Vegan Stuffed Sweet Potatoes
Vegan stuffed sweet potatoes! Roasted sweet potatoes stuffed with spiced chickpeas, garlic tahini sauce and fresh herbs. Gluten-free.
Ingredients
- 4 medium sweet potatoes
- 1 teaspoon oil
- 1 can chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 cup tahini
- 2 garlic cloves
- 2-3 tablespoons fresh lemon juice
- 2 tablespoons water
- salt/pepper
- 1/2 cup chopped fresh parsley
Instructions
- 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.
- 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.
- 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.
- Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.