Stuffed Potatoes (Print Version)
# Ingredients:
01 -
4 medium-sized sweet potatoes.
02 -
1 can (15 ounces) of chickpeas, drained and rinsed.
03 -
1/2 tablespoon of olive oil.
04 -
1/2 teaspoon of smoked paprika, cinnamon, coriander, and cumin.
05 -
A small pinch of sea salt or a little squeeze of lemon juice.
06 -
SAUCE WITH GARLIC AND HERBS:
07 -
1/4 cup of tahini or hummus.
08 -
Juice from half a lemon.
09 -
Around 3/4 to 1 teaspoon of dried dill.
10 -
3 garlic cloves, finely minced.
11 -
Almond milk or water to make it thinner.
12 -
Adjust with sea salt based on your taste preference.
13 -
OPTIONAL EXTRAS:
14 -
1/4 cup of cherry tomatoes, chopped into pieces.
15 -
1/4 cup of parsley, finely chopped.
16 -
3 tablespoons of red onion, diced finely.
17 -
2 tablespoons of lemon juice.
18 -
Chili garlic sauce for some extra heat.
# Instructions:
01 -
Set your oven to 400°F to heat up. Slice each potato in half lengthwise. Toss the chickpeas with some spices and olive oil to coat them.
02 -
Lay the potatoes face down and spread the chickpeas onto a baking tray. Cook everything for 25 minutes or until the potatoes feel soft.
03 -
Combine the tahini or hummus with lemon juice, minced garlic, and dill. Add a little liquid to thin it out until it’s easy to pour.
04 -
Toss the diced tomatoes, parsley, and onion together with the lemon juice, and let it sit to flavor.
05 -
Arrange the roasted potatoes on a plate. Top with the spiced chickpeas, the garlic herb sauce, and the tomato-parsley mixture. Add chili sauce if you’d like!
# Notes:
01 -
Swap hummus with tahini in the sauce if needed.
02 -
Cut larger potatoes into quarters to get them done faster.
03 -
This dish tastes best when fresh, right after cooking.