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Stuffed sweet potatoes

France Brunel

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Anything with tahini is delicious but if you add chickpeas, sweet potatoes, lime and parsley to the mix... then you're in for a real treat 😋 ⁣Suited to all Mind & Body Types, this Stuffed Sweet Potato recipe is rich in ample fiber, complex carbohydrates and beta-carotene that fulfill the body’s seasonal needs and satisfy appetite for long stretches of time.⁣ Unlike common comfort foods like dairy products, potatoes or pasta, sweet potatoes feel light on the stomach, while still being nourishing. Eat this as an entrée or side. Bon appétit! ⁣

AIR: Yes I FIRE: Yes I EARTH: Yes

AIR + FIRE: Yes I FIRE + EARTH: Yes I AIR + EARTH: Yes I AIR + FIRE + EARTH: Yes

Serves 4  l  Difficulty: easy  l  Prep time: 15min  l  Total time: 45min

Ingredients 

  • 4 sweet potatoes, cut in half lengthwise

  • 2 tablespoons coconut oil

  • 2 cups chickpeas (roughly one 15-ounce can, drained) 

  • 1 teaspoon ground cumin

  • 1/2 teaspoon finely grated fresh ginger (1/4 teaspoon of ground ginger)

  • 1/4 teaspoon ground coriander

  • 1 tablespoon pure maple syrup

  • 1 tablespoon soy sauce

For tahini sauce

  • 3 tablespoons tahini

  • 1/4 teaspoon of ground ginger

  • 1 lime, juiced

  • 2 tablespoons extra virgin olive oil

  • 1/3 cup water

Toppings

  • 1/4 cup chopped cilantro (or other leafy herb)

  • Sesame seeds

  • Lime wedges

Steps 

  1. Preheat the oven to 400F. Line a baking dish with parchment paper. Set the sweet potatoes, flesh side down, onto the parchment. Bake sweet potatoes until they are tender all the way through, about 40 minutes (it can take less time depending on your oven).

  2. While sweet potatoes bake, heat the coconut oil in skillet over medium heat. In a medium bowl, toss the chickpeas with the cumin, ginger, coriander, maple syrup and soy sauce.

  3. Transfer 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. This should take about 5 minutes with intermittent stirring.

  4. Using the same bowl that you tossed the chickpeas in, quickly whisk the tahini sauce by mixing together all ingredients until it gets to pourable consistency. Add more water if needed. Whisk thoroughly and set aside.

  5. Place baked sweet potatoes on plates or a platter. Scoop a bit of sweet potato out of each half. Top the sweet potato halves with tahini sauce, the cooked chickpeas, green onions, cilantro/herbs, sesame seeds. Serve lime wedges on the side. 

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