Roasted Sweet Potatoes with Spiced Chickpeas
Embrace the heart of Mediterranean vitality with these vibrant stuffed yams. Tender, oven-roasted sweet potatoes form the perfect vessel for crispy, spice-bloomed chickpeas, a cooling cucumber-tomato salad, and a rich, house-made lemon-tahini drizzle. It's a visually stunning, nutrient-dense meal that's satisfying, wholesome, and effortlessly elegant.
Servings 6
Calories 471kcal
Ingredients
For the Roasted Yams & Chickpeas:
- 6 medium garnet yams or sweet potatoes, approx. ⅓ lb (150g) each
- 2 15-ounce cans no-salt-added chickpeas, rinsed and thoroughly dried
- 3 Tbsp extra virgin olive oil divided
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground sumac
For the Lemon-Tahini Drizzle:
- ½ cup high-quality tahini
- ⅓ cup cold water plus more as needed
- ¼ cup fresh lemon juice
- 2 cloves garlic finely grated or pressed
- 1 tsp pure maple syrup
- ¼ tsp fine sea salt
For the Shirazi-Style Herb Salad:
- 1 cup cherry tomatoes finely diced
- 1 small Persian cucumber finely diced
- ¾ cup fresh flat-leaf parsley finely chopped
- 3 Tbsp red onion finely minced
- 2 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil
Instructions
- Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment. Scrub and dry the yams, then slice in half lengthwise. Rub 1 tablespoon olive oil over the cut sides and place cut-side down on one sheet. Roast 20 minutes.
- Meanwhile, warm the remaining 2 tablespoons olive oil in a small skillet over low heat. Stir in smoked paprika, cumin, coriander, and sumac for 30–45 seconds until fragrant (do not scorch). Pour the spiced oil over the well-dried chickpeas and toss to coat.
- Remove yams, flip cut-side up. Spread chickpeas in a single layer on the second sheet. Return both sheets to the oven and roast 15–20 minutes, until yams are fork-tender and chickpeas are golden; shake/turn chickpeas once halfway. For extra crispness, leave chickpeas in 5–10 minutes more after yams are done.
- In a small bowl, whisk tahini, cold water, lemon juice, grated garlic, maple syrup, and salt until smooth and pourable (add cold water 1 tablespoon at a time if needed).
- In another bowl, combine tomatoes, cucumber, parsley, and red onion. Toss with lemon juice and olive oil.
- For 6 servings: place two roasted yam halves (1 whole yam) on each plate. Fluff flesh with a fork, top with spiced chickpeas and herb salad, and finish with a generous drizzle of lemon-tahini sauce. Serve immediately.
Notes
- Yam Selection: Garnet yams are a type of sweet potato known for their moist, deep-orange flesh, which is ideal for this recipe. Any orange-fleshed sweet potato will work well.
- Crispy Chickpeas: For the best texture, ensure the chickpeas are as dry as possible before coating them in the spiced oil. You can pat them dry with a clean kitchen towel or let them air-dry.
- Flavor Balance: The small amount of maple syrup in the tahini drizzle is crucial for balancing the natural bitterness of the sesame paste and does not make the sauce sweet.
- Make-Ahead: The tahini drizzle and herb salad can be prepared up to a day in advance and stored in airtight containers in the refrigerator. The drizzle may thicken when chilled; simply whisk in a splash of water to loosen it before serving.
Nutrition Facts
Estimated per serving: based on 6 servings- Calories: 471 kcal
- Protein: 13 g
- Total Fat: 23 g
- Saturated Fat: 3.3 g
- Carbohydrates: 61 g
- Dietary Fiber: 13 g
- Total Sugars: 9 g
- Added Sugars: 0.7 g
- Sodium: 212 mg