Loaded Baked Sweet Potatoes with Chickpeas and Tahini | 🌱VEGAN 🌱

tahini

🥗Healthier: Greek yogurt

💰Cheaper: sunflower seed butter

Greek yogurt adds creaminess with fewer calories.

feta cheese

🥗Healthier: crumbled goat cheese

💰Cheaper: ricotta cheese

Ricotta is more affordable and still creamy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

sweet potatoes

💰Cheaper: regular potatoes

Regular potatoes are less expensive.

Wash the sweet potatoes and cut them in half, leaving the peel on.

Drizzle the sweet potatoes with olive oil and sprinkle with salt.

Transfer the sweet potatoes to a baking tray and place in a preheated oven at 200°C (about 400°F).

Bake the sweet potatoes for 30-35 minutes until soft.

In the meantime, heat 2 tablespoons of olive oil in a pan.

Add 1.5 cups of canned chickpeas to the pan.

Season the chickpeas with cumin, coriander, cinnamon, red pepper flakes, and salt.

Saute the chickpeas until they become crispy and aromatic.

In a bowl, mix 2 tablespoons of tahini with 2 cloves of minced garlic, salt, lemon juice, and olive oil.

If the tahini is too thick, add a little water to thin it out.

Chop some cherry tomatoes and parsley, and mix them with a bit of salt for garnish.

Once the sweet potatoes are done, use a fork to break them apart slightly.

Transfer the sweet potatoes to a plate and top with the crispy chickpeas, tomato, and parsley mixture.

Drizzle with additional lemon juice before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens