Roasted Sweet Potatoes with Tahini, Pomegranate, Dukkah & Crispy Chickpeas

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Roasted eggplant on a white platter topped with chickpeas, herbs, pomegranate seeds, and sauce—perfect alongside roasted sweet potatoes with tahini for a vibrant, flavorful spread.

Roasted Sweet Potatoes with Tahini, Pomegranate, Dukkah & Crispy Chickpeas

Roasted sweet potatoes with tahini, pomegranate, dukkah and crispy chickpeas. Sweet, sticky planks meet creamy tahini, sour molasses, and crunchy, nutty spice.

Course Appetizer, Side Dish

Cuisine dairy-free, gluten-free, Middle Eastern, vegan, vegetarian

Keyword sweet potatoes with tahini

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 458kcal

Author Ksenia Prints

Equipment

Baking sheets
Foil
Skillet or frying pan
small bowl
Whisk
Large mixing bowl
Slotted spoon or tongs
Chef's knife and cutting board
Serving platter

Ingredients

For the potatoes:

1.5 kg sweet potatoes regular orange and purple/white varieties
4 tablespoon olive oil
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon smoked paprika optional but adds depth

For the crispy chickpeas:

1 can chickpeas (400g) drained and patted very dry
2 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon smoked paprika
¼ teaspoon garlic powder

For the tahini drizzle:

⅓ cup tahini
3 tablespoon lemon juice
2 cloves garlic minced
3-4 tablespoon warm water
Salt to taste
pepper to taste

For finishing:

3 tablespoon olive oil
¼ cup fresh sage leaves or parsley, dill, mint—whatever you have
3 cloves garlic thinly sliced
½ teaspoon Aleppo pepper or chili flakes
½ pomegranate Seeds from
¼ cup pomegranate molasses
3 tablespoon dukkah spice blend
3 tablespoon roasted pistachios roughly chopped
2 tablespoon toasted sesame seeds
1 lemon Zest of
1 tablespoon fresh lemon juice
1 teaspoon Fleur de sel for finishing
2 tablespoon Fresh herbs (parsley, mint, dill), for garnish

Instructions

Preheat oven to 200°C (400°F).
Toss chickpeas with 2 tablespoon oil, salt, paprika, and garlic powder. Roast on a small sheet 25 to 30 minutes until crispy.
Scrub sweet potatoes and cut lengthwise into ½-inch planks, skins on.
Toss with 4 tablespoon oil, salt, pepper, and paprika. Arrange cut-side down on two sheets.
Roast 35 to 40 minutes, stirring halfway, until caramelized and tender.
Whisk tahini and lemon juice, add garlic, then warm water until creamy. Season.
Fry sage in 3 tablespoon oil until crispy, lift out. Cook sliced garlic until golden, add Aleppo pepper. Pour oil over sage.
Drizzle potatoes with tahini, then garlic-herb oil. Scatter pomegranate, chickpeas, pistachios, dukkah, and sesame. Finish with molasses, lemon zest, fleur de sel, and herbs.

Nutrition