Author: Allie, Hamama Success Team Manager Prep Time: 30 minutes Cook Time: 25 minutes Makes: 4 servings These sweet & spicy stuffed sweet potatoes make a unique & delicious vegan side or main dish. The creamy tahini drizzle has flavors of chili, lime, ginger & soy. The seasoned crispy chickpeas provide the perfect flavor & crunch & the microgreen garnish adds freshness & zip. You’ll be sure to love this recipe! Ingredients: 4 sweet potatoes, cut in half lengthwise Crispy Chickpeas: 2 tsp coconut oil 1 15-ounce can of chickpeas, rinsed & drained 1 tsp garlic powder 1 tsp ground cumin ½ tsp fresh ginger, grated ¼ tsp ground coriander 1 tbsp pure maple syrup 1 tbsp soy sauce or tamari ½ tsp Sriracha Ginger & Tahini Sauce: 1 tsp fresh ginger, grated ¼ cup drippy tahini Juice of 1 lime 1-2 tbsp soy sauce or tamari 2-3 tbsp pure maple syrup ½ tsp Sriracha hot water to thin, if needed Garnish: Green onions, thinly sliced Cilantro, chopped Hot & Peppery Microgreens Instructions: Preheat the oven to 400° F. Line a baking dish with parchment paper & place the sweet potatoes in it, flesh side down. Bake until they are tender all the way through, about 20-25 minutes. Meanwhile, heat the coconut oil in a medium-sized pan over medium heat. Add the chickpeas to a bowl & toss with the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and Sriracha. Add mixture to the pan and saute until browned, fragrant and slightly dried/crisp (about 5-8 minutes with occasional stirring). Using the same bowl that you mixed the chickpeas in, whisk together the tahini sauce ingredients (except for the water. Once smooth, you can add hot water to get the sauce to a pourable consistency if it isn’t already. Set aside. Place the cooked sweet potatoes on a serving dish and top each of the halves with tahini sauce, crispy chickpeas, green onions, cilantro & Hot & Peppery microgreens. Enjoy immediately.
