This Spinach & Chickpea Stuffed Sweet Potato with Maple Tahini Sauce recipe has become a weekly staple in my home. Its brilliance was unmistakably highlighted last night when, given the choice between dining out after the hockey game or coming home to these stuffed sweet potatoes, my boyfriend opted for the latter. To him, no other meal could compare to the comforting and delicious flavours of this dish.
If you’re looking for a perfect example of the saying “never judge a book by its cover,” look no further than sweet potatoes. Their exterior might be unsymmetrical, often appearing somewhat deformed and, honestly, a tad ugly. However, it’s what’s on the inside that counts for both vegetables and people. Sweet potatoes are brimming with nutrients, including vitamin A, vitamin C, manganese, fibre, and several other vitamins and minerals. They also boast a sweet, nutty flesh that offers a comforting taste in every bite.
One of the best things about this recipe is its friendliness to those of us who are budget conscious. *Waves hand at everyone* High-quality, nutritious meals are becoming increasingly difficult to pull together given that Canada is currently run by greedy grocery overlords. But I digress.
This recipe uses simple, affordable ingredients like sweet potatoes, chickpeas, and spinach, that you can whip up into a gourmet meal without the gourmet price tag. Made to serve four, it works perfectly when there’s only two in the house, because it reheats so beautifully. As an added bonus, its presentation is so pretty, and flavour so rich, you could impress guests with it.
Having reached the necessary word count to satisfy our internet overlords (I’m eyeing you, Google), I’ll forego the lengthy blog post detailing the history of sweet potatoes and the charming story of how my family became enamoured with these stuffed sweet potatoes – including that one time they even helped save a puppy.** Instead, I invite you to embrace a timeless tradition with food: save this recipe and share the joy with a friend.
Stuffed Sweet Potato Notes
A few things to consider before you proceed:
- Tahini is addictive and versatile. If you’ve not been using it before, trust me when I say, buy the big container. You’ll be hunting for more ways to use it!
- I’ve called for four cups of spinach but honestly, have you met spinach? Use as much as you want, it will cook down to practically nothing anyway.
- I’m a saucy girl, so double the sauce and use it for Buddha Bowls, or to pour over roasted cauliflower another day. Just remember you will likely need to thin it out with a bit of hot water first.
Stuffed Sweet Potato with Spinach and Chickpeas in Maple Tahini Sauce
Fast, nutritious, and delicious. This Baked Sweet Potato with Spinach and Chickpeas with a Maple Tahini Sauce is the perfect weeknight meal.
- 4 sweet potatoes
- olive oil
Maple Tahini Sauce
Preheat oven to 400°F
Wash and dry sweet potatoes. Puncture sweet potatoes with a fork all over.
Rub each sweet potato with olive oil and place in an oven proof dish or on a sheet pan.
When oven comes to temp, add sweet potatoes to oven, between 50 and 60 minutes, or until tender all the way through.
In a small bowl add tahini sauce, soy sauce, maple syrup, lemon juice, and melted butter. Whisk until blended. Add hot water by the tablespoon until drizzle is consistency you like. Note, if sauce thickens up again, simply add more hot water, a tablespoon at a time and whisk until liquid.
When potatoes are cooked through, drizzle a tbsp of olive oil in a non-stick pan and heat over medium heat.
Add chickpeas and stir until cooked through.
Add spinach and combine with chickpeas until wilted. Sprinkle with a pinch of salt.
Cut sweet potatoes in half and gently mash insides.
Spoon chickpea and spinach mix over top.
Pour Maple Tahini Drizzle over top, and then add a drizzle of spicy chili oil.
**No a puppy wasn’t really saved. But since you’ve come this far, let me balance out this recipe with a little bit of decadence for you. Try these Browned Butter Salted Caramel Chocolate Chip Blondies.