Mediterranean-Inspired Sweet Potatoes with Tahini Butter Chickpeas
Enjoy these baked sweet potatoes loaded with crispy chickpeas, sautéed kale, and a creamy tahini butter sauce for a flavorful, plant-based meal ready in under an hour.
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Cooking tools:
- Oven
- Baking sheet
- Fork
- Skillet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Colander
- Spoon
- Kitchen towel
- Airtight container
Ingredients
- 2 large sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups kale, chopped
- 3 tablespoons vegan butter, melted
- ¼ cup tahini
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 2 tablespoons crispy chili oil, divided
- 1 tablespoon sesame seeds
- 2 spring onions, thinly sliced
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