deliciouslyella
Chickpea-stuffed Sweet Potatoes
These chickpea-stuffed sweet potatoes are a great midweek dinner as they're simple and delicious. The creamy tahini chickpeas are mixed with chives and lemon juice and taste amazing piled high on top of a hot sweet potato. We like to serve this with a simple green salad on the side.
👥 2 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
📝 Preparation Steps
1
Preheat oven to 210°C / 190°C fan / 375°F.
2
Place the sweet potatoes onto a large baking tray and prick both a few times with a fork. Bake for 50–⏱️ 60 minutes until soft.
3
After 50–⏱️ 60 minutes, remove the sweet potatoes from the oven and cut in half. Scoop out the soft sweet potato flesh, place into a bowl and mash with a fork.
4
Add the chickpeas, tahini, chives, nutritional yeast, lemon juice and a pinch of salt into a bowl; mix well until everything comes together.
tahini2 tablespoonschives0.5 oznutritional yeast1 tablespoonlemon1
5
Spoon the mixture into each sweet potato skin and place back in the oven for 5–⏱️ 10 minutes until everything has heated through.
6
Once the potatoes are cooked, top with a sprinkle of chives, spring onions, dried red chilli flakes and a crack of black pepper.
chives0.5 oz
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