In the mood for more color? These Roasted Sweet Potatoes with Shawarma Chickpeas are the coziest little meal for those chilly nights. Crispy chickpeas tossed in warming spices are stuffed inside roasted sweet potatoes and drizzled with a lemon tahini sauce. It is the perfect light dinner that makes you feel all the fuzzies inside!
Well… it is that time of year
I’ve hit that stage of the winter season when I begin to crave color, freshness, and exciting flavors. Well, in addition to more cozy recipes, of course.
If I am being honest, are you really surprised with this?
Here’s the deal, living in Philly has its perks. I love the long walks around the city and the energy it has That said, it’s also often freezing cold. Especially on snowy days when truly all you see is white on the ground and white in the sky. It’s beautiful, but the lack of color always leaves me looking for color in other places.
Enter these Roasted Sweet Potatoes with Shawarma Chickpeas. Y’all know I love my sweet potatoes, but this takes the cake. Some of my favs are
But this dish, it’s so full of color and fresh flavors that it instantly brightens my day. I know that’s a bit cheesy, but it’s true. I’ve been making this on repeat for lunch on days when there isn’t much leftover from dinner. It’s perfect because it’s the simplest little number to throw together. I usually always have this mix of ingredients on hand, so I don’t even have to run to the store.
So let’s talk about this, shall we?
First the sweet potoatoes and chickpeas. You roast the sweet ptoatoes right in the oven during the whole process. They take the longest. Next come the chickpeas. I roll them in some cumin, cinnamon, and paprika before roasting them in the oven alongside the potatoes. Super easy so far!
Next, I make the lemon tahini sauce by combining lemon, tahini, and a few other ingredients together. Once the sweet potatoes and chickpeas come out of the oven, I simply stuff the potatoes, drizzle the sauce on top, and top with tons of herbs and hot sauce. I don’t think it could get any better.
I love having this meal as a prepped staple. Simply wait to drizzle the lemon tahini sauce on the potatoes and pack them into Tupperware like this. It makes it super easy!
Yields 4 servings
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
- 1 15-ounce can chickpeas (rinsed, drained and patted dry)
- 1 Tbsp olive or avocado oil
- 1 tsp each cumin and garlic powder
- 1/2 tsp each sea salt + black pepper
- 1/2 tsp smoked (or regular) paprika
- 1/4 tsp each ground coriander + cinnamon
- 1/4 cup pure ground tahini paste
- 1 lemon, juiced
- 2 to 3 tablespoons cold water
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 small clove garlic, grated
- 4 medium sweet potatoes, scrubbed, patted dry, and pierced with a knife 2-3 times
- cilantro and hot sauce, for serving
Preheat oven to 425 degrees. Place sweet potatoes on a baking sheet. Bake for 45-50 minutes until easily pierced with a fork.
While the sweet potatoes are baking, in a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on a separate baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired.
While the chickpeas are cooking, make the lemon tahini sauce. Whisk together all of the ingredients, adding more or less water if you want a thicker sauce
To serve, cut a small rectangle halfway through each sweet potato. Scoop out a bit of the insides, then stuff with 1/4 of the chickpea mixture. Drizzle with lemon tahini sauce and top with cilantro and hot sauce. EAT