Baked Sweet Potato with Red Pesto Chickpeas - Vegan Recipe
Baked sweet potato with crunchy chickpeas and creamy red pesto—easy, healthy, and comforting. Perfect for lazy dinners!
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Ingredients
- 4 medium sweet potatoes
- 2 x 400g can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon fine salt
- 100g vegan tomato pesto (about 1/2 jar)
- 1/2 red onion, finely diced
- Vegan feta, crumbled (optional)
- Small handful flat leaf parsley, chopped leaves only
- [Tahini sauce]
- 1/3 cup hulled tahini
- 1/4 cup water
- 1–2 cloves garlic
- 1/8 teaspoon salt
- 1 1/2 tablespoons fresh lemon juice
- 1/8 teaspoon freshly cracked black pepper
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