Mediterranean Sweet Potato With Tahini Dressing
Easy baked sweet potatoes topped with a mediterranean chickpea salad. Delicious, fresh, healthy, and naturally plant-based and gluten free.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 4 1x
- Category: Vegan, Gluten Free, Mediterranean
- Cuisine: Entree
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can chickpeas or 1.5 cups chickpeas (rinsed and drained)
- 1 red bell pepper (chopped)
- 1/2 red onion (chopped)
- 1 cup chopped parsley
- 1 lemon
- 1/2 tsp each cumin, coriander, smoked (or regular) paprika
- optional: Pinch of sea salt or lemon juice
- TAHINI DRESSING
- 1/4 cup tahini
- 2 lemons
- 2 tablespoons sweetener (maple syrup or coconut nectar)
- Water or unsweetened almond milk to thin
- optional: Sea salt to taste (I didn’t need any)
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with .
- Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
- Rinsed and drained chickpeas, add chopped red bell pepper, onion, parsley and spices. Add salt for savoriness, lemon juice for freshness.
- While the sweet potatoes are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed.
- Once sweet potatoes are fork tender, roughly 25 minutes – remove from oven.
- For serving, place sweet potatoes on a plate, then top with Mediterranean chickpea salad, sauce and parsley for garnish. Serve & Enjoy.
Nutrition
- Calories: 359
- Sugar: 14.7g
- Fat: 10.6g
- Saturated Fat: 1.4g
- Carbohydrates: 59.5g
- Fiber: 12.9g
- Protein: 11.5g
