Easy Weeknight Dinners // Un-Recipe No. 33:
Mediterranean Stuffed Sweet Potatoes
5 stars stars based on 11 reviews
This tahini-and-red-pepper-sauce soaked sweet potato is stuffed with roasted chickpeas, artichokes, kalamata olives and sundried tomatoes for full Mediterranean flavor. Pin this post.
4 Sweet Potatoes, baked (how to bake the perfect sweet potato)
½ cup Tahini
¼ cup Store-bought Red Hot Pepper Sauce (I used Ziyad brand)
15 oz can of Chickpeas
½ can Artichokes
1 cup Almonds, Toasted (or Sunflower Seeds or Pine Nuts)
¼ cup Sundried Tomatoes
¼ cup Kalamata Olives
Handful of fresh torn Spinach leaves
Whisk together tahini and red pepper sauce in a bowl until thoroughly mixed. Use the liquid from the kalamata olive jar to thin the sauce if it’s too thick for your tastes.
Heat a small amount of vegetable oil in a frying pan over medium-low heat. Rinse the garbanzo beans and let them simmer on the pan for 20 minutes or so over low heat, stirring occasionally until they are warm and have a crispy golden crust.
When baked sweet potatoes are cool enough to handle, split each one open with a knife. Grab the ends of a sweet potato with both hands and push towards the center to open it up. Scoop out a few spoonfuls of the meat, mix with the tahini-red pepper sauce and place back in the sweet potato. Repeat for each sweet potato.
Top with roasted chickpeas, chopped artichokes, almonds, sundried tomatoes and kalamata olives. Drizzle with more sauce if desired.