Tahini Sweet Potatoes (Print Version)
# Ingredients:
→ Base
01 -
1 can (15 oz) chickpeas, rinsed and drained
02 -
2 large sweet potatoes
03 -
2 cups chopped kale
→ Tahini Butter Sauce
04 -
¼ cup tahini
05 -
3 tablespoons melted vegan butter
06 -
1 tablespoon lime juice
07 -
1 tablespoon maple syrup
08 -
1 tablespoon soy sauce
→ Toppings
09 -
1 tablespoon sesame seeds
10 -
2 spring onions, chopped thin
11 -
2 tablespoons crispy chili oil, divided
# Instructions:
01 -
Set your oven to 400°F (200°C) and get it warmed up. Scrub the sweet potatoes clean and poke them a few times with a fork. Lay them on a baking tray and roast for about 40-50 minutes, until soft and caramelized.
02 -
While the sweet potatoes cook, heat 1 tablespoon of crispy chili oil in a pan on medium-high. Toss in the chickpeas and fry them for 5-7 minutes, stirring now and then. Cook until crispy and golden. Pop them out of the pan and set aside.
03 -
Using the same pan from earlier, throw in the chopped kale. Add a little more oil if needed and sauté for 2 minutes. Let it soften but keep that bright green color. Sprinkle a pinch of salt, then set the kale aside.
04 -
Grab a small bowl and mix up the tahini, melted vegan butter, soy sauce, maple syrup, and lime juice until smooth. If it's too thick, splash in some warm water, one tablespoon at a time, until it's the right consistency.
05 -
When your sweet potatoes are done, pull them out and give them a few minutes to cool. Slice them lengthwise, press on the sides to open them up, and lightly mash the insides.
06 -
Drizzle the creamy tahini sauce generously over the sweet potatoes so it soaks right in.
07 -
Top the potatoes with your crispy chickpeas and cooked kale. Add sesame seeds and finish off with the remaining chili oil.
08 -
Sprinkle some chopped spring onions on top and serve nice and warm.
# Notes:
01 -
For a different twist, you can roast the chickpeas with some spices in the oven instead of frying them.
02 -
Not a fan of kale? Swap it with spinach or collard greens for similar results.
03 -
Turn up the heat by adding more chili oil or a pinch of red pepper flakes.
04 -
Store any leftovers in the fridge for up to 3 days, then heat them up in the oven or microwave before eating.