Mediterranean Stuffed Sweet Potatoes with Chickpeas & Avocado Tahini

Mediterranean stuffed sweet potatoes with marinated chickpeas and topped with an avocado tahini sauce – grain free & vegan

This made my mouth so happy I can’t even tell you how much.

You know you’ve landed on something good when you’re sad the left overs are gone. Left overs!

I had these stuffed sweet potatoes for four days in a row and on the last one I was genuinely bummed they were all gone. That is until I remembered how easy these are to make. The avocado tahini sauce is the most work and all you have to do there is toss a few ingredients in a blender and hit go. Easy.

I’m probably going to be eating these for lunch every day until next year and I’m not mad about it.

One thing is for sure – I’ve been grateful to have a few of these ready made in the fridge these past few days.

The first half of my morning every day since Thursday has been spent on the phone with American Airlines trying to get tickets and disability seating sorted out for Mike and I next month. By the time I get off the phone with their call centers I feel like my brain is broken. So far I’ve talked to at least 6 different people, have spent who knows how long on hold and I’m still no closer to getting things sorted. Ho hum. Onwards and upwards I suppose.

We’ve got stuffed sweet potatoes to discuss now

Mediterranean Stuffed Sweet Potatoes

As I mentioned earlier – these sweet potatoes are super easy to make. As far as the sweet potato part goes – just pop them in the oven for about 45-60 minutes until they’re soft and tender. The larger your sweet potato is the longer you’ll need to bake it.

While the potatoes are baking away in the oven you can prep the rest of your ingredients. Start with your chickpeas first so they have more time to marinate. Literally all you have to do is chop up your herbs and garlic and mix it in with the chickpeas. Then set them aside and let the flavors do all the work. Marinated chickpeas are really great to have on hand anyways for sides and salads. You’ll love them!

As for the avocado sauce – I based this off of one of the avocado tahini I shared on here way back when I first started blogging. I make it all the time and put in on everything. Just throw everything in the blender and process until smooth. If you want a thinner consistency just add another tablespoon or so of water until you get what you want.

At least I’ve got these to make my mouth happy whilst my brain is breaking on hold.

I hope you enjoy these as much as I do! If you try it let me know what you think in the comments!

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Mediterranean stuffed sweet potatoes with marinated chickpeas and topped with an avocado tahini sauce - grain free & vegan

10 minPrep Time

40 minCook Time

50 minTotal Time

Ingredients

• 4 medium sized sweet potatoes, rinsed well
• Marinated Chickpeas
• 1 15 oz can chickpeas, drained and rinsed
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 clove garlic, crushed
• 1 tablespoon freshly chopped parsley
• 1 tablespoon fresh oregano
• 1/4 teaspoon sea salt
• Avocado Tahini Sauce
• 1 medium sized ripe avocado
• 1/4 cup tahini
• 1/4 cup water
• 1 clove garlic, crushed
• 1 tablespoons fresh parsley
• 1 tablespoon fresh lemon juice
• Toppings
• 1/4 cup pepitas (hulled pumpkin seeds)
• crumbled up vegan feta (to keep it dairy free) or regular feta*

Instructions

1. Preheat the oven to 400°F/ 204°C.
2. Use a fork to pierce a few holes in your sweet potatoes to allow air to escape. Place them on a baking sheet and bake for 45 minutes to an hour or until tender to the touch. The large your sweet potato the longer they will need to bake.
3. While the sweet potatoes are in the oven begin working on the chickpeas. In a medium sized bowl combine the chickpeas and the remaining ingredients needed for marinating. Toss the chickpeas until they're all coated in the marinade then set aside for later. Avocado Tahini Sauce
4. To make the sauce, add all of the sauce ingredients to a blender and process until smooth. If you want a thinned consistency add another 1-2 tablespoons of water. Once smooth transfer the sauce to a small bowl and set aside until needed. Assembly
5. Once the sweet potatoes are tender to the touch remove them from the oven and set aside until cool enough to handle. When you're ready cut a slit down the middle of each potato and carefully spoon the chickpeas inside. Top with the avocado tahini and sprinkle the pepitas over the top along with the crumpled up feta. These are best served fresh, but you can keep them in the fridge for up to 2 days

Notes

I've been making feta from this salad on The First Mess . The salad is great too, but the feta is really fantastic and one of the easier vegan cheese recipes I've found.

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