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Discover your new favorite fitness plate with this Roasted Sweet Potatoes recipe, filled with a creamy mixture of chickpeas, spinach, and tahini sauce. Garnished with toasted sesame seeds, this high-protein dish is a delicious fusion of Middle Eastern flavors. Perfect for a nutritious and satisfying meal, it's an ideal option for a post-workout dinner or a wholesome lunch that fuels your day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Middle East
Servings 4
Calories 350 kcal

Ingredients
  

  • 4 medium sweet potatoes
  • 1 can 15 oz chickpeas, drained and rinsed
  • 4 cups fresh spinach chopped
  • 2 tbsp olive oil
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2 garlic cloves minced
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • 2 tbsp toasted sesame seeds

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Wash the sweet potatoes and prick them several times with a fork. Place them on a baking sheet and roast for 45-50 minutes, or until tender.
  • While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute.
  • Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
  • In a large bowl, combine the chickpeas, tahini, lemon juice, cumin, and the remaining olive oil. Mash the mixture until slightly creamy but still chunky. Stir in the wilted spinach. Season with salt and pepper to taste.
  • Once the sweet potatoes are done, let them cool slightly, then slice them open lengthwise and gently mash the insides with a fork.
  • Spoon the chickpea and spinach mixture into each sweet potato.
  • Garnish with toasted sesame seeds before serving.

Notes

Enjoy this wholesome and satisfying Chickpea and Spinach Stuffed Sweet Potatoes dish that brings a taste of the Middle East to your table!
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