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
- Prepare the Yams: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Thoroughly scrub and dry the yams, then slice them in half lengthwise. Rub 1 tablespoon of extra virgin olive oil over the cut surfaces and place them cut-side down on the prepared sheet. Roast for 20 minutes.
- Spice the Chickpeas: While the yams have their initial roast, gently warm the remaining 2 tablespoons of olive oil in a small skillet over low heat. Add the smoked paprika, cumin, coriander, and sumac. Stir constantly for 30-45 seconds until fragrant, being careful not to scorch the spices. In a medium bowl, pour the fragrant oil over the rinsed and dried chickpeas and toss until evenly coated.
- Roast Everything Together: After 20 minutes, remove the yams from the oven and carefully flip them cut-side up. Spread the coated chickpeas in a single layer on a second parchment-lined baking sheet. Place both baking sheets back into the oven and roast for an additional 15-20 minutes, until the yams are fork-tender and the chickpeas are golden and slightly crisped.
- Make the Tahini Drizzle: While everything roasts, whisk together the tahini, cold water, lemon juice, grated garlic, maple syrup, and sea salt in a small bowl. The mixture may seize up at first; continue whisking vigorously for about a minute until it becomes smooth and creamy. If it's too thick, add more cold water, one tablespoon at a time, until it reaches a pourable consistency.
- Toss the Herb Salad: In a separate bowl, combine the diced cherry tomatoes, Persian cucumber, chopped parsley, and minced red onion. Drizzle with 2 tablespoons of lemon juice and 1 tablespoon of olive oil. Gently toss to combine.
- Assemble and Serve: Place one roasted yam half on each plate. Gently fluff the flesh with a fork. Top generously with the crispy spiced chickpeas, a spoonful of the fresh herb salad, and a liberal drizzle of the 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