Name: Maple Sweet Potato Salad with Whipped Tahini and Crispy Chickpeas
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Fusion
Ingredients: 1.5 kg sweet potatoes; 1 tbsp maple syrup (or 2 1/2 tbsp honey); 1.5 tbsp olive oil; 1/2 tsp cooking salt; 1/4 tsp black pepper; 400 g canned chickpeas, drained; 1 tbsp olive oil (for chickpeas); 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp onion powder; 3 tbsp maple syrup (sub 2 tbsp honey); 1 tbsp sriracha; 1 tbsp extra virgin olive oil; 1/4 tsp cooking salt; 1/4 tsp black pepper; 1 1/4 cups plain yogurt, full fat, unsweetened; 3 tbsp tahini; 2 tbsp lemon juice; 1 large garlic clove, finely grated; 1 tbsp extra virgin olive oil; 1/2 tsp cooking salt; 2 tbsp finely chopped coriander/cilantro leaves; 4 tbsp toasted pistachios, finely chopped

Description

A warm and vibrant salad featuring roasted sweet potatoes, crispy chickpeas, and a creamy tahini dressing, perfect for fall and winter gatherings.

Ingredients

Scale

1.5 kg sweet potatoes
1 tbsp maple syrup (or 2 1/2 tbsp honey)
1.5 tbsp olive oil
1/2 tsp cooking salt
1/4 tsp black pepper
400 g canned chickpeas, drained
1 tbsp olive oil (for chickpeas)
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
3 tbsp maple syrup (sub 2 tbsp honey)
1 tbsp sriracha
1 tbsp extra virgin olive oil
1/4 tsp cooking salt
1/4 tsp black pepper
1 1/4 cups plain yogurt, full fat, unsweetened
3 tbsp tahini
2 tbsp lemon juice
1 large garlic clove, finely grated
1 tbsp extra virgin olive oil
1/2 tsp cooking salt
2 tbsp finely chopped coriander/cilantro leaves
4 tbsp toasted pistachios, finely chopped

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Instructions

Preheat the oven to 220°C/450°F.
Mix the maple syrup, sriracha, and extra virgin olive oil for the spicy maple sauce.
Prepare the sweet potatoes by cutting them into wedges and tossing with syrup, olive oil, salt, and pepper.
Drain the chickpeas and spread them on a tray.
Roast sweet potatoes for 30 minutes, turning halfway, and remove chickpeas after 10 minutes to infuse flavors.
Toss chickpeas with olive oil, spices, and return to the oven for another 15-20 minutes until crispy.
Broil sweet potatoes for 3-5 minutes for optional charring.
Whisk yogurt, tahini, lemon juice, garlic, and salt in a bowl, microwaving for 30 seconds.
Assemble by spreading whipped tahini, layering sweet potatoes, drizzle with sauces, and sprinkle with pistachios and coriander.
Top with chickpeas and remaining coriander and pistachios.

Notes

For a vegan version, replace yogurt with coconut yogurt. Add more sriracha for extra heat.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Salad
Method: Roasting
Cuisine: Fusion

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 10g
Sodium: 400mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 8g
Protein: 10g
Cholesterol: 5mg