Looking for a nutritious and flavorful dish that's both easy to make and incredibly satisfying? Try this roasted sweet potato recipe topped with creamy tahini sauce, fresh cilantro, and crunchy BBQ-flavored crispy chickpeas. Perfect for a quick lunch or a delightful side dish!
Ingredients:
- 2 large sweet potatoes, cut in half
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup tahini
- 1 lemon, juiced
- 1 clove garlic, minced
- 1/4 cup water (adjust for desired consistency)
- 1 can BBQ-flavored crispy chickpeas
- 1/4 cup fresh cilantro, chopped
Instructions:
Prepare and Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the sweet potato wedges in olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until they are golden brown and tender.Make the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, and water until smooth. Adjust the water amount to reach your desired sauce consistency. Season with salt to taste.
Plate the Sweet Potatoes: Once the sweet potatoes are roasted, arrange them on a serving platter.
Drizzle with Tahini Sauce: Generously drizzle the tahini sauce over the roasted sweet potatoes.
Add the Toppings: Sprinkle the BBQ-flavored crispy chickpeas over the top. Garnish with fresh cilantro.
