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.