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Adapted from ‘Oh She Glows’.
Print Recipe
Servings 0

Ingredients
  

  • 4 medium sweet potatoes
  • 1 tin chickpeas rinsed and drained
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp smoked (or regular) paprika
  • 1 tsp dried dill
  • 1 Tbsp lemon juice
  • 4 tbsp. tahini or houmous
  • 3 cloves minced garlic
  • Water or unsweetened almond milk
  • Olive oil and salt

Topping:

  • Handful diced cherry tomatoes
  • parsley
  • 2 tbsp lemon juice

Instructions
 

  • Toss chickpeas with 1 tbsp oil and spices and place on a foil-lined baking sheet.
  • Place scrubbed & halved (lengthwise) sweet potatoes face-down on top. Bake 25min at 200C.
  • Meanwhile, whisk together tahini/houmous, lemon, garlic and dill.
  • Add just enough water/milk to make it pourable. Adjust ingredients to taste. Toss together topping ingredients and set aside.
  • Once sweet potatoes are fork tender and the chickpeas are golden brown, remove from oven.
  • To serve, turn potatoes face-up, smash insides a bit, top with chickpeas, dressing and tomatoes.

Notes

Enjoy with chilli sauce if desired, and a selection of sides
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