Sweet Potatoes with Roasted Peppers and Crispy Chickpeas

Name: Sweet Potatoes with Roasted Peppers and Crispy Chickpeas
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry; 1 1/2 tsp. olive oil; Kosher salt; 1 15.5-oz can chickpeas, rinsed and patted dry; 2 tbsp. olive oil, divided; Kosher salt and pepper; 1/4 tsp. onion powder; 1/4 tsp. garlic powder; 1/4 tsp. paprika; 1 tsp. lemon zest plus 1 tsp lemon juice; 2 peppers (we used yellow and red), cut into 1 1/2-in. pieces; 2 c. baby spinach; 1 tsp. red wine vinegar; 2 tbsp. tahini (stirred)

(Vegan) dinner is served!

By Tina MartinezPublished: Jan 2, 2024

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sweet potatoes with roasted peppers and crispy chickpeas

mike garten

Yields:

4 serving(s)

Total Time:

45 mins

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Take your sweet potato game up a notch with a bevy of toppings: crispy spiced chickpeas, tender roasted peppers and spinach and a drizzle of creamy tahini to cap it all off. The result is loaded taters that deliver on flavor, texture and satisfaction.

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Ingredients

For sweet potatoes

4
medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry
1 1/2 tsp.
olive oil
Kosher salt

For filling

1
15.5-oz can chickpeas, rinsed and patted dry
2 Tbsp.
olive oil, divided
Kosher salt and pepper
1/4 tsp.
onion powder
1/4 tsp.
garlic powder
1/4 tsp.
paprika
1 tsp.
lemon zest plus 1 tsp lemon juice
2
peppers (we used yellow and red), cut into 1 1/2-in. pieces
2 cups
baby spinach
1 tsp.
red wine vinegar
2 Tbsp.
tahini (stirred)

Directions

1. Step 1Roast sweet potatoes: Heat oven to 425°F. Prick potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, 6 minutes.
2. Step 2Brush with oil, sprinkle with 1/4 teaspoon salt, then roast on baking sheet until tender, 18 to 20 minutes.
3. Step 3While potatoes are in the microwave, make filling: On rimmed baking sheet, toss chickpeas with 1 tablespoon oil and 1/4 teaspoon each salt and pepper; spread in even layer. Roast until crispy and golden brown, 23 to 26 minutes. Stir in onion powder, garlic powder and paprika; continue to roast until spices are fragrant, 4 to 5 minutes more. Sprinkle with lemon zest and toss to combine.
4. Step 4Meanwhile, place peppers on another rimmed baking sheet. Toss with remaining tablespoon oil and 1/4 teaspoon each salt and pepper; spread in even layer. Roast until tender and browned in spots, about 25 minutes. Add spinach and vinegar and toss to combine. Continue to roast until spinach wilts slightly, 30 seconds to 1 minute.
5. Step 5Meanwhile, in small bowl, whisk together tahini, lemon juice, a pinch each of salt and pepper and 1 to 2 tablespoons water until sauce reaches drizzling consistency.
6. Step 6When sweet potatoes are cool enough to handle, split top of each potato lengthwise to create pocket. Top roasted sweet potatoes with roasted peppers and chickpeas, then drizzle with tahini sauce.

Meal-Prep Hack: Roast sweet potatoes a day before serving, wrap in foil and refrigerate, then rewarm in the oven and fill as desired.

NUTRITIONAL INFORMATION (per serving): About 355 cal, 14.5 g fat (2 g sat), 0 mg chol, 604 mg sodium, 49 g carb, 12 g fiber, 12.5 g sugar (0 g added sugar), 10 g pro

Did you make this recipe? Comment below!

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