2 lbs of purple sweet potatoes (3-4 medium potatoes)
1 tbsp avocado oil
sesame seeds and sliced spring onion for garnish
pinch of sea salt
Miso Tahini Dressing:
2 tbsp white miso paste
3 tbsp tahini (almond butter also works)
3 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp pure maple syrup
Crispy Chickpeas:
15 oz can chickpeas, drained and dried
1 tsp salt
2 tsp paprika
1 tbsp avocado oil
Directions
Preheat oven to 425 F.
Prick the purple sweet potatoes with a fork. Place the sweet potatoes on a sheet of aluminum foil, drizzle with avocado oil, and sprinkle with a pinch of sea salt. Wrap the sweet potatoes up and roast in the oven for 40-50 minutes, or until it gets soft and can be easily pierced with a knife.
Drain a can of chickpeas and pat them dry with a towel. Toss with sea salt, paprika, and avocado oil. Spread the chickpeas on a baking sheet lined with aluminum foil and roast in the oven for 20-30 minutes until golden brown and crispy.
In the meantime, prepare the dressing by mixing all the ingredients in a small bowl.
Cut the roasted sweet potato lengthwise to expose the flesh. Drizzle with the miso tahini dressing, top with roasted chickpeas, sesame seeds, and green onions. Enjoy!
