One of many different variations you can do on a loaded sweet potato. This one is a little more Middle Eastern, but you can put whatever flair on it that you like!
Today, we are making a loaded sweet potato. This dish can be made a variety of ways, with the basic steps being the same.
Today, our filling is going to include chickpeas, spinach, and a bunch of spices.
We are then going to top it off with this delicious tahini-mustard-coconut nectar sauce and some broccoli sprouts.
You can check out the Youtube video below!
Cook and Prep Time: 60 minutes
Serves: 4
You Need
- 4 Large Sweet Potatoes
- 1 head Garlic, minced
- 1 Red Onion, diced
- ½ cup Alfalfa Sprouts, for Garnish
- 1 large can Chickpeas, rinsed and drained
- 4 cups Spinach, chopped
- Salt, to taste
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 1 tbsp. Curry Powder
- Olive Oil
- Salt, to taste
- Black Pepper, to taste
For the Dressing
- 2-3 tbsp. Tahini
- 1 Lemon, juiced
- ½ tbsp. Honey
- 1 tbsp. Dijon Mustard
- Salt, to taste
- Water (if needed)
DIRECTIONS
- Preheat oven to 400˚F. Line 1 baking tray. Rinse and chop the produce accordingly.
- With a fork, poke holes in the sweet potatoes all over the skin. Place the potatoes on the baking tray. Coat the skin of each of the potatoes with olive oil, and sprinkle with a pinch of salt. Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a fork.
- Make the filling. Set a pan to medium heat, and add 1 tbsp. olive oil. Once hot, add garlic and red onion. Cook until onion is translucent, stirring occasionally, 4-5 minutes.
- Add chickpeas to your pan. Season with salt and pepper. Cook for additional 4-5 minutes. Add curry powder, garlic powder, and onion powder, and toss to combine.
- Add the spinach to the pan with chickpeas. Add it in bunches until all spinach has wilted, 2-3 minutes. Season with salt and pepper if needed. Then, set aside until Step 7.
- Make the dressing. Combine all ingredients in a bowl, and set aside for serving.
- Cut a potato down the middle. Add about 1 cup of filling to the potato. Garnish with alfalfa sprouts and tahini honey mustard. Enjoy!