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Sweet Potato Wedges with Creamy Citrus Tahini & Crispy Garbanzo Beans

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"A deliciously vibrant dish featuring roasted sweet potatoes, zesty tahini, and crunchy garbanzo beans, perfect for any family gathering."

Serves 4-6 servings | Prep Time 15 | Cook Time 25

Why I Love This Recipe

This recipe gets almost everyone drooling (my husband Chris isn't a big fan of garbanzos or tahini - but he does enjoy watching everyone fight over the last bite). Recently, my baby sister was renovating her own kitchen, so we had a few weeks of dinners at our house. Given that we all live on the same property, the commute was a breeze. I was nervous to serve this dish to my family of ranch people, but to my delight, they loved it. Words like "I'm gonna dream about these sweet potatoes" and "can you help me make this for game night with our friends" were uttered by the kids and kids-at-heart.

What I love about this dish is that it’s visually stunning yet really simple to throw together. Picking fresh parsley out of the garden keeps me appreciating the abundance we have. The sweet potatoes are roasted to perfection, the garbanzo beans add a delightful crunch, and the creamy citrus tahini sauce brings everything together with a zesty kick. This dish is a beautiful blend of flavors and textures that make it a family favorite.

I hope it becomes a staple at your table as it has at mine.

Ingredients You'll Need

Vegetables and Fruits
- 4 sweet potatoes, washed, zebra peeled, and cut into wedges
- 3/4 cup pomegranate seeds
- 1 lemon, zested and juiced
- 1 cup parsley, chopped

Condiments and Oils
- 1 cup tahini paste
- 3 tablespoons olive oil
- 2 tablespoons real maple syrup

Spices and Seasonings
- 4 cloves garlic, grated
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste

Canned Goods
- 1 can garbanzo beans, drained

- 1/4 cup warm water


Preheat Oven to 350

Toss sweet potato wedges with 2 tablespoons of olive oil with garlic powder, salt, pepper. Place in oven for 25 minutes.

Next, toss garbanzo beans in 1 tablespoon of olive oil and paprika. Pan fry until golden brown. Set aside.

Mix tahini, lemon juice, maple syrup, grated garlic, and warm water. Stir until smooth. Set aside.

Mix chopped parsley, lemon zest, and pomegranate seeds. Set aside.

Place sweet potato wedges on serving platter.

Spoon citrus tahini sauce all over.

Sprinkle with garbanzo beans.

Finish with parsley and pomegranate mixture.


Pairs Well With

Fresh mint iced tea. Citrus Gin Spritzer. Pomegranate Sparkler Mocktail.

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