Sweet Potatoes with Tahini Butter Chickpeas for Cozy Nights

A comforting and nutrient-filled dish that combines sweet potatoes, tahini, and chickpeas for a deliciously hearty meal.

Scale

2 medium Sweet Potatoes, peeled and diced

2 tbsp Tahini

1 can Chickpeas, drained

2 cloves Garlic, minced

2 tbsp Olive Oil

2 tbsp Lemon Juice

1 tsp Cumin

Salt and Pepper, to taste

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Preheat your oven to 400°F (200°C).
Wash, peel, and dice the sweet potatoes into 1-inch cubes.
In a large mixing bowl, toss sweet potatoes with olive oil, cumin, salt, and pepper.
Spread seasoned sweet potatoes on a baking sheet and roast for 25-30 minutes, tossing halfway through.
In a bowl, whisk tahini, lemon juice, minced garlic, and a pinch of salt until creamy.
In a small pan, stir-fry drained chickpeas over medium heat for about 5 minutes, adding salt, pepper, or more cumin if desired.
Transfer roasted sweet potatoes to a plate, top with sautéed chickpeas, and drizzle with tahini butter. Garnish with fresh herbs if desired.

For a twist, substitute tahini with almond or peanut butter. Store leftovers in an airtight container for up to 5 days.