The stuffed sweet potato is no stranger to our weekday dinnertimes, but this iteration is easily the best one we’ve had in a while. The tahini sauce here has a perfect amount of zip from fresh ginger and a whole lot of lime juice–just the way I like it. It kind of sparkles on the palette. The chickpeas get sautéed to the point of lightly crisp, meaty, and chewy, which makes a nice foil for the creamy sweet potato and sauce. Once you stitch it all together with a bunch of garnishes and some happy dots of hot sauce, it’s heaven on earth. Oh, aaand it only took me 25 minutes to make.
The tastiness, the ease, and the small time investment for this recipe didn’t surprise me at all because it came from my buddy Dana‘s new cookbook “Minimalist Baker’s Everyday Cooking.” Her recipe style is like a high five, over and over. If you’ve ever thought that healthy plant-based cooking might be just a little time-consuming at times, I bet you’ve found yourself at her site thinking that it’s all possible. Much like the blog, the cookbook features beautiful and wholesome recipes that are ready quickly, and all with accessible ingredients, too.
Sometimes approaching a specific need with plant-based cooking (a crowd-pleasing, hearty main for a potluck or a vegan + gluten-free dessert that tastes like its traditional counterpart) can be an overwhelming undertaking once you start googling. If I can’t figure this sort of thing out myself (or I just don’t have the patience to), Minimalist Baker is usually one of the sites I check first because I know I’ll find an answer/strategy 99% of the time. Hot tip: listen to Jessica’s interviews with Dana here and here to get more insight on what makes her tick.
This book really is an inspiring companion to all the hard work she does on the site. My favourite cookbooks are the ones that make me want to cook right away with ingredients that I have on hand. If you’re even a little bit like me in that regard, this one will become a fast favourite. A few other recipes I have lined up to make real soon: pizza burgers (with a quinoa and chickpea base!), the epic vegan nachos, garlic scalloped potatoes, and the gluten-free banana chocolate pecan muffins. I hope you guys get a chance to check this one out! Sending big hugs this week :)
STUFFED + SAUCED SWEET POTATOES W/ GINGER LIME TAHINI RECIPE
From Minimalist Baker’s Everyday Cooking
Print the recipe here!
NOTES: I feel like this would be a totally excellent “loaded fries” situation if you baked up your sweet potatoes as fries instead of halves. Just a thought ;) Both grocery stores I went to were out of cilantro (this is a recurring theme for me for some reason), so I just ripped up a bit of basil that I had on hand. I imagine lots of leafy herbs would be delicious with this recipe. In Dana’s recipe, she rubs the sweet potatoes with grapeseed oil before baking them, but I just set them face down on parchment and they turned out totally fine. Also, I made the sauce and then doubled it because it’s so delicious.
4 medium sweet potatoes, cut in half lengthwise
FOR THE CHICKPEAS:
2 teaspoons grapeseed or coconut oil
2 cups cooked chickpeas (roughly one 15-ounce can, drained)
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon finely grated fresh ginger
¼ teaspoon ground coriander
1 tablespoon pure maple syrup
1 tablespoon gluten-free tamari soy sauce
½ teaspoon chili garlic sauce/other hot sauce
FOR THE GINGER TAHINI SAUCE:
1 tsp finely grated fresh ginger
¼ cup tahini
1 lime, juiced (about 2 tablespoons of juice)
1-2 tablespoons gluten-free tamari soy sauce
2-3 tablespoons pure maple syrup
½ teaspoon chili garlic sauce/other hot sauce
hot water to thin, about 2-3 tablespoons
2 green onions, sliced
¼ cup chopped cilantro (or other leafy herb)
extra chili garlic sauce, or other hot sauce (I used Cholula)
Preheat the oven to 400 degrees F. Line a baking dish with 2-inch sides with parchment paper. Set the sweet potatoes, flesh side down, onto the parchment. Bake sweet potatoes until they are tender all the way through, about 25 minutes.
While sweet potatoes bake, heat the grapeseed oil in medium skillet over medium heat. In a medium bowl, toss the chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and hot sauce.
Transfer the chickpeas to the skillet. Sauté chickpeas until visibly browned and lightly dried. The spices should form a golden “crust” on the outside of the chickpeas. This should take about 5 minutes with intermittent stirring.
Using the same bowl that you tossed the chickpeas in, quickly whisk together the tahini sauce. Mix together the ginger, tahini, lime juice, tamari, maple syrup, and hot sauce. Once it’s totally smooth, add enough hot water to get the sauce to pourable consistency. Whisk thoroughly and set aside.
Place baked sweet potatoes on plates or a platter. Top the sweet potato halves with tahini sauce, the cooked chickpeas, green onions, cilantro/herbs, sesame seeds, and extra hot sauce. Serve lime wedges on the side. Enjoy immediately.