This dish is an explosion of flavors inspired by Mediterranean and Middle Eastern cuisine. The creamy, nutty tahini butter sauce perfectly complements the crispy chickpeas and soft, caramelized sweet potatoes. The addition of crispy chili oil brings just the right amount of heat, while kale adds a nutritious balance. This meal is wholesome, vegan, and full of bold flavors that make it a perfect weeknight dinner or a comforting lunch option.
Ingredients:
- 2 large sweet potatoes
- 1 can (15 oz) cooked chickpeas, drained
- 2 cups kale, chopped
- 3 tbsp vegan butter
- 1/4 cup tahini
- 1 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 1 tbsp sesame seeds
- 2 tbsp crispy chili oil
- 2 spring onions, sliced
Preparation:
Step 1: Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them a few times with a fork. Place them on a baking sheet lined with parchment paper.
Step 2: Bake the sweet potatoes for 40-50 minutes, or until they are fork-tender. The internal temperature should reach around 205-215°F (96-102°C). This ensures they are soft and caramelized.
Step 3: While the sweet potatoes are baking, prepare the chickpeas. Heat 1 tablespoon of crispy chili oil in a large skillet over medium-high heat. Add the drained chickpeas to the skillet.
Step 4: Sauté the chickpeas for about 8-10 minutes, stirring occasionally, until they are crispy and slightly browned. Remove the crispy chickpeas from the skillet and set aside.
Step 5: Add the chopped kale to the same skillet. Cook for about 2 minutes, or until the kale is wilted and slightly tender. Remove the kale from the skillet and set aside.
Step 6: In a small bowl, prepare the tahini butter sauce. Melt the vegan butter in the microwave or in a small saucepan over low heat. Add the tahini, soy sauce, maple syrup, and lime juice to the melted butter. Whisk all ingredients together until well combined and smooth.
Step 7: Once the sweet potatoes are done, carefully remove them from the oven. Let them cool slightly before handling. Cut each sweet potato open lengthwise.
Step 8: Gently mash the inside of each sweet potato with a fork. Drizzle generously with the prepared tahini butter sauce.
Step 9: Top each sweet potato with the crispy chickpeas and sautéed kale. Sprinkle sesame seeds over the top.
Step 10: Drizzle the remaining crispy chili oil over the sweet potatoes. Garnish with sliced spring onions.
Why You’ll Love This Recipe
This recipe is a delightful combination of flavors and textures that is both satisfying and healthy. The creamy tahini butter sauce, the crispy chickpeas, and the soft sweet potatoes create a harmonious balance that will leave you craving more. It’s a versatile dish that can be enjoyed as a main course or a side, and it’s perfect for meal prepping. Plus, it’s packed with nutrients and is vegan-friendly!
Serving Suggestions:
- Serve as a main course for a light and healthy dinner.
- Pair with a side salad for a more complete meal.
- Serve as a side dish alongside grilled vegetables or plant-based protein.
- Add a dollop of vegan yogurt or a sprinkle of chopped cilantro for extra flavor.
Tips:
- To save time, you can use canned sweet potatoes or pre-cooked chickpeas.
- For extra flavor, add a pinch of red pepper flakes to the tahini butter sauce.
- If you don’t have crispy chili oil, you can use regular chili oil or a dash of hot sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
Nutrition Information:
(Per serving, approximate)
- Calories: 400
- Protein: 12g
- Sodium: 350mg
Conclusion
Sweet Potatoes with Tahini Butter Chickpeas is a versatile and flavorful dish that’s perfect for any occasion. With its combination of creamy, nutty, and spicy flavors, it’s sure to become a favorite in your recipe collection. Enjoy this wholesome and delicious meal that’s both easy to prepare and satisfying to eat.
Questions and Answers About This Recipe:
Q1: Can I use regular butter instead of vegan butter?
A: Yes, you can substitute regular butter for vegan butter if you prefer. However, using vegan butter keeps the recipe vegan-friendly.
Q2: Can I add other vegetables to this recipe?
A: Absolutely! Feel free to add other vegetables like spinach, broccoli, or bell peppers to the skillet along with the kale.
Q3: How can I make the chickpeas even crispier?
A: To make the chickpeas extra crispy, you can roast them in the oven for about 20-25 minutes at 400°F (200°C) before adding them to the skillet.
Q4: Is there a substitute for tahini?
A: If you don’t have tahini on hand, you can use almond butter or cashew butter as a substitute. Keep in mind that this will slightly alter the flavor profile.
Q5: Can I prepare this recipe ahead of time?
A: Yes, you can prepare the sweet potatoes, chickpeas, and tahini butter sauce ahead of time. Store them separately in the refrigerator and assemble the dish just before serving.
