Get these fresh and vibrant herbed Vegan Stuffed Sweet Potatoes with creamy avocado tahini sauce on the table in under an hour. Gluten-free, Vegan and So Delicious.
1teaspoonlemon juicekeep the lemon for the avocado-tahini sauce
1tablespoonfresh oreganofinely chopped
1tablespoonfresh dillfinely chopped
½teaspoonground cumin
½teaspoonpaprika
½cupcherry tomatoesquartered
pinchsea salt
cracked pepper
For the Avocado Tahini Sauce
1avocadosmall
2tablespoontahini
¼cupwater
1garlic clovechopped
¼cupflat-leaf parsely
juice of 1 lemon
½teaspoonsea salt
Additional
1tablespoonhemp seedsoptional
Instructions
To Prepare the Sweet Potaotes
Preheat oven to 200°C and line a roasting tray with baking paper. Prick several holes over the sweet potatoes with a fork. Bake the sweet potatoes in the oven for 45-minutes to 1 hour, depending on their size.
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.
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Notes
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.
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