Baked Sweet Potato with Chickpeas
Baked Sweet Potato with Chickpeas became our obsession lately. Ever since we made this recipe for the first time, we could not get enough of it. The idea came spontaneously. We had just finished with potato baking, and since we didn’t have a lot of ingredients in the fridge at the time, we added some leftover chickpeas and sprouts. To make the dish juicier we added simple tahini dressing on top of it!
This recipe is completely satisfying and is perfect for dinner. If you decide to make it for lunch we suggest you to serve it with our amazing Spring Lettuce Salad or Spinach & Figs Refreshing Salad! 🙂
To arrange this amazing dish the way we did, follow the instructions below, we added a couple of photos how we did it. First, cut the sweet potato to split the tops open with a knife.
Then add cooked chickpeas on top. We said 2 tablespoons in the instructions section below but you can experiment here, add whatever amount and source of protein you like, beans, lentils, etc. Even mix the grains. Then add tahini dressing on top, making sure to save half of it. We haven’t added any oil or salt because we wanted this recipe to be completely salt-free and oil-free.
The last step is to add sprouts and the rest of the tahini. Use any sprouts that you have. No need to buy sprouts, you can simply buy seeds and grow your own! 🙂 This is what we did. Soon we will share with you our way of growing sprouts. It’s super easy!
This recipe is 100% vegan, gluten-free, dairy-free, oil-free, and salt-free. Let us know if you like it! 🙂
Prep time: 5 min Cook time: 45-50 min Total: 50-55 min Servings: 1
INGREDIENTS
- 1 large sweet potato
- 2 tablespoons cooked chickpeas
- 1 handfull of Lucerna sprouts (Alfalfa)
DRESSING
- 1 teaspoon tahini
- 1/2 lemon
INSTRUCTIONS
- Preheat the oven to 360°F (180°C).
- In a small baking dish line a parchment paper. Wash and then prick sweet potato all over with a fork. Add it to a baking dish and bake for about 45-50 minutes, until tender.
- When done, let it cool for about 5-10 minutes. Split the tops open with a knife and add chickpeas.
- DRESSING: Squeeze the lemon juice into a small dish, and add one teaspoon of tahini. Stir constantly until the mixture becomes completely smooth and combined.
- Pour half of the dressing on top of chickpeas. Add sprouts and then pour the rest of the dressing on top.
- Enjoy your Baked Sweet Potato with Chickpeas!
