Description
Delicious stuffed sweet potatoes filled with wilted spinach, crispy chickpeas, and a creamy tahini drizzle, perfect for a comforting meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups fresh baby spinach
- 1 can chickpeas, rinsed and drained
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Preheat your oven to 400°F (200°C).
- Wash sweet potatoes, poke holes with a fork, and bake for 45-60 minutes until tender.
- While sweet potatoes bake, toss chickpeas with olive oil, salt, and pepper, then spread on a baking sheet and bake for 20-25 minutes or until crispy.
- Sauté minced garlic in olive oil, then add spinach and cook until wilted (about 3-4 minutes).
- Once sweet potatoes are soft, let cool, cut in half, and scoop out some flesh.
- Fill with sautéed spinach, top with crispy chickpeas, drizzle with tahini and lemon juice, then serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 300
- Sugar: 7g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg