Stuffed Sweet Potatoes
Ingredients
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
- 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.