Sweet Potato with Tahini Butter Chickpeas
A sweet potato in the microwave topped with a gorgeous tahini butter sauce and simple chickpea mix.
4
Servings
15
Prep (min)
50
Cook (min)
easy
Difficulty
Ingredients
-
Butter
–
40.0
g
-
Tahini
–
3.0
Tbsp
-
Soy Sauce
–
0.0
Tbsp
-
Maple Syrup
–
1.0
Tsp
-
Lemon or Lime Juice
–
1.0
Tbsp
-
Sweet Potatoes
–
3.0
-
Chickpeas
–
2.0
400g Tin
-
Spinach or Kale
–
150.0
g
-
Sesame Seeds
–
3.0
Tbsp
-
Crispy Chilli Oil
-
Spring Onions
–
2.0
Optional
Instructions
-
1
Melt the butter. Add the tahini, soy sauce, maple syrup, lime juice, and 1 tbsp of warm water to a bowl and mix well.
-
2
Price the potatoes all over with a fork and rub with a little olive oil, salt and pepper.
-
3
Cook the sweet potatoes in the oven, air fryer, or microwave depending on your preference.
-
4
Cook the chickpeas in a frying pan with olive oil, salt, and pepper for about 8 mins, then add spinach.
-
5
Slice the cooked potatoes, mash them flat, and season with salt and pepper.
-
6
Scatter chickpeas over the potatoes and drizzle with tahini butter, finishing with optional toppings.
Nutrition
Per serving