Stuffed Sweet Potatoes with Crispy Chickpeas, Spinach and Tahini
If you’re seeking a wholesome and flavorful meal, look no further than Stuffed Sweet Potatoes with Crispy Chickpeas, Spinach, and Tahini. This delightful dish combines the natural sweetness of roasted sweet potatoes with crispy chickpeas and vibrant spinach, all drizzled with a creamy tahini sauce. Perfect for busy weeknights or family gatherings, this recipe is not only nutritious but also incredibly satisfying. With its variety of textures and flavors, it’s sure to impress even the pickiest eaters at your table.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- Water (to thin as needed)
Instructions
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes and prick them with a fork. Place them on a lined baking sheet.
- In a bowl, mix chickpeas with olive oil, garlic powder, salt, and pepper. Spread on another baking sheet.
- Roast sweet potatoes and chickpeas for about 30-35 minutes until tender and crispy.
- In a skillet, sauté fresh spinach in olive oil until wilted (about 2-3 minutes).
- In a small bowl, whisk together tahini, lemon juice, salt, and enough water to reach desired consistency.
- Slice open roasted sweet potatoes and fill them with sautéed spinach and crispy chickpeas. Drizzle with tahini sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 240mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg