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Greek Stuffed Sweet Potatoes with Crispy Chickpeas

Yields4 Servings

Ingredients
 4 sweet potatoes, washed and poked with a fork
 1 English cucumber, chopped
 1 pint cherry tomatoes, sliced in halves or fourths (depending on size)
 ½ small red onion, minced
  cup sun-dried tomatoes, chopped
  cup kalamata olives, pitted and sliced
 ¼ cup mint, chopped
 juice of 1 lemon
 salt and pepper to taste
Crispy Chickpeas
 1 can chickpeas, drained, rinsed and any loose skins removed
 1 tbsp avocado oil
 spices of choice (I used lemon pepper and paprika)
Lemon Herb Tahini
 ½ cup tahini
 ¼ cup extra virgin olive oil
 ½ cup fresh basil
 ½ cup fresh parsley
 ½ cup warm water
 1-2 garlic cloves
 juice of 1 lemon
 salt and pepper to taste
Directions
1

Preheat oven to 400 degrees. Place sweet potatoes on an aluminum foil or parchment-lined baking sheet.

2

Bake for 45-50 minutes, until potatoes are fork-tender.

3

For the crispy chickpeas, line a baking sheet with parchment paper. Add chickpeas, avocado oil and salt to a baking sheet, and mix to coat completely. Bake at 400 degrees for 20-30 minutes, until golden and crisp.

Remove from the oven and toss with spices of choice while chickpeas are still warm.

4

Meanwhile, make the veggie filling. Add cut cucumber, tomatoes, red onion, sun-dried tomatoes, olives, mint, lemon juice, salt and pepper to a bowl. Mix to combine.

5

To make the Lemon Herb Tahini, add all ingredients to a high speed blender or food processor. Blend until well-combined and creamy. Adjust seasonings to taste.

*dressing will make extra - store in an air-tight container in the fridge, and thin with additional warm water & lemon juice if needed (dressing will thicken as it cools in the fridge)*

6

When sweet potatoes are finished, mash slightly with a fork, top with vegetable filling, crispy chickpeas and tahini dressing.

Enjoy!

Nutrition Facts

Servings 4