Ingredients:

  • 4 medium sweet potatoes, scrubbed
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 3 cups fresh baby spinach
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup creamy tahini
  • 2 tbsp fresh lemon juice
  • 1 tbsp maple syrup
  • 3 tbsp warm water
  • 1/4 tsp salt

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Pierce the sweet potatoes several times with a fork to allow steam to escape.
  3. Rub the skins of the potatoes with olive oil and sprinkle with salt.
  4. Place potatoes on a parchment-lined baking sheet and roast for 45–50 minutes until the skin is taut and the center is tender.
  5. Heat olive oil in a skillet over medium heat; add chickpeas and sauté for 5–7 minutes until skins begin to blister.
  6. Stir in minced garlic, smoked paprika, and cumin, toasting for 60 seconds until fragrant.
  7. Fold in baby spinach and cook until wilted, approximately 2 minutes.
  8. Remove from heat and stir in chopped fresh parsley.
  9. Slice roasted sweet potatoes lengthwise and fluff the interior flesh with a fork to create a boat.
  10. Fill each potato with the chickpea medley and drizzle with a mixture of tahini, lemon juice, maple syrup, warm water, and salt.