Ingredients
4 medium sweet potatoes (about 800g)
2 tbsp olive oil
1 tsp salt
1 chickpeas can (~15 oz / 425g , drained and rinsed)
1 tbsp olive oil
½ tsp salt
½ tsp paprika (optional)
¼ tsp garlic powder (optional)
¼ cup tahini (60ml)
2 tbsp lemon juice (30ml)
½ tsp salt
¼ tsp black pepper
2 - 4 tbsp water
2 cups baby spinach (~60g)
½ cup olives (~75g, sliced)
½ cup sun dried tomatoes (85g, chopped)
Fresh herbs (parsley or cilantro)
Drizzle of extra tahini sauce
Red pepper flakes for heat
Directions
Step 1
Preheat the Oven: Set your oven to 400°F (200°C).
Step 2
Prepare and Roast the Sweet Potatoes: Wash and scrub the sweet potatoes thoroughly, then pat them dry. Place them on a baking sheet lined with parchment paper or aluminum foil. Drizzle with olive oil and sprinkle with salt, ensuring the skins are evenly coated. Roast for 45 minutes to 1 hour until tender when pierced with a fork.
Step 3
Roast the Chickpeas: Twenty minutes before the sweet potatoes are done, toss the drained chickpeas with olive oil, salt, paprika, and garlic powder (if using). Spread them on the same baking sheet as the sweet potatoes in a single layer. Return the tray to the oven and roast until the chickpeas are crispy and golden.
Step 4
Prepare the Tahini Sauce: While the sweet potatoes and chickpeas are roasting, whisk together tahini, lemon juice, salt, and black pepper in a bowl. Gradually add water, one tablespoon at a time, until the sauce reaches a smooth and pourable consistency.
Step 5
Assemble the Loaded Sweet Potatoes: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice open each sweet potato lengthwise, mash the insides with a fork to create a pocket, and fill them with the roasted chickpeas, baby spinach, olives, sun-dried tomatoes, and a generous drizzle of tahini sauce. Garnish with fresh herbs and a sprinkle of red pepper flakes for an extra kick, then serve warm.
