Stuffed Roasted Sweet Potatoes

These roasted sweet potatoes are one of my favorite quick and healthy lunches to make, especially during a busy week!

Stuffed with crispy chickpea croutons, avocado, a creamy tahini dressing and topped with cilantro and sesame seeds.  It is absolutely scrumptious and keeps me feeling fueled and full.  I save any leftovers for the next day!

Sensational Sweet Potatoes

Sweet potatoes and yams are highly nutritious, packed with vitamins like vitamin C, A, B6, manganese, potassium and more.  Not to mention they are an incredible source of fiber and really helpful for regulating hormones.

Aside from being a healing food, they are so tasty when roasted.

All you need to do is clean them and pop them in the oven for about 45 minutes to an 1 hour (no need to worry about chopping or peeling) and they’re done.

I usually place them in the oven for about an hour before I’m going to have lunch, finish up with some work and then assemble the rest.

I add crispy chili spiced chickpea croutons which add an amazing texture to this dish and a great source of protein!

Topping it off with avocado and tahini for healthy fats and calcium.

Roasted Stuffed Sweet Potatoes

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Cook Time 1 hour hr

Servings 2 people

Ingredients

  

• 4 sweet potatoes roasted

Crispy Chickpea Croutons

• 1 15 oz. can chickpeas rinsed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp chili powder
• 1/4 tsp sea salt
• 3 tsp avocado oil

Toppings

• 1 avocado, diced
• 1 handful cilantro, chopped
• 2 tsp toasted sesame seeds or gamasio

Tahini Sauce

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• 1/4 tsp sea salt
• 1 garlic clove, minced
• 1/8 tsp cayenne pepper optional

Instructions

 

• Preheat oven to 425F.
• Clean and dry 4 medium to sized sweet potatoes and place them onto a baking sheet.
• Roast for 45 minutes to 1 hour or so. This may vary depending on the size of your sweet potatoes. Once you can cut through the sweet potato easily with a knife and they're tender then they're done.
• Into a medium sized bowl, add all ingredients for the "crispy chickpea croutons" .
• Mix together until well coated.
• Place into an air fryer and cook at 385F for 10-15 minutes depending on desired crispiness. Shake halfway through.
• To make the tahini dressing, add your tahini dressing ingredients to personal blender and blend until smooth. You can also add all ingredients to a bowl and mix with a fork or whisk until smooth.
• To assemble, slice your sweet potatoes lengthwise down the middle and fill with equal parts chickpea croutons, avocado, tahini sauce and top with cilantro and sesame seeds.
• You can costumize this dish by adding any additional toppings, I also love to add kalamata olives and/or sriracha for a different variation. Enjoy!

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