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Chickpea Stuffed Sweet Potatoes — A Protein‑Packed Vegan Comfort Dish

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Ingredients

  • 4 medium sweet potatoes
  • 1 teaspoon canola oil
  • 1 can (15.5 oz) chickpeas, drained and rinsed
  • 2 teaspoons sesame oil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt, divided
  • ½ teaspoon ground ginger
  • 3 tablespoons tahini
  • 1 teaspoon minced fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon rice vinegar
  • 3 tablespoons water + ½ tablespoon water (for thinning sauces)
  • 1½ tablespoons sriracha
  • 1½ green onions, thinly sliced
  • ½ teaspoon sesame seeds

Instructions

  • Roast the sweet potatoes at 400 °F for 1 hour until tender. Slice in half.
  • Crisp the chickpeas with sesame oil, garlic powder, salt, and ginger for 30 minutes, stirring every 10.
  • Whisk the tahini sauce with fresh ginger, garlic, vinegar, and water until smooth.
  • Mix the sriracha glaze with sriracha and ½ tablespoon water.
  • Assemble: drizzle tahini over sweet potatoes, top with chickpeas, glaze, green onions, and sesame seeds.