Tasty Tandoori Sweet Potatoes Food

MASALA CHICKPEA STUFFED SWEET POTATOES

Masala Chickpea Stuffed Sweet Potatoes image

Perfectly baked, stuffed sweet potatoes topped with tandoori masala spiced chickpeas and green chutney. Just 10 ingredients required!

Provided by Minimalist Baker

Time 45m

Number Of Ingredients 16

Ingredients

3 small-medium* sweet potatoes (organic when possible), scrubbed clean and halved lengthwise
~1 Tbsp avocado oil ((or sub olive oil))
1 pinch sea salt
1 tsp curry powder
1 15-ounce can chickpeas, rinsed, drained, and dried in a clean towel
1 ½ Tbsp avocado oil ((or sub olive oil))
2 Tbsp tandoori masala seasoning* ((see notes for where to buy + DIY recipe))
1/4 tsp sea salt
1 pinch cayenne pepper ((optional // for heat))
2 cups loosely packed fresh cilantro ((~1 large bundle as recipe is written / some stems are okay))
2 cloves garlic, peeled
1/4 tsp each sea salt and black pepper
2 Tbsp lime juice ((1 lime yields ~2 Tbsp or 30 ml))
1-2 tsp sweetener ((maple syrup, agave nectar, or honey if not vegan))
Water to thin ((~1/4 cup or 60 ml as recipe is written))
2-3 Tbsp ripe avocado for extra creaminess

Steps:

Preheat oven to 400 degrees F (204 C), and line two baking sheets with parchment paper. (NOTE: Depending on the size of your baking sheets and sweet potatoes, you may get away with using one baking sheet instead of two. Just be sure not to crowd the pan too much otherwise the chickpeas will steam instead of roasting - see photo example above).
Add potatoes to one of the baking sheets and drizzle with avocado oil and sprinkle with sea salt. An optional step to infuse more flavor is to rub the potatoes with curry powder or green curry paste.
Lay potatoes cut side down on the baking sheet and bake on a top/center rack for 25 minutes or until tender.
In the meantime, add drained and dried chickpeas to a small mixing bowl and top with avocado oil, tandoori masala seasoning, sea salt, and a pinch of cayenne (optional). Toss to combine, then taste and adjust seasonings as needed, adding more masala blend for smokiness, sea salt for saltiness, or cayenne for heat.
Arrange chickpeas on the other baking sheet and bake on a bottom/center rack for a total of 20-25 minutes alongside the sweet potatoes. NOTE: For crispier chickpeas, it's best to bake the chickpeas under the sweet potatoes so they don't steam.
To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado to a small blender or food processor (or use a mortar and pestle) and mix to combine.
Add only enough water to encourage blending and make the sauce pourable. Taste and adjust seasonings, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity. Set aside.
For serving, flip potatoes cut-side up and smash down the insides a little bit with a spoon or spatula. Top with chickpeas and chutney and enjoy immediately. Garnish with extra cilantro or lime juice if desired.
Best when fresh. Store leftover chickpeas in a well-sealed container at room temperature up to 3 days. Chutney will keep (separately) in the refrigerator up to 3 days. To reheat, bake sweet potatoes and chickpeas in a 375 degree F (190 C) oven until hot. Top with chutney.

Nutrition Facts : ServingSize 1 serving, Calories 368 kcal, Carbohydrate 49.6 g, Protein 8 g, Fat 15.1 g, SaturatedFat 1.7 g, Sodium 653 mg, Fiber 11.9 g, Sugar 10.1 g, UnsaturatedFat 11.82 g

SHEET-PAN TANDOORI CHICKEN

Sheet-Pan Tandoori Chicken image

This tandoori chicken recipe is easy for weeknights since it bakes in one pan, but it is also special enough for guests. The best part? There isn't much to clean up when dinner is over! -Anwar Khan, Iriving, Texas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 cup plain Greek yogurt
3 tablespoons tandoori masala seasoning
1/8 to 1/4 teaspoon crushed red pepper flakes, optional
8 bone-in chicken thighs (about 3 pounds), skin removed
2 medium sweet potatoes, peeled and cut into 1/2-inch wedges
1 tablespoon olive oil
16 cherry tomatoes
Lemon slices
Optional: Minced fresh cilantro and naan flatbreads

Steps:

In a large bowl, whisk yogurt, tandoori seasoning and, if desired, pepper flakes until blended. Add chicken and turn to coat. Cover and refrigerate 6-8 hours, turning occasionally., Preheat oven to 450°. Drain chicken, discarding marinade in bowl. Place chicken in a greased 15x10x1-in. baking pan. Add sweet potatoes; drizzle with oil. Bake 15 minutes. Add tomatoes and lemon slices. Bake until a thermometer inserted into chicken reads 170°-175°, 10-15 minutes longer. Broil 4-5 in. from the heat until browned, 4-5 minutes. If desired, serve with cilantro and naan.

Nutrition Facts : Calories 589 calories, Fat 27g fat (9g saturated fat), Cholesterol 186mg cholesterol, Sodium 187mg sodium, Carbohydrate 29g carbohydrate (13g sugars, Fiber 6g fiber), Protein 52g protein.