Spiced Chickpea and Cauliflower Stuffed Sweet Potato with Tahini and Herb Salad

SWEET POTATO INGREDIENTS

2 sweet potatoes, halved

olive oil

1 can chickpeas, drained, rinsed, and patted dry 

1 small head of cauliflower, cut into very small florets 

1.5 teaspoons cumin 

1 teaspoon garlic powder

1/2 teaspoon smoked paprika 

1/2 teaspoon turmeric 

1/2 teaspoon salt 

Black pepper 

pinch of cayenne 

lemon


SWEET POTATO METHOD

  1. Preheat oven to 400 degrees F. 

  2. Line a baking sheet with parchment paper and place sweet potatoes on baking sheet.

  3. Brush olive oil on sweet potatoes and season with salt and pepper.

  4. Arrange sweet potatoes cut-side down and roast in the oven until tender, about 30-40 minutes.

  5. On a sheet pan, combine chickpeas, cauliflower, 1-1.5 tablespoons olive oil, 1.5 teaspoons cumin, 1 teaspoon garlic powder, ½ teaspoon smoked paprika, ½ teaspoon turmeric, ½ teaspoon salt, pinch of cayenne, and pepper. Toss well. Place half of a lemon on the sheet pan.

  6. Roast chickpeas in the oven for 20 minutes. Squeeze roasted lemon over the chickpeas and toss well.

  7. Use a fork to mash the sweet potato flesh and scoop some of the flesh into a bowl to enjoy later. Spoon some of the roasted chickpeas into the sweet potato.

LEMON-TAHINI INGREDIENTS

2 tablespoons tahini (I like the one from Trader Joe’s)

1 small clove of garlic, minced

1 teaspoon olive oil

lemon juice

salt

pepper

drizzle of maple syrup

water

LEMON-TAHINI METHOD

  1. In a small bowl, combine tahini, garlic, olive oil, lemon juice (start with 1/2 lemon), salt, pepper, and maple syrup. Whisk well and then add filtered water (start with 1 tablespoon). Continue whisking and adding water until desired consistency is reached.

  2. Taste and adjust for seasoning.

HERB SALAD INGREDIENTS

parsley, finely chopped

cilantro, finely chopped

cherry tomatoes, halved or quartered

persian cucumber, julienned with mandolin or diced

scallion, chopped

salt

pepper

lemon juice

olive oil

HERB SALAD METHOD

  1. In a bowl, combine parsley, cilantro, tomatoes, cucumber, and scallion. Toss.

  2. Squeeze lemon, drizzle with olive oil, and season with salt and pepper. Toss well.

  3. Taste and adjust for seasoning.

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Curried Chickpea, Potato, and Pea Stuffed Bell Peppers with Lemon-Cucumber Yogurt

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