Topped with sautéed garlicky kale for a bite and finished with a dreamy tahini sauce to pull everything together, these stuffed sweet potatoes make for a deliciously easy vegetarian main.
2 medium sweet potatoes
One bunch kale, rough chopped
2 cloves garlic, chopped
15 oz can chickpeas, drained & rinsed (dried with paper towels)
1/2 tsp smoky paprika
1/2 tsp garlic powder
1/3 cup tahini
1 Tbsp soy sauce or tamari
1 tsp hot chili sauce
1 tsp maple syrup
1 tsp rice vinegar
Salt and pepper, to taste
1. Preheat oven to 400 degrees.
2. Slice sweet potatoes lengthwise and place flesh side down on a greased baking sheet. Bake for 30-35 minutes or until easily pierced with a fork.
3. Meanwhile, heat a tablespoon of oil in a medium nonstick skillet and add garlic cooking just until fragrant. Add kale and stir to coat. Cook 1-2 minutes and then add 1/4 cup water, cover and simmer for about 5 more minutes until bright green and wilted. Transfer to a plate.
4. Heat another tablespoon of oil in the same skillet and add the chickpeas, smoky paprika, and garlic powder. Cook until brown around the edges, about 10 minutes stirring frequently. Season with salt and pepper to taste.
5. Lastly, to make the tahini sauce combine tahini through rice vinegar in a jar, mix well with a fork. Add about 1/4 cup hot water, put the lid on and shake until well combined.
6. Once the sweet potatoes finishing cooking, fluff the flesh with a fork and season with salt and pepper. Top with kale, chickpeas, and tahini sauce plus more chili sauce if desired.
Once you taste this tahini sauce, you might want to put it on just about everything which is why making it in a jar is even more of a genius idea (just put the lid back on and store any leftovers in the refrigerator for up to five days).