Mediterranean Stuffed Sweet Potatoes

I always find this dish so exciting- it's so tasty and always feels fancy. It's really quite simple though.

The recipe has been adapted over time from the Minimalist Baker's recipe, so much credit should go to them. We just found this is how it worked well for us :)

Ingredients

2 medium, rounder, sweet potatoes

2 tsp Avocado oil

1 can chickpeas

1 can black beans

2 tsp extra virgin olive oil

1 tsp cumin, paprika, cinnamon and coriander.

1/2 tsp ginger powder (optional)

Tomato Topping

~20 solanato tomatoes

3-4 tbsp lemon juice

1 tbsp dried parsley (or fresh if you have it, I'm yet to replace my dead one though, so don't gloat)

Tahini + Dill Dressing

1/4C tahini

1 tsp garlic powder

2 tbsp lemon juice

1 tsp dried dill

1/2 tsp onion powder

Method

1. Preheat oven to 200C

2. Cut sweet potatoes in half lengthwise and rub some avocado oil on them. Place face down on a lined baking tray and bake for 25 minutes.

3. While the sweet potatoes are baking, drain, rinse and dry your chickpeas and black beans using some absorbent towels. When you think they are dry, dry some more.

4. Mix olive oil, cumin, paprika, cinnamon, coriander and ginger together. Spread rinsed and dried chickpeas and legumes on lined baking tray and pour over oil and spice mix- toss so evenly coated OR mix all in a bowl, then spread out on baking tray.

5. Once the sweet potatoes have been baking for 25 minutes, add in tray with chickpeas and beans to oven. Bake both trays for a further 25 minutes.

6. While they are baking, start to prepare your dressing. Add tahini, spices and lemon juice to small bowl or container. The tahini will begin to curdle and look a little odd, don't fret. gradually add in small amounts of water and mix the dressing, until pouring consistency. Start with 2 tbsp and go from there. It looks daunting at first, but I promise, stick with it- it'll look like a dressing soon enough!

7. Once you've made your dressing, start on your tomato toppings. Chop and quarter ~ tomatoes and place in small bowl or tupperware container. Add in parsley and lemon juice (can alter to taste!). Leave to marinate.

8. Once your sweet potatoes have baked they should be tender and easily mashed with a fork. Flip them over and use a fork to to scrape and mash the middle of the potato down and to the sides, making room for the stuffing. Fill with roasted beans, drizzle with dressing and top with tomato topping. Good to go!

Nutrition Info

Per serve (1/2 sweet potato with tomato topping and ~1/6th of the dressing drizzled on top)

427 Cal | 18 g Protein | 11 g Fat | 2 g Sat Fat | 55 g Carbs | 13 g Sugars | 14 g Fibre | 279 mg Sodium |