Roasted Sweet Potatoes Stuffed Two Ways
Ingredients
Sweet potatoes
- 5-6 sweet potatoes
Roasted chickpeas
- 1 15 oz can chickpeas
- 1/2 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon salt
Tahini dressing
- 1/4 cup tahini
- 3 tablespoons lime juice
- 1 clove garlic (minced)
- 3 tablespoons water
- 1/2 teaspoon maple syrup
- 1/2 teaspoon salt
Cherry tomatoes
- 1/2 cup cherry tomatoes
Black beans and kale
- 1 15 oz can black beans
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1/2 medium onion
- 1 clove garlic (minced)
- 1/2 teaspoon salt
- 2 cups kale
Guacamole
- 1 avocado
- 3 tablespoons cilantro (chopped)
- 2 tablespoons lime juice
- 1 clove garlic (minced)
Preparation
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or foil.
Rinse and scrub 5-6 sweet potatoes and cut in half lengthwise, then place face down on the baking sheet.
Roast sweet potatoes for 25-30 minutes until fork tender.
Toss chickpeas with olive oil and spices and roast on a baking sheet with sweet potatoes until golden brown.
Whisk together tahini dressing ingredients until smooth.
Heat olive oil or water in a pan over medium heat and cook onion and minced garlic until fragrant and translucent, about 2-3 minutes.
Add black beans, 1/4 teaspoon salt, spices, and a splash of water to the pan and cook until liquid is reduced, about 10 minutes.
Add chopped kale to the pan and cook until it wilts, about 30 seconds.
Mash guacamole ingredients together with a fork.
To serve option one, spoon roasted chickpeas onto sweet potato halves, top with cherry tomatoes, and drizzle with tahini dressing.
To serve option two, spoon bean mixture onto sweet potato halves, top with guacamole, and garnish with more cilantro.
