Mediterranean sweet potatoes with roasted chickpeas in a lemon tahini cashew cream sauce. It’s a mouthful I know, but I am going to give you three reasons to try this recipe: 1, it’s incredibly cheap. 2, it is incredibly nutritious. 3, it’s seriously delicious. If I had to add a fourth reason, I would say it is also really easy to throw together and feels “fancy”. Don’t act like you don’t know exactly what I mean…
I know this is a “token” vegan meal and you may be thinking to yourself… “sweet potatoes and chickpeas…no thanks“. But let me just take a moment to encourage you to add this recipe to your repertoire. IT’S PLANT-BASED. We should all eat more plant-based meals! It’s loaded with protein, fiber, vegetables, vitamins and minerals, and healthy omegas. The lemon, tomatoes, and dill take the flavor to a whole other level, and did I mention it’s incredibly cost effective?
I have tried several sweet potato and chickpea recipes in my lifetime b and never tried one that I really loved. So a while back I decided to try my own recipe and now it’s a family favorite. The lemon zest in the tahini cashew cream sauce makes this meal taste d e c a d e n t. And if all that wasn’t enough to pique your interest, my husband LOVES this meal.
This is for a family of 4
4 sweet potatoes
1-2 large tomatoes, diced
1 teaspoon dried dill
1 tablespoon of EVOO
1 handful of fresh parsley, washed and finely chopped
1 can of chickpeas, rinsed and drained
1/2-1 teaspoon chili powder
1 lemon, you will need both juice and zest
1/2 cup raw cashews, rapid soaked and drained
1 clove of garlic, minced
2 tablespoons tahini
1/2 teaspoon maple syrup
Salt, to taste
Preheat oven to 400 degrees
Wash sweet potatoes, and poke each one with a fork all over. Place on a baking sheet lined with parchment paper. Bake for 45-60 minutes or until they are completely cooked through.
While the potatoes are baking, rapid soak the cashews.
Zest the lemon and then slice it in half. Remove any seeds.
While the cashews are soaking, make the tomato topping. Add diced tomato, dried dill, EVOO, parsley, and salt to taste to a small bowl and give it a good mix. Add 1/2 of the lemon zest and 1/2 the lemon juice. Set aside.
Add the tahini, minced garlic clove, 1/4 cup water, remaining lemon juice & zest, and maple syrup to a small blender. Rinse your soaked cashews and add to the blender with the rest of the ingredients. Blend until completely smooth and creamy.
Open the can of chickpeas and rinse and drain them. Then add them to a parchment lined baking sheet. Drizzle with a teaspoon of olive oil, then sprinkle on the chili powder and salt to taste. Give them a toss with a spoon to coat evenly. Add to oven with the potatoes when there is about 15-20 minutes left of baking time. Cook until roasted and slightly crispy. You may need to leave them in a couple minutes after you take the potatoes out and they are cooling to finish this process.
For the assembly:
Cut your sweet potato in half and top with roasted chickpeas. Then add on as much tomato topping as your heart desires. Drizzle on the lemon tahini cashew cream sauce, and serve!
Plant based meals are some of my favorite meals. They are easy to throw together, loaded with fresh flavors and are easy for your body to digest. I hope that you (and your family) love this recipe as much as my family does.
You can check out my other dinner recipes here.