Cooked - Sweet Potatoes With Tahini Butter Chickpeas

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Sweet Potatoes With Tahini Butter Chickpeas

1.0

2 large sweet potatoes

1 can (15 oz) drained cooked chickpeas

2 cups kale, chopped

3 tbsp vegan butter

¼ cup tahini

1 tbsp soy sauce

1 tbsp maple syrup

1 tbsp lime juice

1 tbsp sesame seeds

2 tbsp crispy chili oil

2 spring onions, sliced

Preheat oven to 400°F (200°C). Bake sweet potatoes for 40-50 minutes until fork-tender.
Heat 1 tbsp chili oil in a pan. Add chickpeas and sauté until crispy. Remove from pan.
Add kale to the pan and cook for 2 minutes until wilted. Set aside.
In a bowl, mix melted vegan butter, tahini, soy sauce, maple syrup, and lime juice.
Cut open sweet potatoes, mash slightly, and drizzle with tahini butter sauce.
Top with crispy chickpeas, sautéed kale, sesame seeds, and remaining chili oil. Garnish with spring onions.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍽️Main Dish

CuisineMediterranean

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 68 weeks ago

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