Vegan Stuffed Sweet Potatoes
Gluten-free
stuffed sweet potatoes! Roasted sweet potatoes in layers of spicy chickpeas,
tahini sauce with garlic and fresh herbs.
Ingredients
- 2 cups spinach
- 1 cup cooked quinoa
- 1/2 teaspoon dried dill
- 1/2 cup canned chickpeas
- 1/2 teaspoon dried thyme
- 1 tablespoon olive oil
- Salt & pepper to taste
- 1/4 cup sun-dried tomatoes (chopped)
- 1/2 teaspoon garlic powder
- 2 medium sweet potatoes
- 2 tablespoons kalamata olives (chopped)
to garnish
- 1 teaspoon lemon juice
- chives
- red pepper flakes
- 1 tablespoon tahini
- Pinch of salt and pepper
- 1 - 2 tablespoons water to thin
Instructions
First, preheat
the oven to 400ºF. Prick the sweet potatoes with a fork and place them in an
ovenproof dish. Bake in the oven until tender, and the knife slides easily into
the flesh, about 35 to 45 minutes depending on the size.
Then, meanwhile,
prepare the quinoa mixture by heating the oil in a frying pan over medium heat.
Add the rest of the ingredients (spinach to salt and pepper) and sauté until
hot. Keep warm until the sweet potatoes are cooked.
When the
sweet potatoes are tender, take them out of the oven and let them cool for a
few minutes. Once cooled, transfer them to a plate, open them with a sharp
knife and put the quinoa in the center.
Whisk
together the tahini, lemon, salt, pepper and water, then pour over the sweet
potatoes. Garnish with fresh chives and red pepper flakes. Happy Cooking Time.
