Mediterranean Stuffed Sweet Potatoes with Chickpeas

Roasted sweet potatoes piled high with crispy spiced chickpeas, creamy tahini sauce, and fresh herbs.

Ingredients

• 4 sweet potatoes
• 2 cups chickpeas
• 2 tbsp olive oil
• 1 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder
• Tahini sauce: 1/4 cup tahini, 2 tbsp lemon, garlic, water, salt
• Cherry tomatoes, parsley, pomegranate

Instructions

1. PREP AHEAD
2. - Scrub 4 medium sweet potatoes; prick with fork.
3. - Rinse 2 c chickpeas; pat dry.
4. - Mix spice oil: 2 Tbsp olive oil, 1 tsp cumin, ½ tsp paprika, ½ tsp garlic powder, pinch salt.
5. - Halve cherry tomatoes; chop parsley.
6. - Whisk tahini sauce: ¼ c tahini, 2 Tbsp lemon juice, grated garlic, water to thin, salt.
7. COOKING STEPS
8. 1. Roast sweet potatoes directly on oven rack at 400 °F 45–60 min until very soft.
9. 2. Meanwhile toss chickpeas with spice oil; spread on sheet pan; roast 25 min, shaking once, until crisp.
10. 3. When potatoes are tender, slit lengthwise; fluff flesh with fork.
11. 4. Pile crunchy chickpeas into centers; drizzle generously with tahini sauce.
12. 5. Top with tomatoes, parsley, and a few pomegranate seeds if available. Serve warm.
13. (Active time ≈ 15 min | Total ≈ 1 h)

Nutrition Facts