We all have those days where we just need pantry meals. They are not only clutch when you need a quick, last minute meal, but they are also those meals that reduce your overall budget. And aren’t we all trying to do more of that.
When we first decided to go vegan, it was for budget reasons and meals like this one continue to be staples in our house today.
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Why You’ll Love This Recipe
- Pantry Friendly – This recipe is mostly ingredients that people keep on hand all the time or can be swapped for what you do have making it amazing to make all the time
- Easy – This dish takes just a few minutes to toss together and then it’s just waiting on it to finish cooking
- Meal Prep – This dish can be eaten all week!
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Ingredients and Substitutions
Gather your ingredients!
Sweet Potatoes
We are roasted sweet potatoes to bring out the caramelization in them. They get soft and a little crunchy and are a great budget friendly pantry items to always have around.
Substitute: Yukon gold, russet, or other potatoes will also work for subbing.
Chickpeas
Chickpeas are one of the two stars here. You can use canned that you drain and rinse first or make them yourself from dried. They offer a great bite for texture, especially when we crisp them up like we’re doing here.
Tip: Dried chickpeas cost even less than canned. Cook them first prior to starting this recipe. You can follow our Instant Pot Black Beans recipe as a guide and just swap the black beans for chickpeas – you don’t necessarily need the seasoning ingredients for the black beans, just the same amount of liquid to chickpeas.
Substitute: You could technically use any type of bean in this recipe – black, pinto, great northern, etc. Just note that they don’t necessarily crisp up like chickpeas.
Dried Spices
We’re using coriander, smoked paprika, garlic powder, onion powder, cinnamon, turmeric, salt and pepper to layer flavor into our meal. Red pepper flakes can also be used.
Tahini
We’re using tahini to make a sauce that bring this all together. It’s honestly amazing on so many dishes so save it just for a quick sauce all the time. We’re also using a vegan butter for this recipe.
Substitute: Cashew butter or macadamia butter would be our next ideal swaps, but you could also do any nut butter of sunflower butter – just note that they all have different tastes.
Oranges and Lemons
We’re also getting a lot of flavor from orange zest and lemon juice. It’s two great and easy ways to add flavor into dishes!
Add-ins
Adding a cooked leafy green (kale, spinach, swiss chard) helps add nutrients and also texture to the dish.
See my recipe card below for a complete list of the ingredients with measurements.
Other Sweet Potato Dinner Dishes to Try:
🥳 Get the Full Recipe
Tahini Butter Chickpeas over Caramelized Sweet Potatoes
Ingredients
For the Roasted Sweet Potatoes
- 2 large sweet potatoes, cut into thick wedges
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ teaspoon cinnamon
- ¼ teaspoon turmeric
- ¼ teaspoon black pepper
- Zest from ½ orange (or lemon zest)
- 1 ½ tablespoons olive oil
- 1-2 tablespoons maple syrup, optional
For the Chickpeas
- 1 tablespoon olive oil
- 1 tablespoon vegan butter
- 15 ounces canned chickpeas, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅛ teaspoon red pepper flakes, optional
For the Tahini Butter Drizzle
- ¼ cup tahini
- 1 tablespoon vegan butter, melted
- 1 tablespoon lemon juice
- ¼ teaspoon kosher salt
- ¼ teaspoon garlic powder
- 1-2 tablespoons warm water, if needed
For Serving, optional
- 2-3 tablespoons chopped fresh parsley or cilantro
- Lemon wedges, optional
- Red pepper flakes or hot sauce, optional
Instructions
Roast the Sweet Potatoes
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a small bowl, combine 1 teaspoon each ground coriander, smoked paprika, garlic powder, and onion powder, ½ teaspoon salt, and ¼ teaspoon each cinnamon, turmeric, and black pepper. Whisk together. Zest ½ orange across the top. Tip: You can do the orange zest either before or after going into the oven. I like waiting until after for the freshest orange flavor.
- Place your sweet potato wedges into a large bowl and drizzle 1 ½ tablespoon olive oil across. Toss to coast all the sides. Then, add the spice mixture and toss to toast all the potatoes.
- Place them onto the on the tray into a single layer and bake for 25-30 minutes, flipping halfway, until a fork easily pierces through.Tip: When they come out for an extra layer for flavor, brush 1-2 tablespoon of maple syrup lightly across the top.
Cook the Tahini Butter Chickpeas
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon vegan butter. Once heated, add the 15 ounces of chickpeas. Cook for 5–7 minutes, stirring occasionally, until they begin to lightly crisp.
- While cooking, in a small bowl combine, 1 teaspoon each ground cumin and smoked paprika, ½ teach each turmeric, garlic powder and salt, ¼ teaspoon black pepper and optional ⅛ teaspoon red pepper flakes. Whisk together. Pour the mixture over the chickpeas after crisping up and stir together. Cook for another 2–3 minutes, stirring occasionally, until fragrant and lightly blistered.
Make the Tahini Butter Drizzle
- In a small bowl, whisk together ¼ cup tahini, 1 tablespoon each vegan butter and lemon juice, and ¼ teaspoon each salt and garlic powder. Slowly add warm water, 1 tablespoon at a time, whisking until smooth and pourable.
To Serve
- Place half the sweet potatoes on a plate and then half of the chickpeas. Pour desired amount of tahini sauce over top. Add fresh chopped herbs and more lemon or orange juice and/or zest as desired. If you want to turn up the heat a little sprinkle of red pepper flakes or hot sauce over the top. Enjoy!
Notes
Video
Nutrition
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Recipe FAQs:
For the vegan butter, make sure you’re using a safe for you option. For the tahini – if you can’t have sesame, then you can use cashew butter or macadamia butter. Any nut butter would work or sunflower butter depending on your allergens – just note that it will change the flavor.
We don’t recommend freezing this dish.
Yes, this dish is good for 3-5 days after it’s made. Store in a tightly sealed container in the fridge when not using.
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