Stuffed Sweet Potatoes with Chickpeas and Lemon Tahini Sauce
  • Dinner

Stuffed Sweet Potatoes with Chickpeas and Lemon Tahini Sauce

Vegan and gluten-free stuffed sweet potatoes! Roasted sweet potatoes layered with spiced chickpeas, garlic tahini sauce, and fresh herbs. With 9 grams of fiber per serving. This is an SOS meal for me. It’s a simple dinner that combines a healthy starchy carbohydrate, crispy chickpeas, parsley, and a garlic tahini sauce on top. In addition to baking the sweet potato, it takes just minutes to make. It’s also a fantastic lunch, especially when I microwave my sweet potato. Then, I can get this meal on the table in just 10 minutes. Healthy, hearty and so delicious, you are going to love these stuffed sweet potatoes.

Roasted sweet potatoes stuffed with spiced chickpeas, garlic tahini sauce, and fresh herbs. Gluten-free and vegan.

4 servings

~50 min

Ingredients

For the Spicy Chickpeas

  • Olive Oil1 tsp
  • Canned Chickpeas, drained and rinsed1 can
  • Smoked Paprika1 tsp
  • Ground Cumin½ tsp

Garlic Tahini Sauce

  • Tahini½ cup
  • Garlic2 cloves
  • Lemon Juice, fresh2–3 tbsp
  • Water¼ cup
  • Salt½ tsp
  • Black Pepper½ tsp
  • Parsley, chopped fresh½ cup

Other ingredients

  • Sweet Potatoes×4

Instructions

  1. Bake the Sweet Potatoes

    Preheat the oven to 400 degrees F. Poke a few holes into the sweet potatoes with a fork to release steam. Place in the oven and cook for 30-45 minutes until sweet potatoes are tender.

  2. Cook the Chickpeas

    While the potatoes are cooking, make the chickpeas. Heat the oil in a large skillet over medium heat. Add the chickpeas, the paprika and the cumin. Stir together and cook for five minutes until heated through.

  3. Make the Garlic Tahini Sauce

    With a blender: Place the tahini, garlic, lemon juice, water and a pinch salt of pepper in a blender/food processor and puree until creamy and smooth. Depending on the power of your blender, you may need to add more lemon juice or water. This works with a mini blender or mini food processor, but it's not enough for a regular blender. In a bowl: Mince or grate the garlic using a garlic press or microplane. Place in a bowl with the tahini, lemon juice, salt and pepper. Whisk in 2-3 tablespoons of water– it will seize a little as you start to whisk the tahini, but keep going as it will thin out. If it's too thick, add in more water to create a pourable sauce. Taste, add more lemon/salt/pepper as desired.

  4. Assemble and Serve

    Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.

Variations

If I have it, I like adding sautéed spinach to these stuffed sweet potatoes and chickpeas. I do this in my BBQ loaded potatoes and love the combination of garlicky greens and tahini sauce. These would also be great with a heaping of steamed spinach, roasted vegetables, or a handful of arugula on top. If you like heat, I recommend adding a bit of chili crisp or sriracha to my tahini sauce when I puree it. I do about 1/2 teaspoon of the sauce, but you can adjust more or less depending on spice preference.

Recipe from delishknowledge.com

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