- 4 medium sweet potatoes, scrubbed
- 1 (15-ounce) can no salt added chickpeas, rinsed and drained
- 2 teaspoons toasted sesame oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground ginger
- 3 tablespoons tahini (sesame seed paste – found in any grocery store)
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon grated fresh garlic
- 1 teaspoon rice vinegar
- 3 tablespoons hot water
- 1/4 cup thinly sliced green onions
- 1/2 teaspoon white or black sesame seeds
- 1 (15-ounce) can no salt added black beans
- 2 cups broccoli florets
- 2 teaspoons olive oil
- 1/4 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees.
- Pierce sweet potatoes liberally with a fork. Bake for 1 hour, or until tender. Split potatoes in half lengthwise. Score flesh with the tip of a knife.
- Place chickpeas on a baking sheet; pat dry with paper towels. Add sesame oil; toss. Sprinkle with garlic powder, 1/4 teaspoon salt, and ground ginger; toss. Bake for 30 minutes, stirring every 10.
- Place broccoli florets on a baking sheet. Add olive oil, 1/4 teaspoon salt and pepper; toss. Bake for 20 minutes.
- Pour black beans into a medium saucepan. Heat over medium heat 5-10 minutes.
- Combine tahini (give it a good stir first, the oil will separate), fresh ginger, fresh garlic, and vinegar in a bowl. Add 3 tablespoons hot water; stir until smooth.
- Cover all sweet potato halves with tahini mixture. Cover 4 halves with chickpeas, green onions, and sesame seeds. Cover the other 4 halves with black beans and roasted broccoli.
If you like things a little spicier, add a few dashes of Frank’s Red Hot. Don’t use Sriracha, though. The second ingredient is sugar – not allowed!
Serves four (2 stuffed halves per person).
Leftover roasted chickpeas are a great snack or a salad topper!
Adapted from Cooking Light, May 2017