Baked Sweet Potatoes With Crispy Chickpeas and Tahini
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Sweet potatoes are a rich source of fiber as well as containing an array of vitamins and minerals including iron, calcium, and selenium, and they're a good source of most of our B vitamins and vitamin C.
Preheat oven to 210C/400F. Line a baking tray with parchment paper.
Wash the sweet potatoes, and cut lengthways. Drizzle some olive oil and bake for about 40-50 minutes or until tender.
Rinse the chickpeas and dry them. Mix the maple syrup, olive oil, paprika, cumin, and salt, then coat the chickpeas with the mixture. Add them onto a baking dish and bake for about 30-40 minutes or until golden brown and crispy.
For the tahini dressing, simply combine all the ingredients together and beat until smooth.
Place the cooked sweet potatoes onto a plate, and make a dent in the middle, add the crispy chickpeas, followed by the dressing, and finish with chopped parsley. Enjoy!
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Notes
Once cooled, store them in an air-tight container in the fridge for up to 3 days. Ideally, reheat them in the oven to crisp them up.