2tablespoonsOlive Oil, extra virginUsed for roasting and adds healthy fats.
Salt and Pepper, to tasteEssential for seasoning.
1teaspoonSmoked PaprikaAdds warmth and smokiness.
Fresh Herbs (Parsley or Cilantro), chopped for garnishAdds freshness and color.
Instructions
Preheat your oven to 425°F (220°C).
Prepare the sweet potatoes by peeling and cutting them into evenly sized cubes, about 1 inch in size.
In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, pepper, and paprika.
Spread the seasoned sweet potatoes in a single layer on a baking sheet lined with parchment paper.
Roast the sweet potatoes in the preheated oven for 25-30 minutes, flipping halfway through.
While the sweet potatoes are roasting, prepare the creamy tahini butter by combining tahini, minced garlic, lemon juice, and the remaining tablespoon of olive oil in a mixing bowl.
In a medium saucepan over medium heat, add the drained chickpeas and stir occasionally for about 5 minutes until heated through.
Remove the saucepan from heat and stir in the tahini mixture until the chickpeas are well-coated.
Combine the roasted sweet potatoes with the tahini-coated chickpeas in a large serving bowl.
Gently toss the sweet potatoes and chickpeas together, checking the seasoning and adjusting as needed.
Serve warm, garnished with fresh herbs.
Notes
For variations, consider adding greens, spices, or different nuts. This dish can also be served over grains for a heartier meal.