Description
Chickpea Stuffed Sweet Potato with Maple Tahini Drizzle is a quick and easy fall meal to make for lunch or dinner. This vegan stuffed sweet potato recipe is loaded with ingredients that make it delicious and super healthy!
Ingredients
Scale
2 large sweet potatoes
1/2 cup dry quinoa
1 cup vegetable broth
1 cup cooked chickpeas
1 tbsp fresh parsley, chopped
1/2 cup dried cranberries
1/4 cup pecans, chopped
1 tsp dried basil
salt & pepper to taste
1 lemon, juiced & zest (reserve 2 tbsp lemon juice)
1/4 cup tahini
1 tbsp maple syrup
2 tbsp lemon juice
1/2 tsp salt
3 tbsp water
Instructions
- Preheat oven to 375°. Scrub sweet potatoes clean. Puncture each a few times with a fork.
- Bake sweet potatoes for 45 minutes, or until pierced easily with a fork.
- Cook quinoa in the vegetable broth while sweet potatoes are baking.
- When potatoes are done, halve each and scoop out insides, reserving enough for skins to hold up.
- Mash sweet potato in a bowl using a fork. Stir in chickpeas, parsley, cranberries, pecans, basil, salt & pepper, 1 teaspoon lemon juice, and lemon zest.
- Stuff mixture in sweet potato and bake at 325° for 10 minutes to heat up ingredients.
- Make maple tahini dressing by mixing maple syrup, tahini, lemon juice, lemon zest in a small measuring cup. Add water to thin consistency.
- When sweet potatoes are done, drizzle with dressing and serve.
Notes
Leftover Maple Tahini Dressing is great on roasted vegetables!
Keywords: vegan stuffed sweet potatoes, stuffed sweet potato recipe