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!
Yield: 4 potatoes
Ingredients
- 4 sweet potatoes
- 1 can 15.5 oz. chickpeas, drained
- 2 tsp. oil
- ¼ tsp. salt
- ¼ tsp. black pepper
- 2 cups kale ribbed and chopped
- ¼ cup and ½ cup water separated
- 1/3 cup tahini
- 1/3 cup maple syrup
- 1 tsp. lemon juice
- 1 large tomato diced
- 1 avocado diced
Instructions
- 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.
Notes
This recipe is gluten-free.
Nutrition
Serving: 1g