Mediterranean Stuffed Sweet Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium sweet potatoes
02 -
1 can (15 oz) chickpeas, drained and rinsed
03 -
1 cup baby spinach
04 -
1 garlic clove, minced
→ Seasonings & Oil
05 -
1 tablespoon plus 1 teaspoon olive oil
06 -
1 teaspoon cumin
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon black pepper
→ Toppings
09 -
2 tablespoons tahini
10 -
Flaky sea salt
11 -
Crushed red pepper flakes
# Instructions:
01 -
Preheat oven to 375°F. Prick sweet potatoes with fork, place on sheet pan, and roast 45-55 minutes until tender. Let cool 5-10 minutes before halving and fluffing flesh.
02 -
Toss chickpeas with 1 tablespoon olive oil, cumin, salt, and pepper. Spread on sheet pan and roast 30-35 minutes until crispy, shaking pan halfway through.
03 -
Heat 1 teaspoon olive oil in small skillet over medium heat. Sauté spinach for 2 minutes until wilted. Add garlic, salt, and pepper, cooking 1 minute more until fragrant.
04 -
Fill sweet potato halves with chickpeas and spinach. Drizzle with tahini and sprinkle with flaky salt and red pepper flakes.
# Notes:
01 -
A hearty vegan meal combining tender sweet potatoes with crispy spiced chickpeas and wilted spinach, finished with creamy tahini.
02 -
Can substitute kale for spinach (will need longer cooking time).
03 -
Leftovers keep for 3 days - store components separately and reheat potatoes and chickpeas at 350°F.
04 -
Optional additions include avocado, fresh herbs, cheese, or Greek yogurt for non-vegan version.