Perfect pretty much any time of year, stuffed with protein. A great side or even a main if you like! Ingredients 4 medium sweet potatoes 1 15 ounce can of chickpeas (or cook up your own) 1 Tablespoon olive oil ½ teaspoon Himalayan salt ½ teaspoon black pepper (or more depending on your preference) ½ teaspoon cumin 1 cup baby spinach, roughly chopped 1 garlic clove, minced 2 tablespoons tahini Crushed red pepper flakes for serving Instructions Cut the potatoes in half and bake for 45-50 minutes at 365 or until soft. Don’t take out the insides completely! Save some to scoop on top Mis together the cumin, spinach, salt, olive oil and blackpepper Place mix into stopped out potatoes Bake in over at 350F for 10 minutes Drizzle tahini on top Enjoy! Image Courtesy Pinterest by Ceri-Ann Loram