Chickpea Stuffed Sweet Potatoes with Tahini Dressing


  • 2 sweet potatoes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1 cup canned chickpeas
  • 1 tsp olive oil
  • 1/4 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 cup tahini
  • 1/4 tsp fresh ground pepper
  • 1/4 tsp salt
  • 1 garlic clove
  • 2 tbsp soy sauce
  • 3 tbsp maple syrup
  • 2 tbsp fresh lemon
  • 2 tbsp Water
  • 1/4 cup fresh cilantro
  • Cut the potatoes in half lengthwise and place them in a large bowl. Add 1 tbsp olive oil and1/2 tsp salt and rub the potatoes to fully coat all the sides in the oil.
  • Select Bake and set the time and temperature to 350F for 25 minutes. Press Start.
  • When preheated, place the sweet potatoes cut side down in the air fryer basket. Turn the potatoes when the Turn Food notification sounds. Make sure the potatoes are fully cooked and you can easily insert a fork into the center of the potato. If more cooking time is needed cook for an additional 5 minutes. Then remove the potatoes from the basket and set aside to cool.
  • In a bowl, add the chickpeas, 1 tsp olive oil, cumin, smoked paprika, 1/2 tsp salt and pepper. Mix well and set aside.
  • In another bowl, add the tahini, 1/4 tsp salt, garlic, soy sauce, maple syrup, lemon juice and water. Mix well and set aside.
  • When the potatoes are cool enough to handle, use a spoon and scoop out the flesh of the sweet potato into a mixing bowl. Leave about a 1/2 inch border around the potato skins, so they hold their shape.
  • Mix 1/4 cup of the tahini dressing with the sweet potato and use a fork to mash the potato until smooth.
  • Spoon the mashed potato mixture into the potato skins. Top with the seasoned chickpeas.
  • Select Bake and set the time and temperature to 350F and bake for 10 minutes. Press Start.
  • Transfer sweet potatoes to a serving platter, drizzle with tahini dressing and serve with cilantro.
Previous Next