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Hi there!

Thanks for stopping by! I'm Carol Aguirre MS, RD/LDN, a Registered and Licensed Dietitian/Nutritionist. We at Nutrition Connections (NC) teach the simplicity behind the science of nutrition & art of healthy living so you can live a nutritionally balanced life! Our mission is to inspire you to live your healthiest, happiest life. We believe health involves all aspects of physical, mental and social health and our goal is to inspire and educate you to make practical changes to live your best life. We look forward to getting to know you better...

Sweet Potato with Flavored-Tahini & Roasted Garbanzo Beans

Sweet Potato with Flavored-Tahini & Roasted Garbanzo Beans

By: Carol Aguirre MS, RD/LDN

PREP TIME:5 minutes

COOK TIME:25 minutes

TOTAL TIME: 30 minutes

Servings: 2

Category: Entree or Side

Cuisine: Gluten-Free, Vegan


  1. Two medium sweet potatoes

  2. 1 (15oz) can of garbanzo beans

  3. 1 teaspoon of each cumin and smoked paprika

  4. Kosher salt to taste

  5. 2 tablespoons of lemon juice

Tahini Sauce:

  1. 1/4 cup tahini

  2. 2 tablespoons of lemon juice

  3. 2 teaspoons of dried dill

  4. 1-2 tablespoons of minced garlic (depending on your taste for garlic—I like 2 Tablespoons)

  5. Water to thin

  6. Kosher salt to season


  1. One small tomatoes, sliced

  2. Few springs of parsley

  3. 2 TBS of lemon juice


  1. Preheat oven to 400 degrees F (204 C) and baking sheet with foil.

  2. Rinse and scrub potatoes and cut in half length wise.

  3. Toss rinsed and drained chickpeas with spices.

garbanzo bean mixture.jpg

4. Place the sweet potatoes to a foil-lined baking sheet and add garbanzo beans and roast for about 25 minutes.


5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.


6. Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and Kosher salt to taste and set aside.

7. Once sweet potatoes are fork tender and the chickpeas are golden brown - remove from oven.

8. For serving, flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.


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