Description
A delicious and nutritious meal featuring roasted sweet potatoes stuffed with seasoned chickpeas, drizzled with tahini sauce.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1–2 tbsp water
- 1 small garlic clove, minced (optional)
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the sweet potatoes with a fork and bake for about 40 minutes, or until tender.
- In a bowl, combine chickpeas, olive oil, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Mix well.
- Once sweet potatoes are cooked, slit them open and slightly mash the inside.
- Stuff each sweet potato with the chickpea mixture.
- To prepare the tahini drizzle, whisk together tahini, lemon juice, water, minced garlic (if using), and a pinch of salt until smooth.
- Drizzle the tahini sauce over the stuffed sweet potatoes, and sprinkle with feta cheese and parsley.
- Serve warm and enjoy!
Notes
Store leftovers in an airtight container for up to 3 days. For meal prep, roast sweet potatoes a day in advance.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Healthy
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 30mg
Keywords: sweet potatoes, chickpeas, tahini, vegetarian, healthy dinner