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Baked sweet potatoes are topped with spinach, onions, chickpeas and a lemon tahini sauce. This simple fall entree is healthy and so filling!
First, bake the sweet potatoes. Preheat oven to 400 F. Wash sweet potatoes thoroughly, pat them dry and pierce each one several times with a fork. Place potatoes on a baking sheet and place the sheet in the oven. Bake for about 45 minutes or until potatoes are tender when pierced with a fork.
While sweet potatoes are baking, make the dressing. Combine all dressing ingredients (lemon juice, tahini, olive oil, water, kosher salt and half of the minced garlic) in a small bowl. Whisk or blend with an immersion blender (my favorite!) until smooth.
Heat a bit of olive oil in a large pot over medium-high heat. Add the onion and cook for about 5 minutes, or until translucent and beginning to brown. Add in the chickpeas and the rest of the garlic and cook until the chickpeas begin to turn golden, about 3 minutes. Add the lemon zest and mix to combine.
Toss in the spinach in large handfuls, waiting a minute or so for each handful to wilt and make room in the pot before tossing in the next. Once all the spinach has been added and reduced a bit, stir in about half of the dressing. Toss so that everything is evenly mixed and continue to cook for a minute or two until the chickpeas and spinach are heated through. Remove pot from heat.
Cut a slit down the center of each sweet potato lengthwise. Stuff the potato halves with the spinach and chickpea mixture. Serve with extra dressing on the side and parsley for sprinkling.
Inspired the The Kitchn and Smitten Kitchen
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!