This Tahini Stuffed Sweet Potato recipe is made with quinoa, chickpeas, tahini, and delicious spices--for the ultimate sweet potatoes recipe!
Ingredients
2largesweet potatoes, cut in half
4Tbspavocado oil
3Tbsptahini
1Tbspcoconut aminos
⅓ccoconut milk
1cquinoa, cooked
114 ozchickpeas, drained
1tspcinnamon
½tspcoriander
1tspgarlic powder
¼tspcayenne 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.