Roasted Sweet Potato & Chickpea Pitas, Mint Julep, and Transcendent Kingdom

Ingredients

For the Roasted Sweet Potatoes & Chickpeas:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste

For the Pitas:

• 4 whole wheat pita breads
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley or cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 2-3 tablespoons water (to thin)
• Salt, to taste

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Instructions

Roast the Sweet Potatoes & Chickpeas:

• Preheat your oven to 425°F (220°C).
• In a large bowl, toss the diced sweet potatoes and chickpeas with olive oil, cumin, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
• Spread the mixture out in a single layer on a baking sheet.
• Roast for 25-30 minutes, or until the sweet potatoes are tender and slightly caramelized, and the chickpeas are crispy. Stir halfway through cooking.

Prepare the Tahini Sauce:

• In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt.
• Gradually add water, one tablespoon at a time, until the sauce reaches your desired consistency (smooth and pourable).

Assemble the Pitas:

• Warm the pita breads in the oven or on a stovetop.
• Slice each pita open to form a pocket.
• Stuff each pita with the roasted sweet potato and chickpea mixture.
• Top with diced cucumber, cherry tomatoes, red onion, chopped parsley or cilantro, and crumbled feta cheese if using.

Drizzle with Tahini Sauce:

• Drizzle the prepared tahini sauce over the fillings in each pita.

Serve:

• Serve the Roasted Sweet Potato & Chickpea Pitas immediately, with extra tahini sauce on the side if desired.