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.
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Ingredients
- 1 sweet potato
- ½ c canned chickpeas (rinsed and drained)
- ½ teaspoon paprika
- 1 tablespoon olive oil
- Salt/pepper
- Parsley Flakes
Lemon Tahini Sauce
- 1 tablespoon tahini
- ½ tbsp lemon juice
- Apx 2 teaspoon 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!
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