Sweet Potatoes with Tahini Butter Chickpeas
Ingredients
Potatoes and toppings
- 3–4 sweet potatoes
- 2 x 400g tins chickpeas
- 150g spinach
- 2 spring onions (optional)
- 3 tbsp sesame seeds
- Crispy chilli oil (optional)
- Salt, pepper, olive oil
Tahini butter
- 40g vegan butter
- 3 tbsp tahini
- 1/2 tbsp light soy sauce or tamari
- 3/4 –1 tsp maple syrup
- 1 tbsp lemon or lime juice
Preparation
Preheat oven to 220°C (or 200°C fan).
Prick sweet potatoes all over with a fork, rub with oil, salt, and pepper, then roast for 40–50 minutes until tender. For air fryer, use 190°C for 30–35 minutes. For microwave, cook on high for 9 minutes, turning every 3 minutes.
Heat a drizzle of oil in a pan, drain chickpeas and fry for about 8 minutes until golden and popping, then stir in spinach and cook for 2–3 minutes until wilted.
Melt butter, then mix in tahini, soy sauce or tamari, maple syrup, citrus juice, and 1 tablespoon warm water, stirring until smooth; add more water if needed.
Slice open each cooked potato, mash lightly with a fork, and season; add a little extra butter if desired.
Top with chickpeas and spinach, drizzle over tahini butter, then finish with crispy chilli oil if using, sesame seeds, and sliced spring onions.
Notes
This recipe supports the Beans is How campaign to double bean consumption by 2028; beans are packed with protein, nutritious, and beneficial for the planet.
