Maple Sweet Potato Salad with Whipped Tahini

Preparation

1. 1
   Step 1

   Preheat the oven to 220°C.

2. 2
   Step 2

   Mix 3 tbsp maple syrup, 1 tbsp sriracha, 1 tbsp olive oil, 0.25 tsp salt, and a pinch of black pepper in a bowl. Set aside.

3. 3
   Step 3

   Cut 1.5 kg sweet potatoes into wedges. Toss with 1 tbsp maple syrup, 1.5 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.

4. 4
   Step 4

   Arrange the sweet potato wedges on a lined baking tray.

5. 5
   Step 5

   Drain 400 g chickpeas and spread them on a separate baking tray.

6. 6
   Step 6

   Place both trays in the oven and roast for 10 minutes.

   Timer · 10 min
7. 7
   Step 7

   Remove the chickpeas. Toss with 1 tbsp olive oil, 0.5 tsp smoked paprika, 0.25 tsp garlic powder, 0.25 tsp onion powder, 0.25 tsp salt, and 0.25 tsp black pepper.

8. 8
   Step 8

   Return chickpeas to the oven and roast for 15-20 minutes until crispy. Continue roasting the potatoes for another 20 minutes.

   Timer · 20 min
9. 9
   Step 9

   Optionally, switch the oven to grill/broil and char the potato edges for 3-5 minutes. Watch closely to prevent burning.

   Timer · 5 min
10. 10
    Step 10

    Whisk 300 g plain yogurt, 3 tbsp tahini, 2 tbsp lemon juice, 1 clove garlic, 1 tbsp olive oil, and 0.5 tsp salt in a heat-proof bowl.

11. 11
    Step 11

    Microwave the sauce for 30 seconds, then whisk again until it reaches a fluffy, whipped cream consistency.

    Timer · 1 min
12. 12
    Step 12

    Spread the sauce on a plate, top with roasted potatoes, crispy chickpeas, the spicy maple drizzle, 2 tbsp coriander, and 4 tbsp pistachios.