Sweet & Sour Chickpea-Stuffed Sweet Potatoes

Name: Sweet & Sour Chickpea-Stuffed Sweet Potatoes
Yield: Makes 4 servings
Ingredients: 4 cups bite-sized broccoli florets (1 large head broccoli); 4 cups bite-sized broccoli florets (1 large head broccoli); ½ cup water; 2 teaspoons arrowroot starch; ¼ cup well-stirred tahini; 1 cup finely chopped kale, spinach, or Swiss chard; 1 cup finely chopped kale, spinach, or Swiss chard; 1 cup finely chopped kale, spinach, or Swiss chard; 3 tablespoons tomato paste; ¼ cup brown rice vinegar; ¼ cup low-sodium tamari; 1 teaspoon finely grated ginger; 3 cups cooked or canned chickpeas, drained and rinsed; 1 cup red onion, diced; 2 tablespoons coconut sugar; 2 teaspoons vinegar-based hot sauce; 4 medium sweet potatoes; 2 garlic cloves, minced; 1½ teaspoons dried dill; 1 teaspoon tamari; 3 tablespoons freshly squeezed lemon juice; 1 garlic clove, minced; Fresh parsley, sesame seeds; Fresh parsley, sesame seeds

Preparation info

Makes
4
servings

Difficulty
Medium

Appears in

The Plant-Based Cookbook

By Ashley Madden

Published 2021

About

These baked sweet potatoes are lick-your-plate delicious! Stuffed with chickpeas, broccoli, greens, and a sweet-and-sour sauce, they’re a complete and satisfying meal.

Ingredients

4 medium sweet potatoes
2 garlic cloves, minced
1 teaspoon finely grated ginger

Main course
Dinner
Vegan
Gluten-free

Method

Preparation

Preheat the oven to 450°F and line a baking sheet with parchment paper.
Scrub the sweet potatoes under running water and pierce each a few times with a paring knife.