How To Make Crispy Sweet Potatoes with Chickpeas & Tahini Yogurt
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Serves:
Ingredients
- 2 large sweet potatoes, peeled and cut into 1-inch cubes
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 cup Greek yogurt
- 2 tablespoons tahini
- Juice of 1 lemon
- 2 cloves garlic, minced
- Fresh cilantro, chopped (for garnish)
Instructions
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Preheat oven to 425°F (220°C).
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In a large bowl, toss sweet potatoes and chickpeas with olive oil, paprika, cumin, salt, and pepper until well coated.
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Spread the sweet potatoes and chickpeas in an even layer on a baking sheet. Roast for 30 minutes or until crispy, flipping halfway through.
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In a small bowl, whisk together Greek yogurt, tahini, lemon juice, garlic, salt, and pepper.
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Serve the crispy sweet potatoes and chickpeas with a dollop of tahini yogurt on top. Garnish with fresh cilantro.
Nutrition
- Calories : 350kcal
- Total Fat : 14g
- Saturated Fat : 2g
- Cholesterol : 2mg
- Sodium : 320mg
- Total Carbohydrates : 47g
- Dietary Fiber : 10g
- Sugar : 10g
- Protein : 13g
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