Ingredients
- 2 large sweet potatoes 🥔
- 1 tbsp olive oil 🫒
- 1 can chickpeas (15 oz), drained and rinsed 🧆
- 3 cups fresh spinach (or kale) 🌿
- 2 cloves garlic, minced 🧄
- 1/2 small red onion, diced 🧅
- 1/2 tsp cumin 🌿
- 1/2 tsp smoked paprika 🌶️
- Salt and pepper to taste 🧂
Creamy Sauce (Optional but Amazing!):
- 1/4 cup tahini or hummus 🥄
- 1 tbsp lemon juice 🍋
- 1 tsp Dijon mustard 🌿
- 1-2 tbsp water to thin 💧
- Pinch of salt and pepper 🧂
Instructions
1. Bake the Sweet Potatoes
Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place on a baking tray, and roast for 40-45 minutes, until fork-tender.
2. Cook the FillingIn a skillet, heat olive oil over medium heat. Sauté red onion and garlic until fragrant, 2-3 minutes. Add chickpeas, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring frequently. Add spinach and cook until wilted.
3. Mix the SauceWhisk tahini (or hummus), lemon juice, mustard, water, salt, and pepper until smooth and pourable.
4. Assemble the MagicSlice roasted sweet potatoes in half. Fluff the insides slightly with a fork. Top with chickpea-spinach mixture, drizzle with sauce, and garnish with fresh herbs or extra onions if desired.
Notes
Delicious Add-Ons & Variations 🧑🍳🎉
- Avocado Slices or Guac 🥑
- Spicy Sriracha or Hot Sauce 🌶️
- Crumbled Feta or Vegan Cheese 🧀
- Fresh Cilantro or Parsley 🌿
- Toasted Nuts or Seeds 🌰