Tahini Stuffed Sweet Potatoes are a great Vegetarian meal, served with quinoa, garbanzo beans, tahini, and delicious spices.
2large sweet potatoes cut in half
1can garbanzo beans
Salt and pepper to taste
Cilantro to garnish
Preheat oven to 400 degrees.
On large pan, place halved sweet potatoes, and coat in about 2 Tbsp oil, poking a few shallow holes in the top with a fork. Place potatoes in oven for 45-55 minutes. Bake 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 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, then top with coconut tahini dressing and fresh cilantro.