Sweet Potatoes with Tahini Butter Chickpeas for Cozy Nights Recipe

Introduction

Sweet Potatoes with Tahini Butter Chickpeas is a comforting and flavorful dish perfect for cozy nights. Roasted sweet potatoes bring natural sweetness, while crispy chickpeas and creamy tahini sauce add texture and richness. This recipe is both nourishing and satisfying for a wholesome meal.

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1/2 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 2 cups chickpeas (canned or cooked)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• Optional: 1/4 cup fresh parsley, chopped
• Optional: 1 teaspoon chili flakes

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into uniform pieces. Toss them with olive oil, salt, and pepper, then spread evenly on a baking sheet.
2. Step 2: Roast the sweet potatoes for 40-45 minutes, flipping halfway through, until tender and golden.
3. Step 3: Meanwhile, rinse and drain the chickpeas, then pat them dry. Toss with olive oil, garlic powder, salt, and pepper. Spread on a separate baking sheet.
4. Step 4: Roast the chickpeas at 400°F (200°C) for 25-30 minutes, stirring halfway, until crispy and golden. Alternatively, air fry at 375°F (190°C) for 12-15 minutes.
5. Step 5: In a bowl, whisk together tahini, water, lemon juice, and a pinch of salt until smooth and creamy. Adjust the water to reach your preferred consistency.
6. Step 6: To serve, layer the roasted sweet potatoes on a plate, top with crispy chickpeas, and drizzle with tahini sauce. Garnish with fresh parsley or chili flakes if desired.

Tips & Variations

• Use canned chickpeas for convenience, but drying them well before roasting ensures crispiness.
• For extra flavor, add smoked paprika or cumin to the chickpeas before roasting.
• Adjust tahini sauce thickness by adding more water gradually until it reaches your preferred texture.
• Swap parsley for cilantro or add a squeeze of fresh lemon on top for added brightness.

Storage

Store leftover sweet potatoes and chickpeas separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Keep tahini sauce refrigerated, and stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, you can use frozen sweet potato cubes. Roast them slightly longer until tender and golden, as frozen pieces may be moister.

How can I make this dish vegan and gluten-free?

This recipe is naturally vegan and gluten-free, using plant-based ingredients and no gluten-containing additives.

Sweet Potatoes with Tahini Butter Chickpeas for Cozy Nights Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

A comforting and nutritious recipe featuring roasted sweet potatoes topped with crispy tahini butter chickpeas, perfectly drizzled with a smooth tahini lemon sauce. This dish combines the natural sweetness of roasted sweet potatoes with the savory crunch of spiced chickpeas, making it ideal for cozy nights.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Middle Eastern
• Diet: Vegan

Ingredients

Scale 1x2x3x

For the Sweet Potatoes

• 4 medium Sweet Potatoes, peeled and cubed
• 2 tablespoons Olive Oil
• Salt, to taste

For the Tahini Sauce

• 1/2 cup Tahini
• 2 tablespoons Lemon Juice
• 2 tablespoons Water (adjust for consistency)
• Salt, to taste

For the Chickpeas

• 2 cups Chickpeas, canned or cooked
• 1 teaspoon Olive Oil
• 1 teaspoon Garlic Powder
• 1 teaspoon Salt
• 1 teaspoon Black Pepper

Optional Toppings

• 1/4 cup Fresh Parsley, chopped
• 1 teaspoon Chili Flakes

Instructions

1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into uniform pieces to ensure even roasting. Toss them in a mixing bowl with olive oil, salt, and any preferred seasonings. Spread the cubes evenly on a baking sheet.
2. Roast Sweet Potatoes: Place the baking sheet in the oven and roast the sweet potatoes for 40-45 minutes, flipping halfway through. Roast until they are tender and golden brown, bringing out their natural sweetness.
3. Prepare Chickpeas: Rinse and drain the chickpeas thoroughly, then pat them dry to ensure crispiness. Toss them in a bowl with olive oil, garlic powder, salt, and pepper for flavor coating. Spread the chickpeas evenly on a separate baking sheet.
4. Roast Chickpeas: Roast the chickpeas in the oven at 400°F (200°C) for 25-30 minutes, stirring halfway through to ensure even crisping. Alternatively, air fry at 375°F (190°C) for 12-15 minutes until golden and crispy.
5. Make Tahini Sauce: In a bowl, whisk together tahini, water, lemon juice, and a pinch of salt until smooth and creamy. Adjust water quantity to reach desired sauce consistency and taste. Add more salt or lemon juice if needed.
6. Assemble the Dish: Arrange the roasted sweet potatoes on plates, top generously with crispy chickpeas, and drizzle with the creamy tahini sauce. Garnish with fresh parsley and chili flakes if desired for added color and heat.

Notes

• For softer chickpeas, reduce roasting time slightly; for extra crispiness, roast longer but watch carefully to avoid burning.
• You can substitute canned chickpeas with freshly cooked ones, but ensure they are well dried before roasting.
• Tahini sauce can be made thinner or thicker by adjusting the amount of water according to preference.
• This dish can be served warm or at room temperature.
• For a vegan meal, ensure chickpeas are not cooked with any animal products and use plant-based olive oil only.

Keywords: Sweet potatoes, Tahini sauce, Roasted chickpeas, Healthy dinner, Vegan, Middle Eastern cuisine, Comfort food