Stuffed Purple Sweet Potatoes with Turmeric Tahini Recipe
Introduction
Stuffed purple sweet potatoes with turmeric tahini bring vibrant color and bold flavor to your plate. This wholesome dish pairs tender roasted sweet potatoes with spiced chickpeas and a creamy, tangy dressing for a satisfying, nutritious meal.
Ingredients
- 3 purple sweet potatoes, scrubbed
- 1 15-oz. can chickpeas, drained and rinsed
- 2 tsp Tandoori Masala seasoning
- ~1 tsp avocado oil
- 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
- Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Step 2: Wrap each scrubbed purple sweet potato in aluminum foil and bake for about 2 hours, until the flesh is fork-tender and the potatoes give slightly when squeezed.
- Step 3: While the potatoes bake, toss the drained chickpeas in avocado oil and Tandoori Masala seasoning, ensuring they are evenly coated.
- Step 4: Prepare the turmeric tahini dressing by blending tahini, 3-4 tablespoons filtered water, lemon juice, turmeric powder, maple syrup, Himalayan sea salt, and black pepper. Add more water if needed to achieve a smooth, pourable consistency. Refrigerate until ready to use.
- Step 5: When the sweet potatoes are done, increase the oven temperature to 400°F. Spread the spiced chickpeas on a parchment-lined baking sheet and bake for 20-25 minutes, shaking the pan 2-3 times for even crisping.
- Step 6: To serve, carefully split each purple sweet potato down the center and fluff the insides with a fork. Top with the roasted chickpeas, drizzle generously with turmeric tahini dressing, and garnish with fresh parsley if desired. Enjoy immediately.
- Step 7: Store leftovers—potatoes, chickpeas, and dressing—separately in the refrigerator for up to 5 days. Reassemble before reheating and serving.
Tips & Variations
- For extra flavor, add a pinch of smoked paprika to the chickpeas before roasting.
- If you don’t have purple sweet potatoes, orange sweet potatoes work well too.
- To make the dish vegan, ensure your tahini is pure and contains no added dairy.
- Add fresh herbs like cilantro or parsley for a bright finish.
Storage
Store leftover sweet potatoes, roasted chickpeas, and turmeric tahini dressing separately in airtight containers in the refrigerator for up to 5 days. Reheat the sweet potatoes wrapped in foil in a 350°F oven until warmed through, and gently reheat chickpeas in the oven to maintain their crispness. Drizzle with fresh dressing before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other spices instead of Tandoori Masala?
Yes, you can substitute with curry powder, smoked paprika, or a blend of cumin and coriander for different flavor profiles.
How do I know when the sweet potatoes are fully cooked?
The sweet potatoes are done when they feel soft when gently squeezed and a fork easily pierces the flesh without resistance.
PrintStuffed Purple Sweet Potatoes with Turmeric Tahini Recipe
Delight in these vibrant Stuffed Purple Sweet Potatoes topped with spiced chickpeas and a creamy turmeric tahini dressing. Baked until tender and infused with bold flavors from Tandoori Masala and turmeric, this flavorful, wholesome dish offers a perfect balance of sweet, savory, and tangy notes. Ideal as a nutritious vegan meal that’s both satisfying and easy to prepare.
- 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: Fusion – Inspired by Indian flavors
- Diet: Vegan
Ingredients
Sweet Potatoes
- 3 purple sweet potatoes, scrubbed
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
Garnish
- Fresh parsley, for topping
Instructions
- Preheat Oven: Set your oven to 350°F and line a baking sheet with parchment paper to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Wrap the scrubbed purple sweet potatoes in aluminum foil and bake in the oven for about 2 hours until they are fork tender and soften when squeezed.
- Prepare Chickpeas: While the potatoes bake, toss the drained and rinsed chickpeas with avocado oil and Tandoori Masala seasoning to coat them evenly.
- Make Turmeric Tahini Dressing: In a blender or bowl, combine tahini, filtered water, lemon juice, turmeric powder, maple syrup, Himalayan sea salt, and black pepper. Blend or whisk until smooth, adding more water if needed to reach desired consistency. Refrigerate until ready to use.
- Crisp Chickpeas: Once the potatoes are done, increase oven temperature to 400°F. Spread the seasoned chickpeas on a parchment-lined baking sheet and bake for 20-25 minutes, shaking the pan 2-3 times to ensure even baking and crisping.
- Assemble and Serve: Split the baked purple sweet potatoes down the center and fluff the insides with a fork. Divide the roasted chickpeas over the potatoes, drizzle with turmeric tahini dressing, and garnish with fresh parsley. Serve warm and enjoy.
- Storage: Store any leftovers separately in airtight containers in the refrigerator for up to 5 days. Reassemble the dish before reheating to preserve textures and flavors.
Notes
- Adjust the amount of filtered water in the dressing to achieve your preferred consistency.
- You can substitute avocado oil with olive oil if preferred.
- Fresh parsley adds a nice color and fresh flavor but can be omitted or replaced with cilantro.
- For quicker cooking, sweet potatoes can be pricked and microwaved prior to baking to reduce oven time.
- This recipe is vegan and naturally gluten-free.
Keywords: purple sweet potatoes, stuffed sweet potatoes, turmeric tahini dressing, tandoori masala chickpeas, vegan recipe, baked sweet potatoes, healthy dinner
