Stuffed Purple Sweet Potatoes with Turmeric Tahini Recipe
Deliciously vibrant Stuffed Purple Sweet Potatoes filled with spiced Tandoori Masala chickpeas and drizzled with a creamy turmeric tahini dressing. This wholesome and colorful recipe offers a perfect balance of earthy sweetness and bold spices, ideal for a nutritious and satisfying plant-based meal.
- Prep Time: 10 minutes
- Cook Time: 2 hours 25 minutes
- Total Time: 2 hours 35 minutes
- Yield: 3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Indian-inspired
- Diet: Vegan
Ingredients
Scale
Purple Sweet Potatoes
- 3 purple sweet potatoes, scrubbed
Spiced Chickpeas
- 1 15-oz. can chickpeas, drained and rinsed
- 2 tsp Tandoori Masala seasoning
- ~1 tsp avocado oil
Turmeric Tahini Dressing
- 1/4 cup runny tahini
- 3–4 TBSP filtered water, plus more as needed to thin
- 2 TBSP lemon juice
- 1/4 tsp turmeric powder
- 1 tsp maple syrup
- 1/4 tsp Himalayan sea salt
- Black pepper, to taste
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the scrubbed purple sweet potatoes in aluminum foil, wrap them well, and set aside.
- Bake Sweet Potatoes: Bake the wrapped sweet potatoes in the preheated oven for about 2 hours, or until the flesh is fork-tender and the potatoes yield to gentle squeezing.
- Season Chickpeas: While the potatoes are baking, toss the drained and rinsed chickpeas with avocado oil and Tandoori Masala seasoning, ensuring they are evenly coated.
- Make Turmeric Tahini Dressing: In a blender or bowl, combine the tahini, filtered water (start with 3 tablespoons), lemon juice, turmeric powder, maple syrup, Himalayan sea salt, and black pepper. Blend or whisk until smooth, adding additional water as needed to reach your desired pourable consistency. Refrigerate the dressing until ready to use.
- Roast Chickpeas: Once the sweet potatoes are done, increase the oven temperature to 400°F (205°C). Spread the seasoned chickpeas on a parchment-lined baking sheet. Roast for 20-25 minutes, shaking the pan 2-3 times to ensure even baking and crispness.
- Assemble and Serve: Split the baked purple sweet potatoes down the center and gently fluff the insides with a fork. Divide the roasted spiced chickpeas evenly between the potatoes, then drizzle generously with the turmeric tahini dressing. Garnish with fresh parsley if desired and serve immediately.
- Storage: Store any leftover potatoes, chickpeas, and dressing separately in airtight containers in the refrigerator for up to 5 days. Reassemble and reheat before serving.
Notes
- You can substitute Tandoori Masala with other spice blends like curry powder or garam masala if unavailable.
- For extra creaminess, add a splash of plant-based milk to the tahini dressing.
- Ensure sweet potatoes are fork tender before removing from the oven to avoid undercooking.
- Adjust the thickness of the dressing by adding water gradually to reach your preferred consistency.
- This dish is naturally vegan and gluten-free, making it suitable for diverse dietary preferences.
Keywords: Stuffed sweet potatoes, purple sweet potatoes, Tandoori Masala chickpeas, turmeric tahini dressing, vegan, plant-based, healthy dinner, roasted chickpeas
