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!
