Roasted Chickpea Stuffed Sweet Potato
Ingredients
- 1 sweet potato
- 1/2 cup canned chickpeas (rinsed and dried)
- 1/2 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper
- Parsley flakes
Lemon tahini sauce
- 1 tablespoon tahini
- 1/2 tablespoon lemon juice
- Approximately 2 teaspoons water
Preparation
Poke a few holes in the sweet potato and bake on a parchment-lined baking sheet at 425°F for 40-50 minutes, until easily pierced with a fork.
Toss the rinsed and dried chickpeas with olive oil, paprika, salt, and pepper. Spread on a separate parchment-lined baking sheet and bake for about 20 minutes until golden brown and crispy on the edges, stirring once halfway.
In a small bowl, stir together lemon juice and tahini until smooth. Add water to thin as needed.
Slice the sweet potato in half, 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.
