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Roasted Chickpea Stuffed Sweet Potato
RECIPE BY ARISHA FROM @wakeupandkale
Baked sweet potato stuffed with lightly crisp roasted chickpeas, topped with drizzled lemon tahini sauce for a fresh and healthy lunch or dinner! Packed with flavour and naturally vegan, paleo and gluten free.
PREP TIME: 10 mins
COOK TIME:20 mins
TOTAL TIME: 30 mins
SERVINGS: 1 serving
INGREDIENTS:
● 1 sweet potato
● 1/2 cup canned chickpeas (rinsed and drained)
● 1/2 tsp paprika
● 1 Tbsp olive oil
● Salt / pepper
● Parsley Flakes
● 1/2 cup canned chickpeas (rinsed and drained)
● 1/2 tsp paprika
● 1 Tbsp olive oil
● Salt / pepper
● Parsley Flakes
Lemon Tahini Sauce:
● 1 Tbsp tahini
● 1/2 Tbsp
● ~ 2 tsp water (to thin)
INSTRUCTIONS:
Sweet Potato:
- Poke a few holes in the sweet potato and bake on a parchment lined baking sheet at 425F for 40-50 minutes, until easily pierced with a fork.
Roasted Chickpeas:
-
Toss rinsed and dried chickpeas with olive oil, paprika, salt, and pepper.
-
Spread on a separate parchment lined baking sheet and bake for about 20 minutes until golden brown and crispy on the edges, stirring once half way.
Tahini Sauce:
- In a small bowl, stir together the lemon juice and tahini until smooth. Add water to thin as needed.
Assemble!
- Slice sweet potato in half, and scoop out a bit of the insides to make room for the filling. Stuff with roasted chickpeas and top with drizzled tahini sauce and parsley flakes!
Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle.
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