A Vegetarian’s Dream Sweet Potato Dinner

I got veggies on my mind and I eat them all the time. I am not fully plant-based but I do love incorporating at least 5 meals/week and it makes a huge difference.

Here’s the original recipe and I made a few of my own adjustments.

Grocery List

  • 3 large sweet potatoes (garnet yams), halved lengthwise
  • 7 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
  • 1 tsp. kosher salt, divided, plus more
  • 1 1/4 tsp. freshly ground black pepper, divided
  • 1/2 cup chickpeas
  • 1/4 cup feta, crumbled
  • 1/4 cup tahini
  • 1 small garlic clove, crushed
  • 1/4 cup fresh lemon juice, divided
  • 2 scallions, finely chopped

How to make it

  1. Preheat oven to 400°F. Toss potatoes, 1 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper on a rimmed baking sheet. Arrange potatoes cut side down in an even layer and roast until beginning to soften and golden brown on the cut sides, 15–20 minutes.
  2. While potatoes roast, drain and rinse the chickpeas.
  3. Meanwhile, pulse tahini, garlic, 2 Tbsp. lemon juice, 3 Tbsp. oil, and 1/4 cup water in a food processor until a smooth sauce forms. Add more water, 1 Tbsp. at a time, and pulse to combine until sauce is just thin enough to pour.
  4. Add scallions 2 Tbsp. oil, 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper to bowl with chickpeas and stir to combine.
  5. Divide crumbled feta and tahini sauce sauce among plates. Top with potato halves. Spoon chickpea salad over and drizzle with oil.

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