Chickpea Spinach Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1-15 ounce can chickpeas
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper plus more for serving
- 1/2 teaspoon cumin
- 1 cup baby spinach, roughly chopped
- 2 tablespoons tahini
- Flaky sea salt for serving
- Crushed red pepper flakes for serving
Preparation
Preheat oven to 400°F (200°C)
Wash and pierce sweet potatoes with a fork, then bake for 45-60 minutes until tender
Drain and rinse chickpeas
Heat olive oil in a skillet over medium heat
Add chickpeas, kosher salt, black pepper, and cumin; cook for 5-7 minutes until heated and slightly crispy
Add chopped baby spinach and cook until wilted
Stir in tahini to create a cohesive mixture
Remove sweet potatoes from oven, cut open lengthwise, and stuff with the chickpea-spinach mixture
Serve immediately with flaky sea salt and crushed red pepper flakes for seasoning
