Sweet Potato with Roasted Chick Peas and Tahini Sauce 3 sweet potatoes, baked 2 cups spinach, chopped 1 can Clearly Organic Chick Peas, drained and rinsed 1 Tablespoon Clearly Organic Olive Oil 2 teaspoons Clearly Organic Cumin 1/2 cup tahini sauce

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Sweet Potato with Roasted Chick Peas and Tahini Sauce

Posted Nov 26th, 2018

3 sweet potatoes, baked
2 cups spinach, chopped
1 can Clearly Organic Chick Peas, drained and rinsed
1 Tablespoon Clearly Organic Olive Oil
2 teaspoons Clearly Organic Cumin
1/2 cup tahini sauce (see Clearly Organic blog for recipe)

Wash 3 medium sized sweet potatoes. Poke several holes in potatoes with a knife, then cover in foil. Bake at 375 degrees for 1.5 hours. Remove from oven and let cool on the counter for 30 minutes.

For the roasted chick peas: drain and rinse 1 can of chick peas throughly with water. Place in a sauté pan. Add olive oil and cumin. Stir to combine. Heat chick peas over medium heat, stirring occasionally. Peas will begin to pop so place lid over beans allowing some heat to escape. Cook beans for 6-8 minutes or until they begin to brown and become evenly roasted.

Cut open baked sweet potatoes. Place desired amount of chopped spinach inside. Place 1/4 cup of roasted chick peas inside each potato. Then top potato with desired amount of tahini sauce.

 

Sweet Potato with Roasted Chick Peas and Tahini Sauce

 

Sweet Potato with Roasted Chick Peas and Tahini Sauce

 

Sweet Potato with Roasted Chick Peas and Tahini Sauce

 

Sweet Potato with Roasted Chick Peas and Tahini Sauce
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