Description
Creamy sweet potato base meets Middle Eastern-inspired tahini butter chickpeas in this irresistible comfort dish. Warm spices and rich textures create a soul-satisfying meal you’ll crave again and again.
Ingredients
Scale
Ingredients:
Base:
- 2 large sweet potatoes
- 1 can (15 ounces / 425 grams) chickpeas, drained and rinsed
- 2 cups kale, chopped
Tahini Butter Sauce:
- 3 tablespoons vegan butter, melted
- 1/4 cup tahini
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
Toppings:
- 2 tablespoons crispy chili oil, divided
- 1 tablespoon sesame seeds
- 2 spring onions, thinly sliced
Instructions
- Preheat the oven to 400°F (200°C). Thoroughly scrub sweet potatoes and puncture multiple times with a fork to allow steam release during roasting.
- Place sweet potatoes on a baking sheet and roast for 40-50 minutes until tender and edges start caramelizing, with a soft interior that yields easily when pierced.
- While potatoes roast, drain chickpeas and pat completely dry. Heat crispy chili oil in a skillet over medium-high heat.
- Sauté chickpeas for 5-7 minutes, stirring intermittently, until they develop a golden, crisp exterior. Transfer to a separate plate.
- In the same skillet, add chopped kale and quickly sauté for approximately 2 minutes, maintaining its vibrant green color. Season with salt and set aside.
- Prepare tahini butter sauce by whisking melted vegan butter, tahini, soy sauce, maple syrup, and lime juice until smooth. Add warm water if sauce appears too thick.
- Once sweet potatoes finish roasting, remove from oven and allow slight cooling. Slice lengthwise and gently press ends to create an opening.
- Delicately mash potato interiors with a fork, creating a fluffy texture.
- Generously drizzle tahini butter sauce over each potato, ensuring it penetrates the flesh.
- Distribute crispy chickpeas and sautéed kale atop potatoes. Sprinkle with sesame seeds and additional crispy chili oil.
- Garnish with thinly sliced spring onions and serve immediately while warm for optimal flavor and texture.
Notes
- Potato Perfection Choose medium-sized sweet potatoes with smooth, firm skin for even baking and maximum caramelization.
- Chickpea Crunch Pat chickpeas completely dry before sautéing to ensure maximum crispiness and prevent soggy texture.
- Sauce Smoothness Warm ingredients slightly to help tahini butter sauce blend seamlessly and prevent separation.
- Dietary Adaptations Swap maple syrup with agave for low-glycemic option or use gluten-free tamari instead of soy sauce for gluten-sensitive diners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 10 g
- Cholesterol: 0 mg