skip to Main Content

Facebook

Murasaki Sweet Potatoes with Chickpeas & Tahini Aioli

A savory and spicy one pan meal that is simple, full of flavor and loaded with healthy fats, carbs and protein.
Prep Time45 mins
Cook Time35 mins
Total Time45 mins
Course: Main Dish
Servings: 8
Calories: 474kcal
Cost: $3

Ingredients

  • Spud & Spicy Chickpea Ingredients:
  • 8 Murasaki sweet potatoes or any spud
  • 2 cans garbanzo beans drained and rinsed
  • 8-12 garlic cloves sliced
  • 1 tsp each paprika cumin, chili, onion and garlic powder
  • 3 TB Avocado oil drizzle over potatoes and chickpeas
  • Tahini Aioli Ingredients:
  • 1/2 cup tahini
  • 1/2 cup apple cider vinegar
  • 1/4 cup tamari or coconut aminos
  • 1 tbsp lime juice
  • 4 cloves garlic
  • 1/2 cup water
  • 2 tbsp dried parsley
  • 1 tbsp raw honey
  • 1/2 cup olive oil *add in at the end

Instructions

  • Spud & Spicy Chickpea Instructions:
  • Preheat oven to 400F.
  • In a large bowl, drizzle avocado oil over the potatoes to coat them evenly.
  • Place the potatoes on a baking sheet and sprinkle with flaky sea salt.
  • In a large bowl, sprinkle chickpeas and garlic with paprika, cumin, garlic, onion and chili powder.
  • Drizzle avocado oil over the spiced chickpeas to coat them lighlty and evenly.
  • Place spiced chickpeas and garlic on a baking sheet.
  • Bake sweet potatoes at 400 for about 30-40 minutes.
  • Put chickpeas and garlic in towards the end for about 10 minutes (or longer if you want them crispier).
  • Remove potatoes and chickpeas from the oven when done.
  • Tahini Aioli Instructions:
  • Add the first 8 ingredients (except for the olive oil) to a blender and puree until smooth and creamy.
  • Slowly add in the olive oil until well mixed.
  • Taste and adjust ingredients to how you like it.
  • When ready to eat, place baked potato on a dish, slice it open, put chickpeas on top and drizzle sauce over the potato and chickpeas.
  • Enjoy!

Notes

*Optional toppings: chives, parsley, basil, and sesame seeds.

Nutrition

Calories: 474kcal | Carbohydrates: 54g | Protein: 7g | Fat: 27g | Saturated Fat: 4g | Sodium: 540mg | Potassium: 894mg | Fiber: 8g | Sugar: 12g | Vitamin A: 32205IU | Vitamin C: 9mg | Calcium: 104mg | Iron: 3mg
Sweet Potato With Chickpeas & Tahini Aioli (2)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Kung Pao Brussels Sprouts

Kung Pao Sauce has a strong flavor that’s sweet, sour, savory and with a tasty tingle of heat from the peppers and chili paste. It’s by far my new favorite sauce and so delicious that I put it on the entire meal of noodles, tempeh and Brussels Sprouts

Dark Chocolate Nanaimo Bars

These no-bake, 3 layered bars are delicious, decadent and delightful! Sometimes you treatyoself and don’t sweat the sweet stuff. Thanks Canada for this delectable dish!

Cauliflower Tabbouleh

A colorful dish that’s loaded with flavor and nutrients. Full of healthy fats, protein and carbs, it can be enjoyed as a main dish or super side.

Back To Top