Loaded Sweet Potatoes with Maple Tahini
These easy and delicious Loaded Sweet Potatoes with Maple Tahini are super simple to make, healthy and full of flavor. And they're gluten-free!
Side or Entree
The Nut-Free Vegan
15.5 oz. chickpeas, drained
ribbed and chopped
and ½ cup water
Preheat oven to 425°F.
Wrap sweet potatoes in aluminum foil. Cut a 1-inch slit in the top of each potato, and place on a small baking sheet. Bake for 45 minutes or until potatoes are soft.
While potatoes are baking, mix chickpeas, oil, salt and pepper in a bowl. Toss to coat. Heat in microwave for 1 minute and set aside.
Heat another teaspoon of oil in a skillet over low heat and add kale. Stir to coat and add ¼ cup water. Cover and steam for 2 minutes. Once kale is a vibrant green remove it and set aside.
For the dressing, mix ½ cup of water, tahini, maple syrup and lemon juice in a bowl until everything is blended well and smooth.
Top sweet potatoes with kale, dressing, chickpeas, tomatoes and avocado. Serve immediately.
This recipe is gluten-free.