Stuffed Sweet Potatoes
with Crispy Chickpeas & Green Goddess Tahini
Green goddess is a creamy and refreshing salad dressing or dip made with fresh lemon juice and tarragon. For a nutty twist on this vibrant sauce, we stir pesto tahini into the mix. Crunchy roasted chickpeas boost the protein and fiber in this dish for a hearty, Spring-forward meal.
INGREDIENTS
- 2 sweet potatoes, halved lengthwise
- 13.4 oz chickpeas, drained, rinsed, and patted dry
- 1 shallot, peeled, roughly chopped
- 1 lemon, zested, half juiced, and half cut into wedges
- 2 tbsp pesto tahini
- 1 garlic clove, peeled and grated
- 2 tbsp Forager Project® Organic Dairy-free Cashewmilk Yogurt
- 0.25 oz tarragon, leaves minced
- 2 oz baby arugula
- 2 tbsp balsamic glaze
- 3 tbsp + 1 tsp olive oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Preheat oven to 425°F. Place sweet potatoes on one half of baking sheet and rub each half with 1 tsp olive oil and a pinch of salt and pepper. Roast sweet potatoes, cut side down, for 20 minutes. To other half of sheet, add chickpeas and shallot and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast until sweet potatoes are tender, shallots are beginning to char, and chickpeas are crisp, 18 to 20 minutes. Add lemon zest to chickpeas and toss to combine. Set aside. (4-serving meal: use 2 tbsp olive oil for chickpeas)
In small bowl, combine tahini, garlic, yogurt, tarragon, just 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp water, and a pinch of salt and pepper and whisk until smooth. (4-serving meal: use 2 tbsp lemon juice, 2 tbsp olive oil, ¼ cup water)
Toss together arugula and just 1 tbsp green goddess tahini in medium bowl. Smear remaining green goddess tahini on plates and top with dressed arugula. Gently smash sweet potatoes with back of fork and place on top of arugula. Stuff with crispy chickpeas and shallot. Drizzle with balsamic glaze and serve with lemon wedges. Dig in!
SIMILAR RECIPES
Lemon Braised Chickpeas with Rosemary & Cashew Cheese
Crispy Lentil Cakes with Romesco & Spicy Cauliflower Salad
Buffalo Cauliflower Bowls with Lemon-Dill Quinoa & Tzatziki
Greek Butter Beans with Lemon Potatoes & Tzatziki
