Sweet Potatoes Stuffed with Spicy Chickpeas and Tahini Sauce

This recipe of stuffed potatoes with chickpeas is a gift for your body. It will allow you to stock up on protein, and it’s also really gourmet. Roasted vegetables are always a hit, but it’s the sweet potato that wins the prize for tastiest. Stuffed, it turns into a complete and comforting meal.

Low caloric, but very energetic, the chickpea deserves a good place in your menus. Just think about it the day before: after 12 hours of soaking and 30 minutes to 1 hour 30 minutes of cooking, it is the perfect protein element for vegetarian meals.

  • Prep Time: 20 min
  • Cook Time: 35 min
  • Servings: 4

Ingredients

  • 4 Sweet potatoes
  • 1 cup precooked chickpeas or 1 can of chickpeas
  • 1 cup cherry tomatoes cut in half
  • 2 green onions finely chopped
  • 1 pinch Cumin
  • 1 pinch Coriander
  • 1 pinch Turmeric
  • 1 pinch Paprika
  • 1 pinch salt
  • 1 filet Olive oil

The sauce

  • ¼ cup Tahini
  • 2 tbsp. lemon juice
  • 1 tbsp. maple syrup

Preparation

  1. Preheat the oven to 450 F˚. Clean the sweet potatoes with a brush, and prick them with a fork. Place them on a baking sheet lined with parchment paper.
  2. Bake in the oven for 30 to 40 min.
  3. In a bowl, mix chickpeas with the tomatoes, the green onions, and the spices.
  4. Prepare the sauce. Mix the tahini with lemon juice and the maple syrup.
  5. Let the sweet potatoes cool for a few minutes, then cut them in 2 and mash the flesh a little bit.
  6. Stuff the sweet potatoes gently with the chickpea mixture and drizzle with tahini sauce.

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Vegan recipes by VegKitchen