Chickpea and Tahini Topped Sweet Potatoes

PREP TIME 15 Minutes
COOK TIME About 2 Hours
TOTAL TIME 2.5 hours
COURSE Lunch/Dinner
CUISINE Middle Eastern
Enjoy a burst of flavor with our Chickpea Topped Sweet Potatoes! 🍠🌶️ This delightful recipe combines the creaminess of roasted sweet potatoes with the zing of jalapeños, all drizzled with a luscious Tahini Sauce. Finish it off with a sprinkling of fresh parsley and basil for a refreshing and savory twist. A quick and wholesome dish that's perfect for any mealtime!



  • 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


  • 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.




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