Ingredients
Scale
- 2 medium sweet potatoes
- 4 cups fresh spinach
- 1 can (15 oz) chickpeas
- 3 tbsp tahini
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and prick sweet potatoes with a fork, then bake in the oven for about 45-60 minutes until tender.
- While the potatoes are baking, rinse and drain the chickpeas. Toss them with olive oil, garlic, salt, and pepper, then spread on a baking sheet.
- Roast the chickpeas in the oven for about 20-30 minutes until crispy.
- In a skillet, sauté the fresh spinach in a little olive oil until wilted.
- Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
- Top the sweet potato with sautéed spinach, crispy chickpeas, and drizzle with tahini.
- Serve warm and enjoy!
Notes
Choose sweet potatoes that are uniform in size for even cooking. Add spices to chickpeas for variation. Store leftovers separately to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg