- 4 medium sweet potatoes (about 8 oz.)
- 1 teaspoon canola oil
- 1 (15-oz.) can unsalted chickpeas, rinsed and drained
- 2 teaspoons toasted sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon ground ginger
- 3 tablespoons tahini (sesame seed paste), well stirred
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon grated fresh garlic
- 1 teaspoon rice vinegar
- 3 tablespoons hot water
- 4 teaspoons Sriracha chili sauce
- 2 teaspoons water
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon white and black sesame seeds
- calories 413
- fat 10.6 g
- satfat 1.3 g
- monofat 4.1 g
- polyfat 4.1 g
- protein 12 g
- carbohydrate 69 g
- fiber 12 g
- cholesterol 0.0 mg
- iron 3 mg
- sodium 495 mg
- calcium 136 mg
- sugars 10 g
- Est. Added Sugars 1 g
How to Make It
Preheat oven to 400°F.
Rub potatoes with canola oil; pierce liberally with a fork. Bake at 400°F for 1 hour or until tender. Cool. Split potatoes in half lengthwise. Gently score flesh with the tip of a knife.
Place chickpeas on a baking sheet; pat dry with paper towels. Add sesame oil; toss. Sprinkle with garlic powder, 1/4 teaspoon salt, and ground ginger; toss. Bake at 400°F for 30 minutes, stirring every 10 minutes.
Combine tahini, fresh ginger, fresh garlic, and vinegar in a bowl. Add 3 tablespoons hot water; stir until loose and smooth.
Combine Sriracha and 2 teaspoons water in a bowl. Drizzle about 2 teaspoons tahini mixture over each sweet potato half; top with remaining 1/4 teaspoon salt. Top with chickpea mixture, remaining tahini mixture, Sriracha mixture, green onions, and sesame seeds.