For the Avocado Tahini Sauce
To Prepare the Sweet Potaotes
To Prepare the Chickpeas
Combine chickpeas, olive oil, lemon juice, oregano, dill, cumin, paprika, tomatoes, salt and pepper in a bowl. Set aside.
To Prepare the Avocado Tahini Sauce
Add the avocado, tahini, water, garlic, parsley, lemon juice and sea salt to a blender and blend until smooth. Adjust salt and lemon juice to taste. Transfer to a bowl.
To Assemble the Herbed Chickpea Stuffed Sweet Potaoes
When the sweet potatoes can be easily pierced with a fork, remove them from the oven and allow them to cool for 5-minutes. Once cool enough to handle, cut a slit lengthways down each potato and spoon a few tablespoons of the herbed chickpeas inside. Dollop a good spoon of the avocado-tahini dressing on top and finish with freshly chopped dill, sea salt and hemp seeds.
This recipe will make up to 6 stuffed sweet potatoes. Simply bake 6 sweet potatoes instead of 4 and you'll have enough filling for the 6.
Each serve is 356 calories if you are making 6 portions.
Calories: 436kcal | Carbohydrates: 61g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Sodium: 566mg | Potassium: 1189mg | Fiber: 14g | Sugar: 10g | Vitamin A: 32687IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 4mg
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