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stuffed sweet potato with tahini

Superfood Stuffed Sweet Potato

  • Author: Jennifer McDaniel


Vegetarian meals often get a bad rap for falling short in the fullness factor, but this spud dish has real meal satisfaction!




  • 2 sweet potatoes
  • 1/2 c. pomegranate seeds

Massaged spinach

  • 18 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

  • 215 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
  • ¼1/3 c. water



Baked sweet potatoes.

  1. Preheat oven to 400°F.  With a fork, pierce sweet potato skins 5-6 times.
  2. 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.

  1. Preheat oven to 425°F.
  2. 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.
  3. Stir chickpeas and bake another 15-20 minutes until crisp and golden brown.

Massaged spinach.

  1. 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!).
  2. Massage in the bag until the spinach has reduced in size by ½!

Tahini sauce.

  1. With an immersion blender or blender, blend all ingredients.
  2. Add more water if you desire a thinner consistency.

Assemble your spud. 

  1. Half sweet potato and fill with 1 cup of massaged spinach, 1/4 c. pomegranate seeds  and ½ cup of roasted chickpeas.
  2. Drizzle two tablespoons of tahini sauce to finish.