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Savory Stuffed Sweet Potatoes

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Warm baked sweet potato stuffed with crispy chickpeas. Drizzled in tahini and topped with pomegranate seeds… Sounds delicious right?
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This is feeding: 4 people
Author: Marissa @itsallgoodvegan

Ingredients

Savory Stuffed Sweet Potatoes

  • 4 medium Sweet Potatoes Wasehed and dried
  • 1 tbsp Oil
  • 1 tsp Cumin Powder
  • 1 tsp Garlic Powder
  • 1 tsp Paprika Powder
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 can Chickpeas rinsed and drained.
  • 1 cup Fresh Spinach
  • 1/4 cup Pomegranate Seeds
  • 2 tbsp Green Onion chopped

Tahini Sauce

  • 1/4 cup Tahini
  • 1/4 cup Filtered Water
  • 1/2 tbsp Garlic Powder
  • 1/2 tsp Salt
  • 2 tbsp Water optional, for thinning

Instructions

  • Preheat the oven to 400 degrees fahrenheit (204 C). 
  • Place the whole sweet potatoes on a sheet pan and drizzle 2 tsp oil.
  • Bake potatoes for 30-35 minutes or until you can pierce a fork through the skin easily. 
  • In a large pan heat on medium heat add 1 teaspoon of oil, chickpeas, cumin, paprika, garlic powder, and mix together. 
  •  Sauté chickpeas on medium to high heat for 5 minutes or until the chickpeas are crispy. Add the fresh spinach to the pan and cook for another minute.
  • In a medium bowl combine the creamy Tahini Sauce ingredients together and whisk until smooth and creamy. Cut cooked sweet potatoes in half and top with the chickpea and spinach mixture.
  • Sprinkle pomegranate seeds and chopped green onions on top of the Savory Stuffed Sweet Potatoes. Lastly, drizzle Tahini Sauce on top and enjoy!

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