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Greek Stuffed Sweet Potatoes with Crispy Chickpeas

Yields4 Servings

 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

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


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


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.


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.


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)*


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


Nutrition Facts

Servings 4