Description
Vegetarian meals often get a bad rap for falling short in the fullness factor, but this spud dish has real meal satisfaction!
Ingredients
Scale
- 2 sweet potatoes
- 1/2 c. pomegranate seeds
Massaged spinach
- 1– 8 oz. bag of baby spinach
- 1 T. olive oil
- ½ juice of lemon
- ¼ t. crushed red pepper flakes
- 1/8 t. salt
Roasted chickpeas
- 2 – 15 oz. can chickpeas (garbanzo beans)
- 2 T. olive oil
- 1 T. curry powder
- 1 T. honey
- 1 t. salt
Tahini Sauce
- ¼ c. sesame tahini
- ¼ c. plain non-fat Greek yogurt
- 1 T. maple syrup
- ½ juice of lemon
- ¼ t. salt
- 1 garlic clove
- ¼–1/3 c. water
Instructions
Baked sweet potatoes.
- Preheat oven to 400°F. With a fork, pierce sweet potato skins 5-6 times.
- Place on baking sheet lined with foil. Bake until tender, 45 minutes to 1 hour. *If you are in a hurry, you can microwave the potato as well!
Roasted Chickpeas.
- Preheat oven to 425°F.
- Toss chickpeas with oil, honey, curry powder, and salt on a rimmed baking sheet until coated. Spread in an even layer and bake for 15-20 minutes.
- Stir chickpeas and bake another 15-20 minutes until crisp and golden brown.
Massaged spinach.
- Place spinach in a gallon plastic bag with lemon, olive oil, salt and crushed red pepper flakes (avoid peppers if you don’t like spicy!).
- Massage in the bag until the spinach has reduced in size by ½!
Tahini sauce.
- With an immersion blender or blender, blend all ingredients.
- Add more water if you desire a thinner consistency.
Assemble your spud.
- Half sweet potato and fill with 1 cup of massaged spinach, 1/4 c. pomegranate seeds and ½ cup of roasted chickpeas.
- Drizzle two tablespoons of tahini sauce to finish.