Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle

As soon as I saw this recipe, I knew I had to make it. It combines some of my favorite things (roasted chickpeas and sweet potatos) and it just looked so tasty. And I was right!!

Author: Gena Hamshaw

Recipe Type: Main Dish, Entree

Cuisine: Vegan, Gluten Free, Soy Free, Tree Nut Free

Prep Time: 15 Mins

Cook Time: 50 Mins

Total Time: 1 Hour 5 Mins

Serves: 4-6 Servings

Ingredients

For the Tandoori chickpeas:

3 cups cooked chickpeas
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon turmeric
½ teaspoon sweet paprika
¼ teaspoon smoked paprika
Dash cayenne
½ teaspoon coarse salt
1 tablespoon vegetable oil

For the potatoes:

4 medium sized sweet potatoes (try to find ones that are the same size and shape for even cooking time)
1 tablespoon almond or cashew butter (or tahini)
¼ cup unsweetened soy or almond milk
½ teaspoon cumin
½ teaspoon ginger powder
¼ teaspoon salt
Crushed red pepper
2 cups washed and chopped leafy greens
Optional: chopped cilantro, for serving

For the tahini lime drizzle:

⅓ cup tahini
¼ cup water
2 tablespoons lime juice
½ teaspoon salt
1 small, crushed garlic cove
1 teaspoon agave or maple syrup

Instructions

Preheat the oven to 375F. Clean and prick the sweet potatoes a few times with a fork, and line two baking sheets with parchment or foil. Place the potatoes on one sheet. Toss all of the tandoori chickpea ingredients together in a mixing bowl and place them on the other sheet. Transfer both sheets to the oven. Roast the chickpeas for about 30-35 minutes, stirring halfway through. Roast the sweet potatoes for 40-45 minutes, or until tender when pricked with a fork. Allow both sheets to cool.
While the ingredients roast, whisk together all of the ingredients for the tahini lime drizzle. Then, bring a small pot of water to boil and gently boil or steam, then drain, the leafy greens.
When the potatoes have cooled a bit, cut them in half and very gently scoop out the flesh (careful not to pierce the skins when you do this). Transfer all of the flesh to a mixing bowl and mash roughly with the nut butter, plant milk, cumin, ginger, salt, and red pepper. Fold in the steamed leafy greens.
Transfer the potato skins to a serving platter. Scoop the mashed potato mixture back into the skins. Top them all evenly with the roasted chickpeas. Drizzle the whole dish generously with the tahini and then sprinkle it with chopped cilantro, if desired. Serve.