Stuffed Sweet Potatoes

This delicious plant-based meal is well balanced, sweet, savory, warm, filling, and simple all the things I love for a fall meal. I love the way the sweetness of the sweet potatoes blends with the smoky chickpeas and garlic sauce, and top off with a zesty lemony parsley- tomato salad.

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THE GOODS

• 2 Medium Sweet Potatoes

• 1 15-ounce can chickpeas (rinsed and drained)

• 1/2 Tbsp olive oil

• 1/2 tsp each cumin, cinnamon, smoked paprika

• lemon juice

GARLIC HERB SAUCE

• 1/4 cup hummus

• 1/2 medium lemon, juiced

• 3 cloves garlic, minced

• Water to thin sauce

• Sea salt to taste

TOPPINGS

• 1/4 cup diced cherry tomatoes

• 1/4 cup minced chopped parsley

• 2 Tbsp lemon juice

THE HOW

• Preheat oven to 400 degrees and line a large baking sheet with foil.

• Rinse and scrub potatoes and cut in half length wise. This will speed cooking time.

• Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.

• Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).

• Prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water too thin.

• Prepare the parsley-tomato topping by tossing tomato, parsley with lemon juice and set aside to marinate.

• Once sweet potatoes are fork tender and the chickpeas are golden brown –estimated 25 minutes.

• For serving, flip potatoes flesh-side up and smash down the insides a bit. Then add toppings: chickpeas, garlic herb sauce, and parsley-tomato salad.

• Enjoy!