Wednesday, December 17, 2014

Creamy Spiced Chickpea and Spinach Stuffed Sweet Potatoes

We've been trying to eat extra healthy as of late since we are back from Hawaii and can't keep living on our eat-every-hour-stuff-our-faces-at-the-buffet diet. After flipping through Seriously Delish for the thousandth time, I decided to make my twist on these baked sweet potatoes filled with hearty chickpeas and greens. I took a tip from my instagram/virtual friend @whatallisonate and made a creamy tahini sauce to go on top. This is a perfect entree for meatless Monday, or use smaller sweet potatoes and make these for a side dish! I don't think we can get much healthier than this before we stuff our faces with Christmas cookies next week!

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

Preheat oven to 400 degrees and pierce the sweet potatoes all over with a fork. Bake in the oven until soft, about 50 minutes to an hour. Flip them over half-way through the cooking time.

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.

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