Stuffed Sweet Potatoes with Chickpeas and Tahini
Looking for a wholesome, satisfying meal that's both nutritious and bursting with flavor? These Stuffed Sweet Potatoes with Chickpeas and Tahini are exactly what you need. I've combined creamy sweet potatoes with protein-rich chickpeas and a silky tahini drizzle to create a perfectly balanced dish that works great for lunch or dinner. The best part? It's naturally vegan and gluten-free, making it an excellent choice for various dietary preferences.
Ingredients
- 4 medium sweet potatoes
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tablespoons olive oil divided
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ⅓ cup tahini
- Juice of 1 lemon
- 1 small garlic clove minced
- 3-4 tablespoons water
- Salt to taste
- Fresh parsley chopped
- Pomegranate seeds
- Pine nuts
Instructions
- Preheat your oven to 400°F (200°C). Wash and dry the sweet potatoes, then prick them several times with a fork.
- Rub 1 tablespoon of olive oil over the sweet potatoes and season with salt. Place them on a baking sheet.
- Roast the sweet potatoes for 45-55 minutes, or until they're tender when pierced with a fork.
- While the potatoes are roasting, prepare the chickpeas. Toss them with 2 tablespoons olive oil, cumin, paprika, garlic powder, salt, and pepper.
- Spread the seasoned chickpeas on another baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until they're crispy.
- Make the tahini sauce by whisking together tahini, lemon juice, minced garlic, and water until smooth. Add water gradually to achieve your desired consistency. Season with salt.
- Once the potatoes are done, split them lengthwise and fluff the inside with a fork.
- Top each potato with the crispy chickpeas, drizzle with tahini sauce, and garnish with your chosen toppings.