Sweet potatoes are already delicious, but when you stuff them with some vegan ricotta cheese, then top them with crispy chickpeas and a perfect tahini dressing, well folks, that’s what dreams are made of.
I am absolutely in love with this combination. The sweet potato adds sweet and earthy flavors, the ricotta cheese offers some tart creaminess, the chickpeas add crunch, and the tahini dressing add a touch of spice and even more creaminess.
Another plus side of this recipe is that it is super easy to make! You pop the sweet potatoes and chickpeas into the oven together, and then make your vegan ricotta and tahini dressing! It’s really simple, but delicious and elegant! I feel that this is a great recipe to make on a weeknight, but could also be used to impress guests!
I’ll first give you the ingredients and method for the sweet potatoes and chickpeas, and then I’ll move on to the tofu ricotta and tahini sauce.
Baked Sweet Potatoes and Chickpeas Ingredients:
- 1 Large Sweet Potato
- 1 can of Chickpeas (Strained and Rinsed)
- 2-3 Tbs. of Olive Oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
Baked Sweet Potatoes and Chickpeas Method:
- Preheat your oven to 425° F and line a baking sheet with parchment paper.
- Wash your sweet potato and pat it dry. Slice the sweet potato is half length wise. Place the sweet potato flat side down on your baking sheet.
- Next strain and rinse your can of chickpeas. (Reserve your liquid- see Aquafaba in my Vegan Essentials guide for more info!)
- Put the chickpeas directly onto the pan with the sweet potato. Try to pat dry the chickpeas a little bit. We don’t want them to be too wet.
- Next drizzle the olive oil over the whole baking sheet. Use your hands to rub both sides of the sweet potato until it’s nice and covered with oil.
- Season with salt and pepper, and then pop it into the oven for twenty minutes.
- When you take it out, the sweet potato should be done and the chickpeas will have a crispy crunch!
- Flip your sweet potato over and top it with some vegan ricotta, the crispy chickpeas and the tahini sauce. I also like to serve it on top of some mixed greens or sautéed kale.
Tofu Ricotta Ingredients:
- 8 oz. super firm tofu
- 1/4 cup raw cashews
- 2 Tbs. Nutritional Yeast
- 1 Tbs. Lemon Juice
- 1 clove of garlic
- 1 Tbs. almond milk
- 1/2 tsp salt
Tofu Ricotta Method:
- Pat your tofu dry, and place all the ingredients into a food processor.
- Blend it all together until creamy and fluffy! Add a little extra salt if needed!
Tahini Sauce Ingredients:
- 1 Tbs. Tahini
- 3 Tbs. Water
- 1 Tbs. Lemon Juice
- 1 Tbs. Hot Sauce
- 1/2 tsp. paprika
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/4 tsp pepper
Tahini Sauce Method:
- Mix all of the ingredients together in a bowl until smooth, creamy and well incorporated. Drizzle on top of your stuffed sweet potato!
- Enjoy!
