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Per serving
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- 1
Season everything
Heat the oven to 400°F and line a large baking sheet with parchment. Peel the sweet potatoes if you like (I usually leave the skin on) and cut them into 1-inch cubes. Rinse and drain the chickpeas and pat them dry so they crisp instead of steam. Toss the sweet potatoes and chickpeas with the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until everything's evenly coated.
- 2
Roast
Spread it all out on the baking sheet in a single layer — give it room so the edges caramelize instead of steaming. Roast 30 to 35 minutes, tossing once halfway through, until the sweet potatoes are tender and the chickpeas have crisp golden edges.
- 3
Make the maple tahini
While it roasts, whisk together the tahini, water, maple syrup, and a pinch of salt until smooth and pourable. If it's too thick to drizzle, add a splash more water.
- 4
Finish and serve
Pile the roasted sweet potatoes and chickpeas onto a platter or into bowls. Drizzle the maple tahini over the top, then scatter on the crumbled feta, pomegranate, chopped parsley, and pistachios. Serve warm or at room temperature.
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Maple Tahini Roasted Sweet Potatoes and Chickpeas
Created by: CleanPlateClub
Ingredients
- 2 lb sweet potatoes
- 15 oz chickpeas
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/4 tsp black pepper
- 3 tbsp tahini
- 2 tbsp water
- 1 tbsp maple syrup
- 1/3 cup feta cheese
- 1/3 cup pomegranate arils
- 3 tbsp parsley
- 3 tbsp pistachios
Instructions
- Season everythingHeat the oven to 400°F and line a large baking sheet with parchment. Peel the sweet potatoes if you like (I usually leave the skin on) and cut them into 1-inch cubes. Rinse and drain the chickpeas and pat them dry so they crisp instead of steam. Toss the sweet potatoes and chickpeas with the olive oil, smoked paprika, garlic powder, cumin, salt, and pepper until everything's evenly coated.
- RoastSpread it all out on the baking sheet in a single layer — give it room so the edges caramelize instead of steaming. Roast 30 to 35 minutes, tossing once halfway through, until the sweet potatoes are tender and the chickpeas have crisp golden edges.
- Make the maple tahiniWhile it roasts, whisk together the tahini, water, maple syrup, and a pinch of salt until smooth and pourable. If it's too thick to drizzle, add a splash more water.
- Finish and servePile the roasted sweet potatoes and chickpeas onto a platter or into bowls. Drizzle the maple tahini over the top, then scatter on the crumbled feta, pomegranate, chopped parsley, and pistachios. Serve warm or at room temperature.