Ingredients:

  • 4 medium (approx. 1.5 lbs / 680g) sweet potatoes
  • 2 tbsp (30ml) avocado oil
  • 1 tsp (6g) sea salt
  • 1 (15 oz / 425g) can chickpeas, drained and patted dry
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (5g) smoked paprika
  • ½ tsp (2.5g) ground cumin
  • ¼ tsp (1.5g) garlic powder
  • ¼ tsp (1.5g) black pepper
  • 3 tbsp (45ml) tahini
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) maple syrup
  • 3 tbsp (45ml) warm water
  • ¼ cup (10g) fresh flat-leaf parsley, chopped
  • 1 (150g) ripe avocado, diced
  • 1 tbsp (15ml) pomegranate seeds

Instructions:

  1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
  2. Prick sweet potatoes 5-6 times with a fork, rub with oil and salt, and roast for 35-45 minutes until the skin is mahogany-colored and the center is soft.
  3. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté dried chickpeas for 5-7 minutes until skins blister.
  4. Stir in smoked paprika, cumin, garlic powder, and black pepper; cook for 2 minutes until aromatic, then remove from heat.
  5. Whisk together tahini, lemon juice, and maple syrup. Gradually whisk in warm water until the sauce is a velvety cream.
  6. Slice roasted potatoes lengthwise, fluff the interior with a fork, and fill with spiced chickpeas.
  7. Drizzle with lemon tahini sauce and top with diced avocado, fresh parsley, and pomegranate seeds.