These tandoori spiced sweet potatoes and chickpeas make for a vibrant, filling plant-based meal. Packed with flavor and great for sharing!
Once in a while I make a recipe that I know I’ll make again and again. These tandoori spiced sweet potatoes, which are stuffed with roasted chickpeas, belong in that category. The chickpeas alone are worth bookmarking. They’re delicious as a crispy snack or piled on top of a salad. But the complete dish is a delight to eat. It’s a flavorful meal that showcases a lot of my favorite ingredients.
The recipe isn’t complicated, but it requires some time. You’ll need to bake the potatoes and roast the chickpeas. Once that’s done, though, the dish comes together easily.
It’s no secret that I love roasted chickpeas. Why? Because they’re such a versatile plant protein. They can be stuffed into a wrap, used to top a bowl of your favorite soup, piled on top of a salad, or used as a topping for nachos (even non-traditional ones).
Roasting chickpeas takes a little more time than eating them plain, but it adds texture and flavor that wouldn’t be there otherwise. It’s also a great opportunity to use a variety of spices, herbs, and seasonings. Chickpeas become a protein-rich base for carrying flavor.
The roasted chickpeas in this dish are tossed with a fragrant spice blend of ginger, cumin, garam masala, paprika, and turmeric. I also used a touch of cayenne for heat.
Most Tandoori spice mix recipes include a combination of ginger, cumin, coriander, paprika, and turmeric. I love Meera Sodha’s recipes, and and she outlines a mix here, which could be used to marinate tofu or seitan as well as chicken.
These seasonings pair well with the sweetness of baked sweet potatoes and the tangy tahini lime drizzle. That sauce stands in where yogurt might typically be used in a Tandoori-style marinade. It’s tasty, and you can use whatever you’ve got leftover for salads and bowls as well as this dish.
Making these tandoori spiced sweet potatoes is a stepwise process, but it’s easy to group some of the tasks together. If you’re someone who loves to meal prep, this recipe is a good candidate for doing that. You can bake the potatoes and roast the chickpeas a day ahead of time, then make the sauce and assemble the following day. Or, you can simply make the tahini drizzle ahead of time.
It’s hard to tell, but there are actually some cooked greens mixed into the roughly mashed potato filling. These are optional, but they add extra fiber and nutrition to the dish. I recommend them, not just for texture and color, but also for nutrient density. Kale, spinach, and collards all work well (as would chopped broccoli florets or green beans). The greens, too, can be made in advance.
If you do wish to make the recipe in parts, I’d recommend storing components separately before mashing the potato filling and assembling them. You can store the leftovers for up to four days in an airtight container in the fridge.
I like to add chopped cilantro only before serving the Tandoori spiced sweet potatoes. This keeps the herbs from wilting. The potato halves look very pretty when they’re spread on a serving platter for friends or family. But if you’re enjoying one or two on your own, they’re the perfect size for a solo bowl.
I love that little bit of tahini in the potatoes, by the way! Half of a baked sweet potato, drizzled with tahini and coarse salt, is one of my favorite snacks. Using the tahini (or cashew butter, or almond butter) to make the sweet potato flesh a little creamier was a great idea. I’ll need to play with it in future recipes, for sure.
This recipe brings together an almost comical number of my favorite plant-based ingredients. Sweet potatoes, chickpeas, tahini: they’re all foods that I turn to again and again. And garam masala happens to be a spice blend that I love. It’s the star of these lentils, which are a go-to protein in my home. Using it here only increased the odds that I’d love this meal.
And I really did.
Hope you’ll like the potatoes, too. On Thursday, I’ll be back with an easy and balanced weeknight dinner recipe. Till soon!