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Stuffed sweet potato with chickpeas and tahini sauce Recipe (with Video)

Dairy-free, Mushroom-free, Wheat-free
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Discover our Stuffed sweet potato with chickpeas and tahini sauce Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 45min


Main Dish
- 4 Sweet potatoes, small-medium, or 2 large
- 4 c chickpeas/garbanzo beans
- 1.5 c Cherry tomatoes, halved
- 3 c Spinach
- 2 clove Garlic, finely diced
- 1 tsp Cumin, ground
- 1 tsp Paprika, smoked
- 1 tbsp Olive oil
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 1 Red onion, thinly sliced
- 1 Lemon, juiced
- 0.25 tsp Salt
- 0.25 c Tahini
- 1 Lemon, juiced
- 0.25 tsp Salt
- water, as needed
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To make the baked sweet potatoes
1. Start by preheating your oven to 400 degrees F.
2. Use a fork to make several small punctures in the sweet potatoes, which will allow steam to escape as they bake.
3. Place the sweet potatoes on a baking sheet and bake for 35–45 minutes.
4. You will know they are ready once the sweet caramelized juices come out and the skin loosens.
5. Keep in mind that the cooking time may vary depending on the size of the sweet potatoes and your oven.
To make the filling
1. Sauté garlic in olive oil over medium-high heat.
2. Add halved cherry tomatoes and roast them together with the spices.
3. Then, add spinach leaves and chickpeas, and sauté until the spinach is wilted.
For the tahini sauce
1. Blend tahini with lemon juice and salt.
2. Add just enough water to keep the blade going.
3. If you feel like it's too firm, add more water.
4. If it's too liquidy, add a bit more tahini.
To make the pink onions
1. Finely slice them and marinate them in salt and lemon juice.
Final assembly
1. Once the sweet potatoes are done, cut them in half and fill them with the chickpea-spinach mixture.
2. Top with the pink onions, and drizzle with tahini dressing.

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