INGREDIENTS
4
medium sweet potatoes (about 8 oz.)
1 tsp
canola oil
1 15 ounce can
unsalted chickpeas, rinsed and drained
2 tsp
toasted sesame oil
1 tsp
garlic powder
1/2 tsp
kosher salt, divided
1/2 tsp
ground ginger
3 tbsp
tahini (sesame seed paste), well stirred
1 tsp
grated peeled fresh ginger
1 tsp
grated fresh garlic
1 tsp
rice vinegar
3 tbsp
hot water
4 tsp
Sriracha chili sauce
2 tsp
water
1/4 cup
thinly sliced green onions
1/2 tsp
white and black sesame seeds