Sweet Potatoes with Tahini Butter Chickpeas (Print Version)
# Ingredients:
→ Base
01 -
2 large sweet potatoes
02 -
1 can (15 oz) chickpeas, drained and rinsed
03 -
2 cups kale, chopped
→ Tahini Butter Sauce
04 -
3 tablespoons vegan butter, melted
05 -
¼ cup tahini
06 -
1 tablespoon soy sauce
07 -
1 tablespoon maple syrup
08 -
1 tablespoon lime juice
→ Toppings
09 -
2 tablespoons crispy chili oil, divided
10 -
1 tablespoon sesame seeds
11 -
2 spring onions, thinly sliced
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Scrub the sweet potatoes clean, prick them several times with a fork, and place them on a baking sheet. Bake for 40-50 minutes, until they are fork-tender and starting to caramelize.
02 -
While the sweet potatoes are baking, heat 1 tablespoon of crispy chili oil in a skillet over medium-high heat. Add the drained chickpeas and sauté for 5-7 minutes, stirring occasionally, until they become golden and crispy. Remove from the pan and set aside.
03 -
In the same pan used for the chickpeas, add the chopped kale (add a touch more oil if needed). Sauté for about 2 minutes, or until the kale is wilted but still bright green. Season with a pinch of salt and set aside.
04 -
In a small bowl, whisk together the melted vegan butter, tahini, soy sauce, maple syrup, and lime juice until smooth and well combined. If the sauce seems too thick, add a tablespoon of warm water to thin it out.
05 -
When the sweet potatoes are done, remove them from the oven and let cool slightly. Make a lengthwise cut in each potato and gently press the ends to open them up. Lightly mash the insides with a fork.
06 -
Drizzle the tahini butter sauce generously over each sweet potato, allowing it to seep into the flesh.
07 -
Top each sweet potato with the crispy chickpeas and sautéed kale. Sprinkle with sesame seeds and drizzle with the remaining tablespoon of crispy chili oil.
08 -
Garnish with sliced spring onions and serve immediately while still warm.
# Notes:
01 -
For extra flavor, you can roast the chickpeas in the oven with spices instead of sautéing them.
02 -
This dish works well with any dark leafy greens - spinach or collard greens can be substituted for kale.
03 -
You can make this dish spicier by adding more chili oil or a sprinkle of red pepper flakes.
04 -
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.