Ingredients
- Medium to Large Sweet Potato
- Fresh kale (3 ounces per potato)
- 1 Can Chickpeas, drained (8 ounces)
- 2 teaspoons Cumin, ground
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon agave syrup or honey
- 1 tablespoon water
Main Course
Canadian
Gluten-Free
Method
Discover this wholesome recipe for stuffed sweet potatoes with kale and chickpeas, topped with a creamy dressing. Perfect for a quick, healthy, and delicious meal.
1. Preheat your oven to 350°F. Slice the sweet potatoes lengthwise, place them cut-side down on a baking sheet, and bake for about 30 minutes or until completely soft.
2. In a bowl, mix all dressing ingredients except water until smooth. Gradually stir in water until you achieve the desired consistency. Set aside.
3. Rinse and drain the chickpeas. Heat them in a pan over medium heat, sprinkling with cumin. Stir until warm and slightly toasted, then set aside.
4. Remove the kale stems, rinse, and tear the leaves into smaller pieces. Using the same panas the chickpeas, cook the kale with a splash of water over medium heat, covering the pan until the kale softens but remains slightly crisp. Avoid overcooking. Set aside.
5. When the sweet potatoes are done, scoop out some of the flesh and mash it with a bit of butter and cinnamon. Refill the skins with this mixture, then layer with kale, toasted chickpeas, and finally, drizzle with the dressing.
6. Plate your stuffed sweet potatoes, serve warm, and savour the flavours!
