Chickpea Stuffed Sweet Potatoes
This Tahini Stuffed Sweet Potato recipe is made with quinoa, chickpeas, tahini, and delicious spices--for the ultimate sweet potatoes recipe!
Ingredients
- 2 large sweet potatoes, cut in half
- 4 Tbsp avocado oil
- 3 Tbsp tahini
- 1 Tbsp coconut aminos
- ⅓ c coconut milk
- 1 c quinoa, cooked
- 1 14 oz chickpeas, drained
- 1 tsp cinnamon
- ½ tsp coriander
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- Salt and pepper to taste
- Cilantro, chopped for garnish
Instructions
- Preheat oven to 400 degrees.
- Place halved sweet potatoes on a baking sheet, and coat in about 2 Tbsp oil. Poke a few shallow holes in the top with a fork. Bake for 45-55 minutes until soft, then remove and allow to cool.
- In large sauce pan, heat 2 Tbsp oil and add chickpeas. Cook for about 10 minutes before adding cooked quinoa to pan. Stir in all spices, and salt and pepper to taste.
- Open can of coconut milk—make sure the cream at the top and liquid at the bottom are mixed together. In medium bowl, combine tahini, coconut aminos, a pinch of salt, and ⅓ cup of coconut milk. Whisk until smooth.
- With a fork, mash the center of the sweet potato, making sure to leave the edges intact. Fill center with quinoa and chickpeas mixture, then top with coconut tahini dressing and fresh chopped cilantro.
Notes
Originally posted February 2018.
Nutrition Facts
Calories: 539kcal, Carbohydrates: 66g, Protein: 11g, Fat: 27g, Saturated Fat: 6g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 13g, Sodium: 187mg, Potassium: 923mg, Fiber: 9g, Sugar: 7g, Vitamin A: 24185IU, Vitamin C: 5mg, Calcium: 98mg, Iron: 4mg