Categories: Asian
Ingredients
- 4 medium sweet potatoes
- 1 tsp. canola oil
- 15 oz. can unsalted chickpeas, rinsed and drained
- 2 tsp. toasted sesame oil
- 1 tsp. garlic powder
- 1/2 tsp. kosher salt, divided
- 1/2 tsp. ground ginger
- 3 tbsp. tahini, well stirred
- 1 tsp. grated peeled fresh ginger
- 1 tsp. grated fresh garlic
- 1 tsp. rice vinegar
- 3 tbsp. hot water
- 4 tsp. Sriracha
- 2 tsp. water
- 1/4 cup thinly sliced green onions
- 1/2 tsp. white and black sesame seeds
Directions
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Preheat oven to 400.
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Rub potatoes with canola oil; pierce liberally with a fork. Bake at 400 for 1 hour or until tender. Cool. Split potatoes in half lengthwise. Gently score flesh with the tip of a knife.
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Place chickpeas on a baking sheet; pat dry with paper towels. Add sesame oil; toss. Sprinkle with garlic powder, 1/4 tsp salt, and ground ginger; toss. Bake at 400 for 30 minutes, stirring every 10 minutes.
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Combine tahini, fresh ginger, fresh garlic and vinegar in a bowl. Add 3 tbsp. hot water; stir until loose and smooth.
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Combine Sriracha and 2 tsp water in a bowl. Drizzle about 2 tsp. tahini mixture over each sweet potato half; top with remaining 1/4 tsp salt. Top with chickpea mixture, remaining tahini mixture, Sriracha mixture, green onions and sesame seeds.