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
Preheat oven to 400 degrees F.
Line a baking sheet with parchment paper and place sweet potatoes on baking sheet.
Brush olive oil on sweet potatoes and season with salt and pepper.
Arrange sweet potatoes cut-side down and roast in the oven until tender, about 30-40 minutes.
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.
Roast chickpeas in the oven for 20 minutes. Squeeze roasted lemon over the chickpeas and toss well.
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
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.
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
In a bowl, combine parsley, cilantro, tomatoes, cucumber, and scallion. Toss.
Squeeze lemon, drizzle with olive oil, and season with salt and pepper. Toss well.
Taste and adjust for seasoning.
