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

Image Courtesy Pinterest by Ceri-Ann Loram

 

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!

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