Spinach and Chickpea Stuffed Sweet Potato with Maple, Ginger Tahini Drizzle

Ingredient List

2 Medium Sweet Potatoes, washed and patted dry
1 15 ounce can Chickpeas, rinsed and drained
1tsp garam masala
1/2 tsp ground ginger
1/4 tsp cayenne (optional)
1/4 tsp garlic powder
Dash sea salt
Dash Pepper
1 tbsp coconut, olive or avocado oil
1 cup fresh spinach

For Tahini Drizzle
2 tbsp Tahini
1 tsp 100% maple syrup
1/4 tsp fresh or dried ginger
2 tsp coconut or liquid aminos
1/2 tsp sesame oil

Optional Toppings:
Fresh chopped cilantro
Sliced green onions
Toasted walnuts
Hemp hearts
Ground flax


  1. Heat oven to 400 degrees Fahrenheit.  Pierce sweet potato with a fork about 8-10 times.  Place on a parchment paper lined baking sheet and put in oven for about 50-60 minutes until soft when pierced with fork.  If using instant pot, place 1 cup water in pot, add trivet and place potatoes on top.  Seal lid and set instant pot to Manual high pressure for about 20-22 minutes, depending on size.
  2. Meanwhile, combine chickpeas, spices, onion and garlic in medium bowl. Combine well.
  3. Heat oil in medium sauté pan.  Add chickpeas and cook for about 8-10 minutes over medium heat.  Mix in spinach and saute until spinach wilts, about 2 minutes.  Remove from heat and set aside.
  4. To prepare Tahini drizzle, combine ingredients in small bowl.  Set aside.
  5. Remove potatoes from oven.  Allow to cool for 3-5 minutes.  Cut down the middle and use a fork to fluff the potato.  Add a small layer of tahini to the potato, then top with spinach and chickpea mix followed by optional toppings and another drizzle of Tahini sauce.
  6. Enjoy!
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