Creamy Spiced Chickpea and Spinach Stuffed Sweet Potatoes
- 2 large sweet potatoes
- 1 tbsp. coconut oil
- 1 14.5-oz. can chickpeas
- 1/4 tsp. nutmeg
- pinch cayenne pepper
- 5 oz. fresh baby spinach
- 1/3 cup coconut milk
- 1 tbsp. tahini
- 1/2 tsp. sriracha hot sauce
- salt and pepper to taste
Once the sweet potatoes have cooked, set them aside to cool slightly while you make the filling.
Heat the coconut oil over medium high heat in a large pan. Add in the chickpeas and season them with the cayenne and nutmeg. Cook for 5 minutes, stirring often, then add in the spinach. Continue to stir often, allowing the spinach to wilt, another 5-8 minutes.Set aside.
In a small sauce pan, heat the coconut milk, tahini, sriracha, salt, and pepper together. Whisk until combined.
To serve, split the sweet potatoes open, then fill with the chickpea spinach mixture and drizzle with the tahini sauce.