Chickpea Stuffed Sweet Potatoes

Sweet potatoes are a versatile vegetable that’s in season nearly year-round! This simple, plant-based ingredient can shine as a side dish or take center stage as a delicious entrée, making it a great option for any time of the year.

Prep Time:

30 minutes

Cook Time:

45-60 minutes

Makes:

4 servings

Ingredients

2 tablespoons extra virgin olive oil

4 medium sweet potatoes, whole

1 (15-ounce) can chickpeas, drained and rinsed

1 medium yellow onion, diced

2 cloves garlic, minced

1 teaspoon cumin

½ teaspoon salt

½ teaspoon paprika

1 bag spinach, fresh

Cilantro for garnish, chopped

Dressing:

5 tablespoons tahini

1 tablespoon maple syrup

2 teaspoons Dijon mustard

½ teaspoon black pepper, ground

2 tablespoons lemon juice

2-4 tablespoons water

Preparation

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil and drizzle 1 tablespoon of olive oil on the bottom.

2. Wash sweet potatoes and puncture the skin with a fork or knife. Bake for approximately 30-40 minutes until soft. Time depends on size of the potatoes and your oven.

3. While the sweet potatoes are baking, drain and rinse the chickpeas, dice the onion, and mince the garlic.

4. Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onions and cook until browned, about 5 to7 minutes.

5. To the same pan, add the garlic, cumin, salt, paprika, and chickpeas. Stir while cooking until chickpeas are heated and slightly browned, about 5 to 7 minutes.

6. Add the spinach to the chickpea mixture and cook until wilted, 2 to 3 minutes. Remove from heat and set aside.

7. To make the dressing mix the tahini, maple syrup, Dijon mustard, and black pepper in a small bowl. Then add the lemon juice and stir (it may be thick). Gradually add 1 tablespoon of water at a time to thin it out to desired consistency.

8. When the sweet potatoes are done, remove from the oven. Cut the center of the potatoes open and mash the inside. Top the sweet potatoes with a scoop of the chickpea and spinach mix drizzle with tahini sauce, and garnish with fresh cilantro.

9. Store cooked components separately in an airtight container for up to 5 days.