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How To Make Mediteranian Stuffed Sweet Potatoes

Mediteranian Stuffed Sweet Potatoes 



INGREDIENTS

·         8 medium sized sweet potatoes, rinsed well

MARINATED CHICKPEAS

·         1 15 oz can chickpeas, drained and rinsed
·         1/2 red pepper, diced
·         3 tablespoons extra virgin olive oil
·         1 tablespoon fresh lemon juice
·         1 tablespoon lemon zest
·         1 clove | about 1/2 teaspoon garlic, crushed
·         1 tablespoon freshly chopped parsley
·         1 tablespoon fresh oregano
·         1/4 teaspoon sea salt

AVOCADO TAHINI SAUCE

·         1 medium sized ripe avocado
·         1/4 cup tahini
·         1/4 cup water
·         1 clove garlic, crushed
·         1 tablespoons fresh parsley
·         1 tablespoon fresh lemon juice

TOPPINGS

·         1/4 cup pepitas, hulled pumpkin seeds
·         crumbled up vegan feta or regular feta*, to keep it dairy free





INSTRUCTIONS

1.    Preheat the oven to 400°F/ 204°C.
2.    Use a fork to pierce a few holes in your sweet potatoes to allow air to escape. Place them on a baking sheet and bake for 45 minutes to an hour or until tender to the touch. The large your sweet potato the longer they will need to bake.
3.    While the sweet potatoes are in the oven begin working on the chickpeas. In a medium sized bowl combine the chickpeas and the remaining ingredients needed for marinating. Toss the chickpeas until they're all coated in the marinade then set aside for later.


AVOCADO TAHINI SAUCE

1.    To make the sauce, add all of the sauce ingredients to a blender and process until smooth. If you want a thinned consistency add another 1-2 tablespoons of water. Once smooth transfer the sauce to a small bowl and set aside until needed.

ASSEMBLY

2.    Once the sweet potatoes are tender to the touch remove them from the oven and set aside until cool enough to handle. When you're ready cut a slit down the middle of each potato and carefully spoon the chickpeas inside. Top with the avocado tahini and sprinkle the pepitas over the top along with the crumpled up feta. These are best served fresh, but you can keep them in the fridge for up to 2 days

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