Sweet potatoes and chickpeas are a match made in culinary heaven, but when you add tahini butter to the mix, you’re elevating this dish to restaurant-worthy status. This Sweet Potatoes with Tahini Butter Chickpeas recipe combines earthy, sweet flavors with creamy, nutty notes that will leave your taste buds dancing.
Perfect for weeknight dinners or meal prep, this nutritious dish strikes the ideal balance between comfort food and wholesome eating. The contrast between the soft, caramelized sweet potatoes and the savory, protein-packed chickpeas creates a satisfying meal that’s as nourishing as it is delicious.
Why You’ll Love This
- It’s a complete meal in one dish, packed with protein, fiber, and complex carbohydrates
- The tahini butter sauce is addictively good and takes just minutes to prepare
- Perfect for meal prep—components can be made ahead and assembled when needed
- Naturally gluten-free and easily adaptable for vegan diets
- Budget-friendly ingredients that deliver gourmet flavor
Ingredients
- 2 large sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups kale, chopped
- 3 tablespoons vegan butter, melted
- ¼ cup tahini
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 2 tablespoons crispy chili oil, divided
- 1 tablespoon sesame seeds
- 2 spring onions, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean, prick them several times with a fork, and place them on a baking sheet. Bake for 40-50 minutes, until they are fork-tender and starting to caramelize.
- While the sweet potatoes are baking, heat 1 tablespoon of crispy chili oil in a skillet over medium-high heat. Add the drained chickpeas and sauté for 5-7 minutes, stirring occasionally, until they become golden and crispy. Remove from the pan and set aside.
- In the same pan used for the chickpeas, add the chopped kale (add a touch more oil if needed). Sauté for about 2 minutes, or until the kale is wilted but still bright green. Season with a pinch of salt and set aside.
- In a small bowl, whisk together the melted vegan butter, tahini, soy sauce, maple syrup, and lime juice until smooth and well combined. If the sauce seems too thick, add a tablespoon of warm water to thin it out.
- When the sweet potatoes are done, remove them from the oven and let cool slightly. Make a lengthwise cut in each potato and gently press the ends to open them up. Lightly mash the insides with a fork.
- Drizzle the tahini butter sauce generously over each sweet potato, allowing it to seep into the flesh.
- Top each sweet potato with the crispy chickpeas and sautéed kale. Sprinkle with sesame seeds and drizzle with the remaining tablespoon of crispy chili oil.
- Garnish with sliced spring onions and serve immediately while still warm.
Tips & Variations
- For a spicier version, add a pinch of red pepper flakes or a dash of hot sauce to the chickpeas
- Substitute sweet potatoes with regular potatoes or butternut squash for a different flavor profile
- Make it vegan by using plant-based butter or additional olive oil in the tahini sauce
- Add roasted vegetables like bell peppers or zucchini to increase the vegetable content
- For a time-saving hack, microwave the sweet potatoes for 5-7 minutes before finishing them in the oven
- Toast some pine nuts or pumpkin seeds to sprinkle on top for added crunch
Serving Suggestions
This dish works beautifully alongside a simple green salad dressed with lemon vinaigrette. The fresh, crisp greens provide a nice contrast to the rich, creamy sweet potatoes and chickpeas.
For a more substantial meal, serve with a side of steamed couscous or quinoa. A dollop of Greek yogurt or a sprinkle of crumbled feta cheese adds a pleasant tangy note that complements the earthy flavors.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days
- The tahini sauce may thicken when refrigerated; thin with a splash of water when reheating
- Sweet potatoes are done when a knife slides in easily with no resistance
- For meal prep, store the components separately and assemble just before serving
FAQs
Can I make this recipe ahead of time?
Yes! Roast the sweet potatoes and prepare the tahini chickpeas up to 2 days in advance. Reheat separately and assemble just before serving.
What can I substitute for tahini?
If you don’t have tahini, you can use natural almond or peanut butter for a different but equally delicious flavor profile.
Can I use dried chickpeas instead of canned?
Absolutely. Cook 1 cup of dried chickpeas according to package directions until tender before proceeding with the recipe.
How do I know when the sweet potatoes are perfectly roasted?
The skin should be slightly wrinkled and a knife should slide in easily. The interior should be soft and caramelized, with some of the natural sugars bubbling at the cut surface.
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