Turmeric Chickpea-Stuffed Sweet Potatoes
Stuffed sweet potatoes are a very cozy thing for these last cold days (spring, we’re seriously ready for you!) Turmeric-spiced chickpeas are tucked into baked sweet tater “boats” and topped with a luxuriously creamy tahini sauce – perfect for a simple lunch or dinner, and all of the components can be made ahead of time! Tahini can be purchased in bulk from our bulk section and the sweet potatoes are local! Yes, even at this time of year.
Photo and recipe courtesy of Emma Kula.
2 large local organic sweet potatoes
1 c. cooked chickpeas
1 tbsp. Avocado oil
1 tsp. Turmeric powder, divided
½ tsp. Salt, divided
Pinch of chili flakes
¼ c. tahini
½ lemon, juiced
½ tsp. Maple syrup
For topping: sprouts or finely chopped greens, pumpkin seeds, sea salt
Preheat the oven to 400 degrees and pierce your sweet potatoes 6-8 times all over with a fork. When the oven is ready, place your potatoes on a baking sheet and bake for 45-60 mins, turning halfway through, until they are soft and a fork is easily inserted into them. Slice each potato down the middle and set aside to cool.
Heat a skillet over medium heat and add your oil. Add the chickpeas and half of your turmeric + salt and let everything saute for 6-8 minutes, or until the chickpeas are slightly browned and warmed through. Remove from heat and set aside.
Prepare your sauce by whisking the tahini, remaining turmeric + salt, and maple syrup in a small jar/bowl. Add a bit of water as necessary to make it thin enough to drizzle.
When ready to assemble, scoop out the centre of your sweet potatoes to create little “boats” (set this sweet potato flesh aside to add to sweet or savoury bowls!) Divide the chickpeas evenly among the potato boats and drizzle with the sauce, then top with greens, seeds, nuts or whatever else you desire!