It’s about time I share this special recipe! Anyone who follows my Instagram stories knows how much I favor it among my staple meals.
Nutritionally speaking, this is a great option for any meal, but post-workouts especially.
These stuffed sweet potatoes are packed with complex carbs that will fill you up and keep you satiated, complete protein and good fats, all vital for restoring glucose and building & repairing tissue.
Given this meal is entirely plant-based, you can be sure that everything in it is helping heal instead of hurt you.
Yanno that saying “Everything you eat is either fighting disease or fueling it”?
This dish resonates with that. And its screaming that its fightin’ for you.
Rich in Vitamin A, C and B, Fiber, Potassium, Calcium, Iron, and Manganese, this yummy meal is helpful for digestion, weight-loss and inflammation, not to mention reducing your risk of developing disease within the body. Medical News Today notes that a high potassium intake is associated with a 20 percent decreased risk of dying from all causes. And we’ve probably all heard by now of the great benefits of a high fiber diet in decreasing our risk of diabetes.
I could keep going on about how chickpeas are higher in iron than salmon and tahini is a better protein source than most nuts but I know, I know, not everyone is as much of a health NUT as I am around here.
So I’ll simmer down and you can just scroll on for a simply-put bangin’ stuffed sweet potato.
Mediterranean Stuffed Sweet Potatoes
Savory loaded sweet potatoes with a tangy kick of refreshing, cool tahini drizzle.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 1 (15 oz) can of chickpeas, drained & rinsed
- 2 Large sweet potatoes, scrubbed clean (not peeled) and halved lengthwise
- 2 tsp olive oil
- 4 tsp of garam marsala seasoning (or 1 tsp each of paprika, coriander, cumin and cinnamon)
- 1/4 tsp salt
- 1/2 cup cherry tomatoes, diced
- 3 tbsp lemon juice
- 1/3 cup tahini
- juice from 1 lemon
- 1 tbsp chopped dill
- 2 tsp minced garlic (about 2 cloves)
- 1/4 tsp salt
- water to reach thin consistency
- Preheat oven to 400 degrees Fahrenheit and line 2 baking sheets with foil.
- Toss chickpeas with 1 tsp olive oil, garam marsala seasoning and 1/4 tsp salt until coated. Spread them evenly in a single layer across one of the baking sheets.
- Rub sweet potato halves with remaining teaspoon of olive oil, and place flat-face down on the other baking sheet.
- Put both pans in the oven and cook (tossing chickpeas halfway through) for 25-30 minutes. Remove chickpeas when they are roasted & just a bit crunchy, and potatoes when a knife can easily poke through the potato without resistance.
- In the meantime, toss tomatoes and juice from 1/2 lemon (about 3 tbsp) in a small bowl or Tupperware and set in the fridge to marinate.
- Whisk or blend together tahini dressing ingredients. Add water until it reaches a thin consistency and can easily be drizzled. Depending on how thick your tahini is, this could be 1/2 cup of water or more. Start with a small amount & work your way up. Taste and adjust as needed to make sure it’s tangy and not too nutty (I like to add a little more dill and lemon to give it a little extra freshness). Stick it in the fridge until chickpeas & sweet potatoes are ready.
- When chickpeas & sweet potatoes are ready, remove from oven. Place potato halves on a plate and smush down the insides with a fork. Try to create a small boat inside the smushed sweet potato to top (and overflow) with chickpeas, tomato salad and tahini sauce.
Enjoy & thanks again for taking your time to read!
If you try this delish dish, let me know what you think & tag me @ladolcelindsey on your Instagram pics & stories so I can see your beautiful creations!
If you have any questions, suggestions or thangs you’d like to know, don’t forget to drop a line in the comments down below!