Baked Sweet Potatoes with Spinach Tahini & Lemon Herb Chickpeas
  • 5 - 6 medium sweet potatoes, washed and cut in half
  • Spinach Tahini
  • 6 cups spinach
  • ½ cup nuts, you can use pine nuts, almond or walnuts (I used walnuts)
  • ½ cup tahini - store bought is fine
  • ½ cup organic veggie broth
  • salt and pepper to taste
  • Lemon Herb Crispy Chickpeas
  • 1 15 oz cans chickpeas
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon salt
  • 2 teaspoons lemon herb spice mix
  • Garnishes - Plain Greek yogurt and parsley/cilantro
  1. Preheat oven to 400F. - *You can pop the chickpeas and the potatoes into the oven at the same time. Just make sure you watch those chickies. They need to come out before the potatoes are done.
  2. Rinse and drain the chickpeas then place in a colander. Rinse thoroughly under cold running water.
  3. Dry the chickpeas: Pat the chickpeas very dry with paper towels. Even better? Leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
  4. Toss the chickpeas with olive oil and salt: Spread the chickpeas out in an even layer on the baking sheet. Drizzle with olive oil and sprinkle with salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
  5. Roast the chickpeas in the oven for 20 to 30 minutes: Stir the chickpeas or shake the pan every 10 minutes.The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle.
  6. Toss the chickpeas with the lemon herb spice mix. (Note - you can use any spices here - go wild)
  7. Place sweet potatoes onto a baking sheet. Drizzle with olive oil and coat both sides well. Place them flesh side DOWN on the sheet and bake for 1 hour.
  8. For the Spinach Tahini. Wash spinach and and place in a food processor or blender (I used my vitamix), add the balance of ingredients in order and pulse until combined. If you want to smooth, blend well. Set aside.
  9. Drizzle potatoes with spinach tahini, Greek yogurt and top with chickpeas. Optional garnish - parsley or cilantro.