Loaded Sweet Potatoes
Roasted sweet potato loaded with crispy spiced chickpeas, fresh broccolini, sweet pops of cranberry and a nutty crunch from walnuts finished with a creamy tahini dressing.
Servings 4
Ingredients
- 4 medium sweet potatoes
- 400 g canned chickpeas
- 2 tsp ground cumin or sumac/ paprika (or spice of choice)
- 3 cups baby spinach
- 2 bunches broccolini or asparagus
- 1/3 cup Ocean Spray Craisins
- 1/3 cup walnuts or pecans, chopped
- extra virgin olive oil
- sea salt
Tahini Dressing
- 2 tbsp tahini
- 1 lemon juiced
- 1 clove garlic crushed (optional)
- 2 tbsp water (or more as needed)
- pinch sea salt
To serve:
- Fresh parsley or fresh chives, chopped
Instructions
- Pre-heat oven to 170°C.
- Cut washed sweet potatoes in half lengthways. Brush generously with extra virgin olive oil.
- Place face down onto a lined baking tray. Bake in oven for 35-40 minutes or until tender and caramelised when you turn over. If larger sweet potatoes they may need longer.
- Rinse and drain chickpeas. Dry off as much excess liquid as you can (spreading out on paper towel or using a salad spinner).
- Spread chickpeas onto a lined baking tray and drizzle generous with extra virgin olive oil and season with chosen spices and sea salt. Toss around and bake in oven for 15-20 minutes until golden.
- Meanwhile steam or blanch broccolini. Sauté spinach. Set aside.
- Prepare dressing by whisking together ingredients. Set aside. Add additional water to achieve desired consistency.
- Turn sweet potatoes flesh side up and season with sea salt. Use a fork to slightly indent for filling. Top with sautéed baby spinach and broccolini. Add chickpeas, Craisins and nuts.
- Drizzle with tahini dressing. Finish with fresh herbs.