Sesame Chickpea Sweet Potatoes

Ingredients:
4 medium sweet potatoes
1 tsp. grapeseed oil
1 (15 oz) chickpeas
2 tsp. toasted sesame oil
1 tsp. garlic powder
1/2 tsp. sea salt
1 tsp. ground ginger
3 Tbsp. tahini
1 tsp. grated peeled fresh ginger
1 tsp. grated fresh garlic
1 tsp. rice vinegar
3 Tbsp. hot water
4 tsp. Siracha
2 tsp. water
1/4 cup thinly sliced green onions
1/2 tsp. sesame seeds


Instructions:
1. Preheat oven to 400ºF. Rub grape seed oil on sweet potatoes, pierce liberally with a fork, and bake for about an hour or until tender. Cool and cut in half lengthwise.

2. Rinse and dry chickpeas (use a paper towel to pat dry.) Add them to a bowl along with sesame oil, garlic powder, 1/4 tsp. of salt, and ground ginger. Mix well then spread out on a baking sheet and bake at 400ºF for a half hour. Stir every 10 minutes.

3. Combine tahini, fresh ginger, fresh garlic, and vinegar in another bowl. Add 3 Tbsp. of hot water and stir until smooth. Combine Siracha and 2 tsp. of water in another bowl.

4. Drizzle 2 tsp of tahini mixture over each sweet potato half. Then top with a sprinkle of salt, chickpea mixture, 1-2 tsp of more tahini mixture, and a drizzle of Siracha mixture. Garnish with green onions and sesame seeds.

Makes 4 servings.