Stuffed 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
Scale
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
