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Baked sweet potato

Servings 4

Ingredients

  • 2 medium sweet potatoes

For the chickpeas

  • 1 tin of chickpeas drained and rinsed
  • 1 tbsp toasted sesame oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp ground ginger

For the tahini dressing:

  • 3 tbsp light tahini
  • 1/2 tsp garlic powder
  • 1 tsp cider vinegar
  • 1 tsp freshly grated fresh ginger
  • 3 tbsp hot water

To decorate:

  • Sriracha or other chili sauce
  • spring onions
  • mixed sesame seeds

Instructions

  1. Preheat the oven to 200C.

  2. Cut sweet potatoes lengthways and rub with oil. Bake for about 45min until tender. 

  3. Spread chickpeas on the baking tray and pat dry. Drizzle with sesame oil, garlic, ginger and salt and bake for about 30 min, stirring occasionally. 

  4. Combine tahini with ginger, garlic, vinegar and hot water and mix until loose. If it is too thick, just add another tbsp of water.

  5. Break each sweet potato half to loose it up, drizzle tahini dressing, sprinkle chickpeas. Then drizzle some more tahini and sriracha followed by spring onions and sesame seeds.