Stuffed Purple Sweet Potatoes with Turmeric Tahini

Step 1

Preheat oven to 350°F and line a baking sheet with parchment paper.

Step 2

Place scrubbed purple sweet potatoes in aluminum foil and bake them for ~2 hours. The sweet potatoes are done when the flesh is fork tender and the potatoes give when squeezed.

Step 3

Meanwhile, prepare the chickpeas by tossing them in avocado oil and Tandoori Masala seasoning.

Step 4

Prepare the dressing by blending tahini, water, lemon juice, turmeric, maple syrup, Himalayan sea salt, and black pepper. Add more water as needed to reach desired consistency. Refrigerate until ready for use.

Step 5

When purple sweet potatoes are done, increase the oven temperature to 400°F. Add the chickpeas to a parchment covered baking sheet and bake them for 20-25 minutes, shaking 2-3 times to ensure even baking.

Step 6

To serve, split your purple sweet potatoes down the center and fluff the insides with a fork. Divide the spiced chickpeas between the potatoes and top with turmeric tahini dressing and fresh parsley. Enjoy!

Step 7

Store any leftover purple sweet potatoes, chickpeas, and dressing separately in the refrigerator for up to 5 days. Reassemble before reheating and enjoy.