Stuffed Sweet Potatoes



  • 6-8 sweet potatoes

  • 2 cans of chickpeas

  • 4 cups of spinach, baby kale

  • 1 cup green beans

  • 1 tbsp minced garlic

  • Garlic powder

  • Tahini to drizzle on top

  • Salt and pepper to taste

  • Red pepper flakes (optional)

  • Non-stick oven spray or vegan butter

You will need:1 non-stick pan, 3 baking sheets

Preheat oven to 425 F. Cut sweet potatoes in half, lightly brush the outside and top of cut sweet potatoes in non-stick spray or butter. Place sweet potatoes on 2 baking sheets and stick in the oven for 30-45 minutes. Drain and rinse your chickpeas. Drizzle with olive oil or spray baking sheet with non-stick spray. Place chickpeas on baking sheet and sprinkle with salt, pepper and garlic powder. Bake chickpeas for 20 minutes. Cut your green beans into about 1 inch pieces. In pan sauté your spinach, kale and green beans in 1tbsp olive oil and minced garlic for about 10 minutes. After 30-45 minutes take sweet potatoes out the oven. Fluff the inside using a fork. Stuff sweet potatoes with about 2 tbsp of green bean spinach filling. Add chickpeas, red pepper flakes to sweet potatoes and then drizzle with tahini!


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