Hasselback Sweet Potato and Chickpea Traybake with Tahini
- Prep
- 15 min
- Cook
- 1 hr 10 min
- Yield
- 2 servings
- Level
- medium
- Cuisine
- Middle Eastern
A wholesome vegan and gluten-free traybake featuring hasselback-cut sweet potatoes and carrots roasted with chickpeas until crispy and tender. The vegetables are seasoned with cumin and olive oil, then finished with a creamy tahini dressing made with tamari, maple syrup, and apple cider vinegar. Perfect for weeknight dinners or meal prep, this dish combines Middle Eastern flavors with a satisfying mix of textures. The hasselback cutting technique creates extra surface area for caramelization while keeping the vegetables intact.
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Method
11 steps- 1
Preheat oven and line large baking tray with parchment paper
- 2
Scrub sweet potatoes and carrots
- 3
Slice each vegetable into thin strips, cutting about two-thirds through
- 4
Place vegetables and garlic on baking tray
- 5
Sprinkle with cumin, olive oil, salt and pepper
- 6
Roast for 30 minutes
- 7
Pat chickpeas dry and add to baking tray
- 8
Stir vegetables and roast for another 30-40 minutes until tender and crisp
- 9
Make tahini dressing by stirring all ingredients to smooth sauce
- 10
Squeeze roasted garlic over potatoes and rub in
- 11
Serve with salad leaves, pomegranate, tahini dressing and optional toppings
Tips
Pat chickpeas completely dry before adding to ensure maximum crispiness during roasting.
Cut hasselback slices evenly for uniform cooking and presentation.
Add tahini dressing gradually as consistency can vary between brands.
Good to Know
Refrigerate up to 3 days. Reheat in oven to restore crispiness.
Can prep vegetables and dressing separately up to 1 day ahead.
Serve warm with suggested toppings or as part of larger mezze spread.
Common Mistakes
Don't skip drying chickpeas to avoid soggy results.
Avoid cutting too deep into vegetables to prevent breaking apart.
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use regular potatoes instead?
Yes, but increase cooking time by 10-15 minutes as regular potatoes take longer to become tender than sweet potatoes.
What if my tahini dressing is too thick?
Add water gradually, one tablespoon at a time, until you reach desired consistency. Different tahini brands vary in thickness.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat in oven at 180C for 10 minutes to restore crispiness before serving.