Tandoori Chickpea Stuffed Sweet Potatoes
These Tandoori Chickpea Stuffed Sweet Potatoes bring all those spicy, aromatic Indian flavors you love into an easy, approachable weekday meal. Also includes a vegan raita recipe!
Foto: Rainbow Plant Life
Bahan-bahan
- 4 large sweet potatoes
- Tandoori Roasted Chickpeas ((recipe below))
- Cilantro Sauce ((recipe below))
- Vegan Raita ((recipe below or here))
- For serving: freshly chopped veggies, (diced tomatoes, thinly sliced red onions, and/or sliced cucumber and lemon or lime wedges)
- 1 (15-ounce / 440g) can chickpeas, drained and rinsed
- 1 1/2 tablespoons neutral-tasting oil, (such as grapeseed oil or avocado oil)
- 1/2 - 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- Scant 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- Pinch or two cayenne pepper (or Indian red chili powder) ((add more if you like it spicy))
Langkah-langkah
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Bake your sweet potatoes. Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a rimmed baking sheet (line with parchment paper for easy cleanup). Bake for 45-55 minutes (depending on size), or until the potatoes are fork tender and don’t give any resistance.1. NOTE: you can also roast/bake the sweet potatoes up to a few days in advance.
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While the sweet potatoes are roasting, prepare the Tandoori Roasted Chickpeas. Stir together the ingredients for the Tandoori spice mix in a large bowl. Add the the drained chickpeas, along with the oil and salt, and toss well to coat the chickpeas evenly with the spice mix.
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Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in some spots. If you can, give the pan a shake and a toss halfway through cooking.1. NOTE: To time things efficiently, add the the chickpeas to the oven when there’s about 20 minutes left of cooking on the sweet potatoes (will vary based on the size of your sweet potatoes).
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Assemble the sweet potatoes. Cut a slit in the top of each baked but don't cut all the way through so the potato stays together. Stuff with the Tandoori Roasted Chickpeas and any fresh veggies you’re using (tomatoes, onions, cucumber). Add a few spoons of the Vegan Raita, drizzle on the Cilantro Sauce, and serve with a wedge of lime or lemon.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (13% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| sweet potatoes | 4 large | - | - |
| Tandoori Roasted Chickpeas | - | - | - |
| Cilantro Sauce | - | - | - |
| Vegan Raita | - | - | - |
| For serving | - | - | - |
| 1 | - | - | |
| neutral-tasting oil | 0.5 tablespoons | - | - |
| - 3/4 teaspoon kosher salt | 0.5 | - | - |
| ground cumin | 0.5 teaspoon | Rp 70.000/kg | Rp 175 |
| coriander | 0.5 teaspoon | - | - |
| paprika | 0.5 teaspoon | Rp 40.000/kg | Rp 100 |
| turmeric | 0.5 teaspoon | - | - |
| Scant 1/2 teaspoon ginger | - | - | - |
| cinnamon | 0.25 teaspoon | - | - |
| cardamom | 0.25 teaspoon | - | - |
| Pinch or two cayenne pepper | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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