Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
  • 3 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1 tbsp tahini
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the cubed sweet potatoes and dried chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
  3. Spread the mixture in a single layer on the prepared baking sheet.
  4. Roast for 25–30 minutes, flipping the vegetables halfway through, until potatoes are mahogany-colored and chickpeas are golden brown.
  5. Remove from the oven and immediately drizzle with fresh lemon juice and tahini, then sprinkle with chopped fresh parsley.