* 4 medium sweet potatoes * 1 can chickpeas, drained and rinsed * 2 cups fresh spinach * 1 avocado, diced * 2 tbsp tahini * 1 lemon, juiced * Salt and pepper to taste
Preparation Steps:
1. Preheat oven to 400°F (200°C). Bake sweet potatoes for 40 minutes or until tender. 2. In a skillet, sauté chickpeas and spinach until spinach wilts. 3. Mix tahini and lemon juice to make a dressing. 4. Cut sweet potatoes open and stuff with chickpea-spinach mixture. 5. Drizzle with tahini dressing and top with avocado. Season with salt and pepper.
If you would like to support us by buying our new and improved VEGAN cookbook, that will be so much appreciated! We are here to help, so if you can’t see health improvement results then we will pay you 100% back (no questions asked) Here is the link! [https://www.plantbasedcookbook.com/ds/#aff=KYSSKRD](https://www.plantbasedcookbook.com/ds/#aff=KYSSKRD)
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Key Ingredients:
* 4 medium sweet potatoes
* 1 can chickpeas, drained and rinsed
* 2 cups fresh spinach
* 1 avocado, diced
* 2 tbsp tahini
* 1 lemon, juiced
* Salt and pepper to taste
Preparation Steps:
1. Preheat oven to 400°F (200°C). Bake sweet potatoes for 40 minutes or until tender.
2. In a skillet, sauté chickpeas and spinach until spinach wilts.
3. Mix tahini and lemon juice to make a dressing.
4. Cut sweet potatoes open and stuff with chickpea-spinach mixture.
5. Drizzle with tahini dressing and top with avocado. Season with salt and pepper.
If you would like to support us by buying our new and improved VEGAN cookbook, that will be so much appreciated! We are here to help, so if you can’t see health improvement results then we will pay you 100% back (no questions asked) Here is the link! [https://www.plantbasedcookbook.com/ds/#aff=KYSSKRD](https://www.plantbasedcookbook.com/ds/#aff=KYSSKRD)