Maple roast sweet potatoes - with whipped tahini and crispy chickpeas

tahini

🥗Healthier: Greek yogurt

💰Cheaper: peanut butter

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 220°C/450°F (200°C fan).

Mix spicy maple sauce ingredients until combined; set aside.

Cut sweet potatoes into wedges and toss with maple syrup, olive oil, salt, and pepper. Arrange on a lined tray.

Spread chickpeas on a tray (still wet) and place both trays in the oven.

Roast sweet potatoes for 30 minutes, turning halfway. After 10 minutes, remove chickpeas to flavor them.

Toss chickpeas with oil, spices, salt, and pepper, then return to the oven for 15-20 minutes until crispy.

For optional charring, broil sweet potatoes for 3-5 minutes after they are soft, ensuring paper does not catch fire.

Whisk whipped tahini yogurt sauce ingredients in a heat-proof bowl, microwave for 30 seconds, then whisk again until creamy.

Optional: loosen 1/4 cup of tahini sauce with water for drizzle.

Spread whipped tahini on a plate, pile on sweet potatoes, drizzle with spicy maple sauce and tahini drizzle (if using), sprinkle with pistachios and coriander, then top with chickpeas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens