Mediterranean Stuffed Sweet Potatoes with Chickpeas & Avocado Tahini

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, medium sized ripe
  • 1 15 oz can Chickpeas
  • 2 clove Garlic
  • 1 tbsp Lemon, zest
  • 1 tbsp Oregano, fresh
  • 1 tbsp Parsley
  • 1 tbsp Parsley, fresh
  • 4 Sweet potatoes, medium sized

• Condiments

  • 2 tbsp Lemon juice, fresh
  • 1/4 cup Tahini

• Baking & Spices

  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/4 cup Pepitas

• Dairy

  • 1 Up vegan feta

• Liquids

  • 1/4 cup Water

Found on asaucykitchen.com

Description

Ingredients

• 4 medium sized sweet potatoes, rinsed well
• 1 15 oz can chickpeas, drained and rinsed
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 clove garlic, crushed
• 1 tablespoon freshly chopped parsley
• 1 tablespoon fresh oregano
• 1/4 teaspoon sea salt
• 1 medium sized ripe avocado
• 1/4 cup tahini
• 1/4 cup water
• 1 clove garlic, crushed
• 1 tablespoons fresh parsley
• 1 tablespoon fresh lemon juice
• 1/4 cup pepitas (hulled pumpkin seeds)
• crumbled up vegan feta (to keep it dairy free) or regular feta*

Directions

• Preheat the oven to 400°F/ 204°C.
• Use a fork to pierce a few holes in your sweet potatoes to allow air to escape. Place them on a baking sheet and bake for 45 minutes to an hour or until tender to the touch. The large your sweet potato the longer they will need to bake.
• While the sweet potatoes are in the oven begin working on the chickpeas. In a medium sized bowl combine the chickpeas and the remaining ingredients needed for marinating. Toss the chickpeas until theyre all coated in the marinade then set aside for later.
• To make the sauce, add all of the sauce ingredients to a blender and process until smooth. If you want a thinned consistency add another 1-2 tablespoons of water. Once smooth transfer the sauce to a small bowl and set aside until needed.
• Once the sweet potatoes are tender to the touch remove them from the oven and set aside until cool enough to handle. When youre ready cut a slit down the middle of each potato and carefully spoon the chickpeas inside. Top with the avocado tahini and sprinkle the pepitas over the top along with the crumpled up feta. These are best served fresh, but you can keep them in the fridge for up to 2 days