Healthy Stuffed Sweet Potatoes with Lemon Tahini Sauce

Sweet potatoes are an excellent source of vitamin A, vitamin C, and dietary fiber. They are also a great source of antioxidants.

This is vegan and gluten free recipe. Dish can be prepared in 80 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Healthy Stuffed Sweet Potatoes with Lemon Tahini Sauce

Cooking Method: Baking Cuisine: Mediterranean, Middle Eastern Courses: Gluten free, Lunch, Main Dish, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 60 min Rest Time 5 min Total Time 1 hr 20 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 4 medium-sized Sweet Potatoes
• 1.5 canned Chickpeas
• 1 small Red Onion
• 2 packed Baby Spinach
• 1 halved Cherry Tomatoes
• ¹⁄₄ chopped Parsley
• 1 juiced Lemon
• 3 smooth Tahini
• 2 minced Garlic
• 2 divided Olive Oil
• teaspoon ¹⁄₂ Ground Cumin
• teaspoon ¹⁄₂ Paprika
• to taste Salt
• to taste Black Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the sweet potatoes, then pierce them several times with a fork.
3. Place the sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender.
4. In the meantime, prepare the filling. Heat 1 tablespoon of olive oil in a pan over medium heat.
5. Add the red onion and cook for 5 minutes, until softened.
6. Add the minced garlic, ground cumin, and paprika. Cook for another minute.
7. Add the chickpeas and cook for 5 minutes, stirring occasionally.
8. Remove from heat and stir in the baby spinach until wilted.
9. Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes.
10. Cut each sweet potato in half lengthwise and scoop out some of the flesh to create a cavity.
11. Mash the scooped-out sweet potato flesh and mix it with the chickpea and spinach mixture.
12. Season with salt and black pepper to taste.
13. Fill each sweet potato half with the filling mixture.
14. Return the stuffed sweet potatoes to the oven and bake for another 10-15 minutes.
15. While the sweet potatoes are baking, prepare the lemon tahini sauce. In a small bowl, whisk together the lemon juice, tahini, 1 tablespoon of olive oil, and salt.
16. Remove the stuffed sweet potatoes from the oven and let them rest for 5 minutes.
17. Serve the stuffed sweet potatoes topped with cherry tomatoes, chopped parsley, and drizzle with the lemon tahini sauce.
18. Enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 60g20%

Sugars 12g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.