We all have that one go-to recipe we always make we’re going to a dinner party or when a friend asks us to make something. For me its ALWAYS this recipe and, to my surprise, I never posted this one on my site!. It’s so easy to make, but don’t worry – it’s also really impressive to look at. The different colors and textures make it look appealing and complicated. You’re company will never know how effortless it is to make!It has become a weeknight staple for me. Paired with my pistachio crusted salmon and a salad, it’s just the perfect meal. And when I lived with Kara Goucher we loved to play around with sweet potatoes because they are nutrient dense and help store glycogen, unlike white carbohydrates that digest and use their energy right away.I am still always looking for ways to reinvent the sweet potato since it happens to be one of my favorite foods. If you have a big training week or are looking to add a healthier carbohydrate alternative I would try incorporating sweet potatoes! And this recipe is a great start. If I’m having this for lunch the next day I usually take the two halves and put it on a big salad and it leaves me satiated for hours. This recipe is like a full meal stuffed into one beautifully packaged sweet potato – it offers the vegetables, protein, and fat all in one dish.
- 4 medium sweet potatoes
- 1 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon paprika
- salt to taste
- 1/4 cup cherry tomatoes, diced
- 1/4 cup chopped parsley, minced
- 2 Tbsp lemon juice
- 1/4 cup tahini paste
- 4 tablespoons lemon juice
- 2 tablespoons water
- salt to taste
- Preheat oven to 400 degrees and line two large baking sheets.
- Cut sweet potatoes in half place facedown on prepared baking sheet and place in the oven.
- Place rinsed chickpeas on your additional baking sheet, sprinkle with paprika and salt and place in the oven.
- While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water so it’s pourable. Taste and adjust seasonings as needed.
- Now prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside.
- Once sweet potatoes are soft and cooked through (I cook mine for 45-60 minutes depending on the size of the potato) and the chickpeas are golden brown (roughly 25 minutes) remove from oven.
- To prepare the dish wait until the potatoes are cool to touch. You may need to remove some of the center to add the salad and chickpeas. Add a few tablespoons of tomato salad to the potato then sprinkle the chickpeas. Right before you’re ready to serve drizzle the tahini sauce on top.
- You can easily make this dish before hand just make all the components and assemble before serving.