Roasted Chickpea Stuffed Sweet Potato
Baked sweet potato stuffed with lightly crisp roasted chickpeas, topped with drizzled lemon tahini sauce for a fresh and healthy lunch or dinner! Packed with flavour and naturally vegan, paleo and gluten free.
Roasted Chickpea Stuffed Sweet Potato
Baked sweet potato stuffed with lightly crisp roasted chickpeas, topped with drizzled lemon tahini sauce for a fresh and healthy lunch or dinner! Packed with flavour and naturally vegan, paleo and gluten free.
Ingredients
- 1 sweet potato
- 1/2 c canned chickpeas (rinsed and drained)
- 1/2 tsp paprika
- 1 tbsp olive oil
- Salt/pepper
- Parsley Flakes
Lemon Tahini Sauce
- 1 tbsp tahini
- 1/2 tbsp lemon juice
- Apx 2 tsp water (to thin)
Instructions
Sweet Potato
- Poke a few holes in the sweet potato and bake on a parchment lined baking sheet at 425F for 40-50 minutes, until easily pierced with a fork.
Roasted Chickpeas
- Toss rinsed and dried chickpeas with olive oil, paprika, salt, and pepper.
- Spread on a separate parchment lined baking sheet and bake for about 20 minutes until golden brown and crispy on the edges, stirring once half way.
Tahini Sauce
- In a small bowl, stir together the lemon juice and tahini until smooth. Add water to thin as needed.
Assemble!
- Slice sweet potato in half, and scoop out a bit of the insides to make room for the filling. Stuff with roasted chickpeas and top with drizzled tahini sauce and parsley flakes!
Hi! What an easy delicious recipe:) can it be made without oil, so dry-roasted chickpea in the oven? Thank you for inspiration!!
Hey! Yes you can make the crispy chickpeas oil-free and they will still turn out great! If you’re not using oil, I’d recommend roasting them for closer to 40-45mins, stirring half way 🙂