Chickpea and Tahini Topped Sweet Potatoes

Instructions

1. To prepare your Vegetables:
2. Chop your jalapenos into thin, round slices and set aside.
3. Preheat oven to 400 degrees F, and line a baking sheet with aluminum foil or parchment paper.
4. Using a fork, make holes all over your sweet potatoes then place onto your baking sheet and bake for 40 minutes - 1 hour. Check for readiness by poking your potatoes with a fork, if the center is soft, it’s ready!
5. Remove potatoes from the oven and allow them to cool enough to be able to handle them.
6. While you wait, prepare the roasted chickpeas and tahini dressing.
7. To Make Chickpeas:
8. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
9. In a large bowl mix together your chickpeas and the rest of ingredients until the chickpeas are evenly coated.
10. On the baking sheet, spread chickpeas evenly and roast 35-40 minutes, until crisp.
11. Toss a few times during baking to prevent browning/burnt spots.
12. Take the chickpeas out when they look crisp and golden, poke one to make sure it is to your desired texture, set aside to cool.
13. To Make the Creamy Tahini Sauce:
14. In a small bowl, mix all your ingredients until nice and creamy.
15. Assembly:
16. Slice the potatoes down the center, long ways, but not reaching the other side so it falls spread open like a hot dog bun.
17. Add chickpeas, jalapenos, and other veggies of choice to each sweet potato.
18. Top with chopped parsley, basil, and creamy tahini sauce.