Prep time:
10 minutes
|
Cook time:
70 minutes
|
Total time:
80 minutes
Chickpea Stuffed Sweet Potatoes are protein-packed, gluten- and dairy-free. And is a great lunch to make ahead.
Ingredients
- 4 large sweet potatoes
- 1 15 oz can chickpeas
- 1 tbl olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp cumin
- 1 handful of arugula
- 1 garlic clove, minced
- 2 tbl tahini sauce
- Bubbies Sauerkraut to Garnish
Directions
- Preheat oven to 375 degrees.
- Prick sweet potatoes with a fork and bake for 45 -50 minutes or until tender.
- Drain chickpeas, rinse with water, and pat dry.
- In a small bowl, toss with olive oil, salt, black pepper and cumin.
- Evenly spread chickpeas on a sheet pan and bake for 25-30 minute until browned and crispy.
- Once potatoes are cooled, slice in half and stuff with chickpeas and layered with tahini sauce, Bubbies sauerkraut and arugula.
- Enjoy!
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