Roasted Chickpea Stuffed Sweet Potatoes with Tahini Sauce

Roasted Chickpea Stuffed Sweet Potatoes with Tahini Sauce

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Roasted Chickpea Stuffed Sweet Potatoes with Tahini Sauce

Roasted Chickpea Stuffed Sweet Potatoes with Tahini Sauce

Sweet potatoes are naturally loaded with vitamin A, fiber, potassium, B-vitamins, and powerful antioxidants. This recipe loads them up with high-protein chickpeas for a simple, health-boosting meal. (Yield: 4 servings)

Ingredients:

  • 4 medium sweet potatoes, rinsed and scrubbed
  • 1/4 c. tahini
  • 2 Tbsp. nutritional yeast
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • 1/2 tsp. sea salt
  • 2-3 Tbsp. water, as needed to thin to desired consistency
  • 1-1/2 c. cooked chickpeas (may be from 15 oz. can)
  • 2 Tbsp. olive oil
  • 1/2 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. sea salt
  • 1/4 c. chopped fresh herbs (parsley and/or basil)

Cooking Instructions:

Preheat oven to 400° F, and line a baking sheet with aluminum foil. Prick holes into the sweet potatoes with a fork. Place onto the prepared baking sheet and bake 40 minutes to 1 hour, until the center of the potatoes are soft when pricked with a knife. Remove from the oven and allow to cool for a few minutes.

To make the oven-roasted chickpeas:

Preheat oven to 375° F. Line a baking sheet with parchment paper. Mix all ingredients together in a large bowl until the chickpeas are evenly coated with the flavorings.

Spread evenly onto the prepared baking sheet, and roast 35-40 minutes, until crisp and golden, tossing a few times during baking to prevent uneven browning.

To make the creamy tahini sauce:

Combine all ingredients in a small bowl and whisk until creamy.

To assemble:

Slice the potatoes down the center, almost to the bottom but not all the way through. Stuff each sweet potato with the roasted chickpeas. Top with the fresh herbs and creamy tahini sauce. Serve and enjoy!