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Sesame Ginger Chickpea Stuffed Sweet Potatoes

2 years ago

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 Sesame Ginger Chickpea Stuffed Sweet Potatoes
Healthy, Crunchy and Delicious!
Votes: 0
Rating: 0
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Course Plant Based Cooking
Prep Time 20 minutes
Cook Time 1 hour
Servings
MetricUS Imperial
Ingredients
Course Plant Based Cooking
Prep Time 20 minutes
Cook Time 1 hour
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 400°F.
  2. Rub potatoes with canola oil; pierce liberally with a fork. Bake at 400°F for 1 hour or until tender. Cool. Split potatoes in half lengthwise. Gently score flesh with the tip of a knife.
  3. Place chickpeas on a baking sheet; pat dry with paper towels. Add sesame oil; toss. Sprinkle with garlic powder, 1/4 teaspoon salt, and ground ginger; toss. Bake at 400°F for 30 minutes, stirring every 10 minutes.
  4. Combine tahini, fresh ginger, fresh garlic, and vinegar in a bowl. Add 3 tablespoons hot water; stir until loose and smooth.
  5. Combine Sriracha and 2 teaspoons water in a bowl. Drizzle about 2 teaspoons tahini mixture over each sweet potato half; top with remaining 1/4 teaspoon salt. Top with chickpea mixture, remaining tahini mixture, Sriracha mixture, green onions, and sesame seeds.
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