Vegan Stuffed Sweet Potatoes with Crispy Chickpeas
Ingredients
The sweet potatoes
The crispy chickpeas
-
2
teaspoons
coconut oil
-
2
cups
cooked chickpeas
-
1
teaspoon
garlic powder
-
1
teaspoon
ground cumin
-
½
teaspoon
finely grated fresh ginger
-
¼
teaspoon
ground coriander
-
1
tablespoon
pure maple syrup
-
1
tablespoon
gluten-free tamari soy sauce
-
½
teaspoon
chili garlic sauce
The ginger tahini sauce
-
1
teaspoon
finely grated fresh ginger
-
¼
cup
tahini
-
1
lime
juiced
-
1-2
tablespoons
gluten-free tamari soy sauce
-
2-3
tablespoons
pure maple syrup
-
½
teaspoon
chili garlic sauce
-
2-3
tablespoons
hot water
To garnish
-
2
green onions
sliced
-
¼
cup
chopped cilantro
-
to taste
sesame seeds
-
to taste
extra chili garlic sauce
-
to taste
lime wedges
Instructions
- Preheat the oven to 400°F and prepare a baking dish with parchment paper.
- Place the sweet potatoes cut side down on the parchment and bake for about 25 minutes until tender.
- While the sweet potatoes are baking, heat coconut oil in a skillet over medium heat.
- Toss the chickpeas with garlic powder, cumin, ginger, coriander, maple syrup, tamari, and hot sauce, then add to the skillet.
- Sauté the chickpeas until browned and crispy, about 5 minutes.
- In a bowl, whisk together the tahini sauce ingredients until smooth, adding hot water to reach a pourable consistency.
- Once the sweet potatoes are done, place them on plates and top with tahini sauce, crispy chickpeas, green onions, cilantro, sesame seeds, and extra hot sauce.
- Serve with lime wedges and enjoy immediately.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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