A recipe for a healthy Chickpea and Tahini Roasted Sweet Potato lunch or dinner recipe by nutritionist Jennifer Medhurst

Chickpea and Tahini Roasted Sweet Potato

June 22, 2022
Serves: 1 Cooks In: 1 hour 10 mins
  1. Cook the sweet potato at 180C (350F) for 1 hour. Place a cross in the top and sprinkle on a little salt.⁠
  2. Add the chickpeas spices and some olive oil to a roasting dix and mix. Bake in the oven for around 20 mins.⁠
  3. While everything is cooking make the tahini dressing. Mix the tahini in a bowl along with lemon juice, garlic and water.⁠
  4. Once everything is cooked open up the sweet potato and layer the tahini and chickpeas inside it, and top with some fresh or roasted cherry/baby plum tomatoes.
  5. Serve with a green salad, I chose rocket. And sprinkle over some fresh coriander if you have it.⁠


  • 1 sweet potato⁠
  • 1 x 400g tin chickpeas⁠
  • 2 tsp cumin⁠
  • 2 tsp paprika⁠
  • ½ tbsp extra virgin olive oil⁠
  • Salt and pepper⁠


  • 2 tbsp tahini ⁠
  • 2 garlic cloves, crushed⁠
  • Juice of half a lemon⁠
  • 2 tbs water⁠


  • Fresh coriander⁠
  • Fresh or roasted cherry/baby plum tomatoes
  • Flaked almonds (or any kind of nut you fancy)⁠

Serve with a big green rocket salad (100g), washed and with lemon juice and extra virgin olive oil dressing