Roasted Sweet Potatoes with Chickpeas and Tarragon Tahini
These roasted sweet potatoes are paired with Herbs de Provence, fried chickpeas, and tarragon tahini sauce for a healthy and filling meal.
Servings: 4
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Ingredients
For the sweet potatoes:
- 2 pounds sweet potatoes, peeled and diced to ½ inch pieces; use orange or white sweet potatoes
- 3 Tbsp olive oil
- 1 tsp sea salt
- ½ tsp garlic powder
- ½ tsp onion salt
- ¾ tsp Herbs de Provence
- 1 pinch of ground black pepper
- 2 Tbsp nutritional yeast, optional
For the sauce:
- 1 clove garlic
- 4 3-inch springs tarragon, just the leaves
- ½ cup tahini
- 2 tsp maple syrup
- ¼ tsp sea salt
- 1 pinch of ground black pepper
- ¼ cup water
For the chickpeas:
- 2 15 oz cans chickpeas, drained
- ½ tsp sea salt
- 1 pinch of ground black pepper
- 1 Tbsp olive oil
To serve:
- Kale or crisp greens
Instructions
Season the sweet potatoes
- Preheat the oven to 375 degrees.
- To a large mixing bowl, add the diced sweet potatoes, olive oil, salt, pepper, garlic powder, onion salt, and Herbs de Provence. Toss everything together with your hands until the seasonings coat each potato piece.
Roast the sweet potatoes
- Evenly spread the sweet potatoes out on a standard-sized baking sheet, and roast them at 375 degrees for 20 minutes.
- After 20 minutes, take the sweet potatoes out of the oven. If using, sprinkle the nutritional yeast over the sweet potatoes, then flip each potato so that a different side of each piece touches the baking sheet. Put the potatoes back in the oven, and roast for another 20 minutes.
- Pull the potatoes out of the oven. Take a potato piece (let it cool down for a moment) and taste. If you like the texture, the sweet potatoes are done roasting. If you want the sweet potatoes a little crispier, do a rough toss, and put them back in the oven for another 5-10 minutes.
- Sweet potatoes are done. While they roast, you can make the sauce and the chickpeas.
Make the sauce
- Put all the sauce ingredients in the food processor. Pulse to get things going, then process until the garlic and tarragon have broken down. The tarragon should be small flecks. Taste the sauce. If you'd like it to be thinner, add 1 Tbsp of water. Keep adding water by the Tbsp until the sauce gets to your desired thickness. Sauce is done.
Fry the chickpeas
- Add the olive oil, drained chickpeas, salt, and pepper to a large skillet. Cook over medium-high heat for 12-18 minutes, flipping occasionally to keep the chickpeas from sticking to the bottom of the pan, and to give the chickpeas a chance to brown on all sides.
- Chickpeas are done once the liquid in the pan is absorbed, and the chickpeas turn golden brown. Taste, and add more salt to preference.
Serve and enjoy!
- Serve the roasted sweet potatoes and chickpeas over a bed of greens, such as kale or green lettuce, and drizzle sauce over the top to preference.
Notes
This meal is vegan, vegetarian, and gluten-free.
Use orange or white sweet potatoes in this recipe.
If you can't find fresh tarragon, you can substitute the sauce in this recipe with my parsley tahini sauce.
Store leftover sauce in the refrigerator. If the sauce thickens over night, add 1-2 tsp of water to the sauce. Stir it in, and add more water if necessary.