Ingredients

The following ingredients have 4 Servings
  • 4 medium sweet potatoes, halved (1 1/2 pounds)
  • 1 tablespoon olive oil
  • 1 15-ounce can chickpeas, drained (or 1 1/2 cups cooked)
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground or fresh ginger
  • 1/2 teaspoon ground coriander
  • 1 tablespoon maple syrup
  • 1 tablespoon soy sauce
  • 1 teaspoon chili garlic sauce
  • 1/2 tablespoon coconut oil
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup tahini
  • 1 lime, juiced (2 tablespoons)
  • 1 to 2 tablespoons soy sauce or tamari
  • 2 to 3 tablespoons maple syrup
  • 1/2 teaspoon chili garlic sauce
  • 2 green onions
  • 1/4 cup cilantro, finely chopped
  • 1/2 lime, quartered
  • 1/2 teaspoon chili garlic sauce

Instruction

  • Preheat the oven to 400°F and rub the halved sweet potatoes with the olive oil on all sides. Place on a foil-lined baking sheet and bake for 25 minutes (or more, depending on the size of the potato), or until very tender to the touch. Set aside.
  • In the meantime, heat a medium skillet over medium heat. In a small bowl, toss chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, soy sauce, and chili garlic sauce.
  • Once the skillet is hot, add the coconut oil. Saute the chickpeas until visibly browned and slightly dried out, about 5 minutes. Set aside.
  • To prepare the sauce, add all of the ingredients to the same bowl used for the chickpeas. Whisk to combine. Then add 1 to 4 tablespoons hot water to thin until pourable. Taste and adjust the seasonings as desired.
  • To serve, place the baked sweet potatoes on serving plates. Gently press into the middle of the potatoes to make a well for the chickpeas. Add the chickpeas and top with the sauce and garnishes of choice.
  • Store leftovers (separately), covered, in the refrigerator for up to 3 days. Reheat in the microwave or a 350°F oven until warmed through, about 20 minutes.