Baked sweet potato stuffed with lightly crisp roasted chickpeas, topped with drizzled lemon tahini sauce for a fresh and healthy lunch or dinner! Packed with flavor and naturally vegan, paleo and gluten free.


●  1 sweet potato
●  1/2 cup canned chickpeas (rinsed and drained)
●  1/2 tsp paprika
●  1 Tbsp olive oil
●  Salt / pepper
●  Parsley Flakes
Lemon Tahini Sauce:

●  1 Tbsp tahini

●  1/2 Tbsp 
●  2 tsp water (to thin)


Sweet Potato: 

  • Poke a few holes in the sweet potato and bake on a parchment lined baking sheet at 425F for 40-50 minutes, until easily pierced with a fork.

Roasted Chickpeas:

  1. Toss rinsed and dried chickpeas with olive oil, paprika, salt, and pepper.
  2. Spread on a separate parchment lined baking sheet and bake for about 20 minutes until golden brown and crispy on the edges, stirring once half way.

Tahini Sauce:

  • In a small bowl, stir together the lemon juice and tahini until smooth. Add water to thin as needed.


  • Slice sweet potato in half, and scoop out a bit of the insides to make room for the filling. Stuff with roasted chickpeas and top with drizzled tahini sauce and parsley flakes!