Cooked - Loaded Sweet Potatoes

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Loaded Sweet Potatoes

4.0

4 medium sweet potatoes

400 g canned chickpeas

2 tsp ground cumin (or sumac/ paprika (or spice of choice))

3 cups baby spinach

2 bunches broccolini (or asparagus )

⅓ cup Ocean Spray Craisins

⅓ cup walnuts (or pecans, chopped)

Extra virgin olive oil

Sea salt

2 tbsp tahini

1 lemon (juiced)

1 clove garlic (crushed (optional))

2 tbsp water ((or more as needed))

Pinch sea salt

Fresh parsley (or fresh chives, chopped)

Pre-heat oven to 170°C.
Cut washed sweet potatoes in half lengthways. Brush generously with extra virgin olive oil.
Place face down onto a lined baking tray. Bake in oven for 35-40 minutes or until tender and caramelised when you turn over. If larger sweet potatoes they may need longer.
Rinse and drain chickpeas. Dry off as much excess liquid as you can (spreading out on paper towel or using a salad spinner).
Spread chickpeas onto a lined baking tray and drizzle generous with extra virgin olive oil and season with chosen spices and sea salt. Toss around and bake in oven for 15-20 minutes until golden.
Meanwhile steam or blanch broccolini. Sauté spinach. Set aside.
Prepare dressing by whisking together ingredients. Set aside. Add additional water to achieve desired consistency.
Turn sweet potatoes flesh side up and season with sea salt. Use a fork to slightly indent for filling. Top with sautéed baby spinach and broccolini. Add chickpeas, Craisins and nuts.
Drizzle with tahini dressing. Finish with fresh herbs.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 47 weeks ago

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