Description
Chickpea Stuffed Sweet Potatoes are a wholesome and filling dinner option, perfect for a healthy meal. This dish combines the natural sweetness of sweet potatoes with the hearty texture of chickpeas, all topped with a creamy tahini sauce and fresh parsley.
Ingredients
- 4 medium sweet potatoes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 clove garlic, minced
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and pierce them with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until tender.
- In a bowl, mix chickpeas with olive oil, cumin, salt, and pepper. Spread on a separate baking sheet and roast for 20 minutes.
- In a small bowl, whisk together tahini, lemon juice, water, and garlic until smooth.
- Once sweet potatoes are cooked, slice them open and fluff the insides with a fork.
- Top each sweet potato with roasted chickpeas, drizzle with tahini sauce, and garnish with fresh parsley.
Notes
- For extra flavor, add a pinch of smoked paprika to the chickpeas before roasting.
- Adjust the consistency of the tahini sauce by adding more water if needed.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 8g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg