Loaded Sweet Potatoes

Indulge in a delectable combination of oven-roasted sweet potato paired with crunchy, seasoned chickpeas, tender broccolini, bursts of sweet cranberries, and the satisfying nutty texture of walnuts. Complete with a velvety tahini dressing, this delightful dish is courtesy of our friends at Live Love Nourish.

At a glance

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

Method

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.

Original recipe – Live Love Nourish