Full share of Veggie Box purple sweet potatoes, scrubbed
1 15-oz. can chickpeas, drained and rinsed
2 tsp Tandoori Masala seasoning
~1 tsp cooking oil
1/4 cup tahini
3–4 Tablespoons water + more as needed to thin
2 Tablespoons lemon juice
1/4 tsp turmeric powder
1 teaspoon maple syrup or honey
1/4 tsp Himalayan sea salt
Black pepper, to taste

1 15-oz. can chickpeas, drained and rinsed 2 tsp Tandoori Masala seasoning 1/4 cup tahini 3 –4 Tablespoons water + more as needed to thin 2 Tablespoons lemon juice 1/4 tsp turmeric powder 1 teaspoon maple syrup or honey 1/4 tsp Himalayan sea salt

Preheat oven to 350°F and line a baking sheet with parchment paper. Place scrubbed purple sweet potatoes in aluminum foil and bake them for ~2 hours, until flesh is fork tender.
Prepare the dressing by blending tahini, water, lemon juice, turmeric, maple syrup (or honey), Himalayan sea salt, and black pepper. Add more water as needed to reach desired consistency. Refrigerate until ready for use.
When purple sweet potatoes are done, increase the oven temperature to 400°F. Prepare the chickpeas by tossing them in oil and Tandoori Masala seasoning.
Add the chickpeas to a parchment covered baking sheet and bake them for 20-25 minutes, shaking 2-3 times to ensure even baking.
To serve, split your purple sweet potatoes down the center and fluff the insides with a fork. Divide the spiced chickpeas between the potatoes and top with turmeric tahini dressing, and fresh parsley if desired.

Ideas for substitutions:
Use Garam Masala or your favorite curry powder in place of Tandoori Masala if needed.
Use black beans in place of chickpeas, but skip the step where you toast them. Warm on stove and season.

Adapted from floraandvino.com.