Stuffed Sweet Potatoes With Tahini Dressing

These sweet potatoes and creamy tahini sauce make the perfect weeknight dinner - and leftovers are great for lunch!

This recipe is adapted from "MINIMALIST BAKER’S EVERYDAY COOKING."

I got this cookbook a few years ago and it still remains one of my go-to's for easy recipes. If you’ve ever thought that plant-based cooking is a little too time-consuming at times, her book and website will make you change your mind. Like her blog, the cookbook features wholesome and simple recipes that are also quick to prepare.

Savoury, Sweet, Fresh, Warm, Comforting, Healthy, Filling & Simple

Sometimes, it's hard to find dishes that will please even the biggest meat eaters out there; but this one seems to be quite popular in my family. There are often complaints about vegetarian dishes not being filling enough, which is simply not the case here.

These stuffed sweet potatoes will also leave you feeling stuffed - but not in a bad way at all.

They're also great for busy weeks - just add all the toppings and pop them in the fridge. I like to re-heat mine, but they're great cold as well.

The concept is simple:

Baked sweet potatoes Seasoned, roasted chickpeas Creamy tahini sauce

I love this because not only is it delicious, fresh, and healthy, but it's naturally vegan and gluten free.

STUFFED SWEET POTATOES WITH TAHINI DRESSING

Serves 4

INGREDIENTS

1. 4 medium sweet potatoes, cut in half lengthwise

For the Chickpeas:

1. 2 teaspoons coconut oil

2. 2 cups cooked chickpeas (1 15-ounce can, drained)

3. 1 teaspoon garlic powder

4. 1 teaspoon ground cumin

5. ½ teaspoon finely grated fresh ginger

6. ¼ teaspoon ground coriander

7. 1 tablespoon honey

8. 1 tablespoon gluten-free soy sauce

9. ½ teaspoon hot sauce

For the Tahnini Sauce:

1. 1 tsp finely grated fresh ginger

2. ¼ cup tahini

3. 1 lime, juiced (about 2 tbsp)

4. 1-2 tablespoons gluten-free soy sauce

5. 2-3 tablespoons honey

6. ½ teaspoon hot sauce

7. hot water to thin (about 2-3 tbsp)

To Garnish:

1. 2 green onions, sliced

2. Toasted sesame seeds

3. Extra hot sauce

4. Lime wedges

INSTRUCTIONS

1. Preheat oven to 425º F. Line a baking sheet with parchment paper. Set the sweet potatoes, cut side down. Bake until they are tender all the way through and there's sugary juices around the bottom (about 25 minutes).

2. Meanwhile, heat the oil in a skillet over medium heat. In a medium bowl, toss the chickpeas with the garlic powder, cumin, ginger, coriander, honey, soy sauce, and hot sauce.

3. Add the chickpeas to the skillet. Sauté chickpeas until visibly browned and lightly dried. The spices should form a golden “crust” on the outside of the chickpeas (about 5 minutes). Stir occasionally to prevent burning.

4. In a small bowl, mix together the ginger, tahini, lime juice, soy sauce, honey, and hot sauce util well combined.

5. Add just enough hot water to get the sauce to pourable consistency. Whisk thoroughly and set aside.

6. Place baked sweet potatoes on plates. Top with tahini sauce, the cooked chickpeas, green onions, sesame seeds, and extra hot sauce. Serve lime wedges on the side.

7. Enjoy immediately.

NOTES

This keeps in the fridge for a few days so it's a great option for meal prep.

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