BBQ Sweet Potatoes with Chickpeas
Serves 415 mins prep35 mins cook
Delicious BBQ sweet potatoes topped with zucchini and crispy tahini chickpeas, making for a satisfying and healthy meal.
0 servings
What you need
Instructions
1: Preheat the oven to 400°F and line two sheet pans with parchment paper. 2: Drizzle olive oil on the bottom of one sheet pan and place the sweet potatoes face down, then drizzle the tops with olive oil and season with salt. 3: Place the sweet potatoes in the oven for about 20-22 minutes. 4: In a bowl, mix tahini, salt, onion powder, garlic powder, and paprika. 5: Add chickpeas to the bowl and toss to coat. 6: Spread the chickpeas on the other sheet pan and bake for 12-14 minutes until crisp. 7: Remove the sweet potatoes from the oven, flip them, and push to one side. 8: Layer the sliced zucchini on the same sheet pan, drizzle with olive oil, and season with salt and pepper. 9: Place the sheet pan back in the oven for 11-14 minutes. 10: Let the chickpeas cool for ten minutes, then add BBQ sauce and toss to coat. 11: On a plate, gently mash the sweet potatoes' centers to create a divot and add zucchini and chickpeas on top. 12: Top with parsley, feta, and pumpkin seeds if using.View original recipe