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Baked sweet potatoes with spicy chickpeas and green tahini dressing

These baked sweet potatoes with spicy chickpeas and green tahini dressing are be ready in 30 minutes – gluten free, vegan, healthy and really satisfying.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 -6 servings
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • Ingredients
  • 4 large sweet potatoes
  • For the spicy chickpeas
  • 2 tbsp olive oil
  • 1 large onion diced
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp dried chilli flakes
  • 1 tbsp tomato purée
  • 1 tbsp sugar leave out if preferred
  • 2 x400g | 14oz tins chickpeas drained
  • reserve the brine to use in dressing or other recipes
  • 1 x 400g | 7oz tin chopped tomatoes
  • 200 g | 7oz baby spinach
  • 1 tbsp chopped coriander cilantro plus more, to garnish
  • Salt and pepper to season
  • <br>
  • For the green tahini dressing
  • 3 heaping tbsp tahini
  • 2 tbsp flat leaf parsley
  • 2 tbsp coriander cilantro
  • 2 tbsp lemon juice
  • 2 tbsp water or aquafaba, as needed
  • 1 tbsp olive oil
  • 1 garlic clove
  • salt and pepper to season

Instructions

  • Heat the oil in a casserole dish and fry the onions over medium-low heat for five minutes.
  • Add the garlic and spices and cook for another minute.
  • Stir in the tomatoes, tomato purée, sugar, and chickpeas. Bring to a simmer and cook, uncovered, for about 30 minutes, stirring occasionally, until the sauce thickens.
  • Add the spinach leaves at the end and mix them in until they wilt.
  • Stir in a generous handful of chopped coriander (cilantro). Taste and season with salt and pepper.
  • Make the green tahini dressing: simply pulse all the ingredients in a blender or mini chopper until you have the desired consistency. Thin your dressing with a little water or reserved aquafaba if needed. Taste and season with salt and pepper.
  • Cook the sweet potatoes: pierce them with a knife tip several times and then rinse them. Wrap in paper towel, place in a microwave-safe plate in a single layer and top with a damp paper towel. Cook for 4 minutes, turn over and cook for another 4 minutes. Depending on the wattage of your microwave and thickness of the potatoes, they will be ready in 8-12 minutes.
  • Halve the sweet potatoes and fill with the spicy chickpeas.
  • Drizzle a little of the green tahini dressing over them and serve.