice-rubbed sweet potatoes with crispy chickpeas are a staple in my household. Served with sliced avocado and drizzled with tahini lime sauce, it’s seriously divine.
Eating plant-based is simple once you have easy recipes with a simple base to work off of. In this case, it’s a roasted sweet potato. Add all your favorite toppings and spices, then rotate them the following week. It makes mealtime and life super easy.
This 30-minute meal is satisfying, fresh, comfy, and both savory and sweet (aka the PERFECT meal).
Additional ideas are below in the recipe.
If you give it a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
xo
Sua
INGREDIENTS:
Serves 2
2 medium sweet potatoes, organic when possible
1 (15.5-ounce) can chickpeas, rinsed and drained
2 tablespoons melted virgin coconut oil (or avocado oil), divided
Pinch of sea salt
½ teaspoon each cayenne pepper, ground cumin, ground smoked paprika
1 ripe avocado
TAHINI LIME SAUCE
¼ cup tahini
¼ cup extra virgin olive oil
1 small garlic clove, peeled
1 lime, juiced
½ teaspoon cumin (optional)
Himalayan pink salt and pepper, to taste
Filtered water, to thin
TOPPINGS
Fresh cilantro parsley
Hemp seeds
Red onion, coarsely chopped
Fresh garlic, finely chopped or minced
INSTRUCTIONS:
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Rinse and scrub the potatoes, cut in half lengthwise, then toss with 1 tablespoon oil, pinch of salt, and desired spices on a baking sheet.
Prep the chickpeas by rinsing and draining them, then removing the skins by using your hands (or a towel).
Add them to a bowl and toss with the remaining oil and salt. Spread them onto the same baking sheet and roast for 25-30 minutes.
In the meantime, prep your sauce by adding all the dressing ingredients to food processor and pulse/blend until smooth and creamy. Scrape the sides, as needed, and add filtered water to thin. Taste and adjust the flavor, as needed.
Once the sweet potatoes are fork tender and the chickpeas are crispy and golden brown, remove them from oven. Set aside.
Toss the chickpeas in your favorite spices, optional.
Using the back of a spoon or fork, gently push down the center of potato halves to create a divot. Then top them with crispy chickpeas, desired toppings, and a drizzle of tahini lime sauce.
Enjoy immediately. Store leftover sauce in an airtight glass container and refrigerate for 5-7 days.
TRY NEXT:
If you love this recipe, you’ll also love this Spice-Rubbed Sweet Potato and Sweet Potato and Avocado Salad.
