Roasted Chickpea Stuffed Sweet Potato

    Serves 1
    10 mins prep
    20 mins cook
    30 mins total

    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.

    2 servings

    Lemon Tahini Sauce

    Sweet Potato

    1. 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

    1. Toss rinsed and dried chickpeas with olive oil, paprika, salt, and pepper.

    2. 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

    1. In a small bowl, stir together the lemon juice and tahini until smooth. Add water to thin as needed.

    Assemble!

    1. 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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