Chickpea and Kale Stuffed Sweet Potatoes

I made up this recipe after seeing an instagram post about stuffed sweet potatoes. I am pretty proud of it :) Two friends that I shared these with said they were some of the best things I've ever made! On top of being delicious, they are super healthy. #winning all around. With the leftover insides of the sweet potatoes, I made sweet potato biscuits! Yum.

Ingredients

~ 3 sweet potatoes

~ 1 can of garbanzo beans, rinsed and drained

~ olive oil

~ salt

~ cayenne

~ cumin

~ turmeric

~ garlic powder

~ kale

~ 1 clove garlic, minced

~ 1 lemon

~ quinoa

~ tahini

Directions

1. Drain, rinse and dry garbanzo beans. Coat with olive oil and spices (use discretion and personal preference with spice quantities), and put in 400 degree oven for 25 minutes.

2. While chickpeas are baking, poke sweet potatoes with a fork and put in a microwave-safe bowl (with ~2 tbs water in it), turning halfway for a total of 7 mins.

3. Mince a clove of garlic and sauté with a little olive oil until fragrant. Add two/three large handfuls of kale, the juice of half of a lemon, and a little salt. Sauté until slightly wilted, but still with a little crunch.

4. Cook quinoa according to package directions.

5. Mix two heaping spoonfuls on tahini with the juice of half a lemon, a little salt, a little garlic powder, and then add a little hot water at a time until you reach your desired consistency.

6. Halve sweet potatoes and scoop out insides, leaving a little bit around the edges.

7. Put a layer of quinoa.

8. Add sautéed kale.

9. Add roasted chickpeas.

10. Add red pepper flakes.

11. Drizzle tahini.

Serve warm and enjoy!

pc credits: Anthony Sartori

#sweetpotato #kale #chickpeas #garbanzobeans #tahini #quinoa #vegetarian #vegan