Tahini Stuffed Sweet Potatoes

Do you have seasonal eating habits?

In the Fall, I’m more inclined to treat myself with a richer cream sauce pasta or a hearty chowder. But in the Summer, in this way too hot so humid my makeup is melting Summer, I want light and fresh dinners. I want dinners that don’t weigh me down, don’t make me feel sluggish or like I need to pop a button on my jeans to make things a little more comfortable.

In the Summer I want something like these curry roasted sweet potatoes stuffed with spinach then topped with crispy chick peas and an almond butter tahini. These stuffed sweet potatoes are warm, filling, seasoned with curry, and you’ll feel like you did something good for yourself if you eat these for dinner. And this almond butter tahini? I literally dip tortilla chips in it it’s that good.

It’s very important that your sweet potatoes are small….don’t go for those monster sized potatoes that look more like a melon than a sweet potato. Those will be entirely too hard to cut in half before roasting them. Sweet potatoes are quite tough on their own, so get the small ones and you’ll be able to get your knife through them.

Look at all that vibrant green! Nothing to feel guilty about here!

For the Sweet Potatoes
-3 small sweet potatoes
-1/2 tablespoon olive oil
-Curry powder
-1 box frozen chopped spinach

For the Chick Peas
-1 10.5oz can chick peas, drained
-2 teaspoons olive oil
-Dash salt and dash garlic powder

For the Almond Butter Tahini
-1/4 cup almond butter
-1 lemon, juiced
-1 tablespoon soy sauce
-3 gloves garlic, grated
-1/4 teaspoon ground ginger
-3 tablespoons water

1. Preheat your oven to 450 degrees. Carefully, carefull, slice your 3 small sweet potatoes in half. Score each with a knife, I cut 3 horizontal lines and one down the center. Brush the tops of each half with some olive oil (it’s OK if you don’t use all the oil, you just want to lightly brush the tops). Sprinkle each with a few dashes of curry powder, and season with salt. Bake for 30 minutes.

2. Drain the chick peas, coat with the 2 teaspoons of oil and lightly season with 1-2 dashes of garlic powder and a sprinkle of salt. Place in the oven with the sweet potatoes and roast for 25 minutes.

3. Place the spinach in a microwave safe bowl and cook for 7 minutes.

4. To make the almond butter tahini, combine all ingredients in a bowl. If it’s too thick, add more water a teaspoon at a time until your consistent is able to drizzle over the potatoes.

5. When the potatoes are done roasting, remove from oven and use a fork to mash each slightly to make a space where you can spoon in the spinach. If the potatoes are too tough, keep roasting in small increments until they can easily be mashed. 30 minutes was perfect for me, but if you’re potatoes are too large they might need more time. Stuff the potatoes with as much spinach as you want, fill with chick peas, then generously cover with the tahini. Eat with rice.


Inspired By: The Last Ingredient
Almond Butter Tahini

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