Sesame, especially toasted sesame oil, is a key flavor in many Asian cuisines. It makes sense that tahini would fit here too, from satay sauces to the ginger dressing on your sushi restaurant salad. Here we spike tahini with fresh ginger, garlic, and rice vinegar and drizzle over roasted sweet potatoes (tahini rounds out sweet flavors beautifully). And because tahini and chickpeas can never be too far apart, we spice and roast chickpeas until crunchy for added texture and protein in the dish. If you don’t have Sriracha, try a dash of hot sauce or a sprinkle of crushed red pepper.
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
Est. added sugars 1g
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.