BBQ Sweet Potatoes with Zucchini
Serves 410 mins prep30 mins cook
Delicious BBQ sweet potatoes served with zucchini and tahini 'breaded' chickpeas, perfect for a weeknight dinner or a quick meal. Hearty and satisfying, this dish combines sweet potatoes, chickpeas, and fresh vegetables, topped with optional parsley, feta, and pumpkin seeds.
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What you need
Instructions
1: Preheat the oven to 400°F. Line two sheet pans with parchment paper and set aside. 2: Drizzle olive oil on the bottom of one sheet pan, place sweet potatoes face down, drizzle the tops with oil and season with salt. Bake for about 20-22 minutes. 3: Prepare the chickpeas by mixing tahini, salt, onion powder, garlic powder, and paprika in a bowl. Add chickpeas and toss to coat. Spread on the second sheet pan and bake for 12-14 minutes until crisp. Let cool for 10 minutes. 4: Remove sweet potatoes from the oven, flip, and push to one side. Add zucchini in a single layer to the same sheet pan, drizzle with olive oil, season with salt and pepper, and bake for another 11-14 minutes. 5: In a bowl, mix cooled chickpeas with BBQ sauce. 6: Place sweet potatoes on a plate, gently mash centers to create a divot, add zucchini, and spoon chickpeas on top. 7: Optionally top with parsley, feta, and pumpkin seeds.View original recipe