Stuffed Sweet Potatoes



Moroccan Chickpeas 

3 cups cooked chickpeas 

½ teaspoon cumin 

½ teaspoon coriander 

½ teaspoon turmeric 

½ teaspoon sweet paprika 

¼ teaspoon smoked paprika 

Dash cayenne 

½ teaspoon coarse sea salt 

1 tablespoon vegetable oil 

Sweet Potato 

4 medium sized sweet potatoes (try to find  ones that are the same size and shape for even cooking time) 

1 tablespoon almond or cashew butter ¼ cup brown rice milk 

½ teaspoon cumin 

½ teaspoon ginger powder 

¼ teaspoon salt 

Crushed red pepper 

2 cups washed and chopped leafy greens 

1 cup coriander for serving 

For the tahini sauce: 

⅓ cup tahini 

¼ cup water 

2 tablespoons lime juice 

½ teaspoon salt 

1 small, crushed garlic cove 

1 teaspoon agave or maple syrup Method 

  1. Preheat the oven to 375F. Clean and  prick the sweet potatoes a few times with a fork, and line two baking sheets with parch ment or foil. Place the potatoes on one sheet. Toss all of the tandoori chickpea  ingredients together in a mixing bowl and place them on the other sheet. Transfer  both sheets to the oven. Roast the chickpeas for about 30-35 minutes, stirring  halfway through. Roast the sweet potatoes for 40-45 minutes, or until tender  when pricked with a fork. Allow both sheets to cool.