Perfect pretty much any time of year, stuffed with protein. A great side or even a main if you like!

Ingredients

• 4 medium sweet potatoes
• 1 15 ounce can of chickpeas (or cook up your own)
• 1 Tablespoon olive oil
• ½ teaspoon Himalayan salt
• ½ teaspoon black pepper (or more depending on your preference)
• ½ teaspoon cumin
• 1 cup baby spinach, roughly chopped
• 1 garlic clove, minced
• 2 tablespoons tahini
• Crushed red pepper flakes for serving

Instructions

• Cut the potatoes in half and bake for 45-50 minutes at 365 or until soft.
  Don’t take out the insides completely! Save some to scoop on top
• Mis together the cumin, spinach, salt, olive oil and blackpepper
• Place mix into stopped out potatoes
• Bake in over at 350F for 10 minutes
• Drizzle tahini on top
• Enjoy!