| Prep Time | 20 minutes |
| Cook Time | 1 hour 45 minutes |
| Servings |
servings
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Ingredients
Stuffed Double Baked Sweet Potatoes
- 4 medium sweet potatoes (roughly the same shape and size for even baking)
- 1 (15 oz) can chickpeas (drained, rinsed, and peeled)
- 1 tbsp olive oil
- 1 tbsp ras el hanout
- 1 cup cooked French lentils
- 1 cup baby spinach (chopped)
- 1 tbsp tahini
- 1 1/2 tsp ras el hanout
- sea salt (to taste)
- fresh cracked pepper (to taste)
Tahini Dressing
- 1/4 cup tahini
- 1 1/2 tbsp fresh lime juice
- 1 tsp garlic powder
- sea salt (to taste)
Ingredients
Stuffed Double Baked Sweet Potatoes
Tahini Dressing
|
|
Instructions
- Heat oven to 400 degrees.
- Line a baking sheet with parchment or foil, then clean, and prick each sweet potato several times with a fork. Bake for 45-60 minutes, or until tender when pierced with a fork. Remove from oven and allow to cool until safe to touch.
- While the potatoes are roasting, toss the chickpeas in a lidded container with the olive oil and 1 tbsp. ras el hanout. Shake gently to coat and set aside to marinate.
- Once potatoes are cool, carefully cut each potato in half. Gently scoop out the insides of each potato, trying not to rip the skins, and place in a large bowl.
- Add the lentils, spinach, 1 tbsp. tahini, and 1 1/2 tsp. ras el hanout to the bowl and gently stir and mash everything together. Season with salt and pepper, then scoop back into each potato half.
- Divide the chickpeas between all the potato halves, then place back into the oven and bake for an additional 45 minutes.
- While the potatoes are baking for the second time, add the tahini, lime juice, garlic powder, and sea salt to a small container and whisk to combine. Adjust seasoning if needed and set aside.
- When the potatoes are done, remove from oven, allow to sit for a few minutes, then drizzle each with the tahini sauce and serve immediately.
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