Main Courses


4 medium sweet potatoes, rinsed and scrubbed
15 oz. can chickpeas
2 tbsp olive oil
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 cup chopped fresh cilantro
1/4 cup tahini
2 tbsp nutritional yeast
Juice of 1 lemon
1 clove garlic, minced
1/2 tsp sea salt
2-3 tbsp water, as needed to thin to desired consistency

Preheat oven to 400 and line a baking sheet with aluminum foil. Poke holes into the sweet potatoes with a fork. Place onto the prepared baking sheet and bake 40 minutes to 1 hour, until the center of the potatoes are soft when tested with a knife. Remove from the oven and allow to cool for a few minutes.  While potatoes are cooking, you will also prepare the roast chickpeas. Line a baking sheet with parchment paper. Mix chickpeas, olive oil, cumin, garlic powder and sea salt together in a large bowl until the chickpeas are evenly coated with the flavorings. Spread evenly onto the prepared baking sheet, and roast 35-40 minutes at 400, until crisp and golden, tossing a few times during baking to prevent uneven browning. To make the creamy sauce, combine tahini, nutritional yeast, lemon juice, garlic, sea salt in a small bowl and whisk until creamy. Add water if needed to thin the sauce. To assemble, slice the potatoes in half. Stuff each sweet potato with the roasted chickpeas and any other veggies of choice. Top with the fresh cilantro and creamy tahini sauce.