• 1 15-ounce can chickpeas (rinsed, drained and patted dry)
    • 1 Tbsp olive or avocado oil
    • 1 tsp each cumin and garlic powder
    • 1/2 tsp each sea salt + black pepper
    • 1/2 tsp smoked (or regular) paprika
    • 1/4 tsp each ground coriander + cinnamon
lemon tahini sauce
  • 1/4 cup pure ground tahini paste
  • 1 lemon, juiced
  • 2 to 3 tablespoons cold water
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 small clove garlic, grated
  • 4 medium sweet potatoes, scrubbed, patted dry, and pierced with a knife 2-3 times
  • cilantro and hot sauce, for serving



  1. Preheat oven to 425 degrees. Place sweet potatoes on a baking sheet. Bake for 45-50 minutes until easily pierced with a fork.
  2. While the sweet potatoes are baking, in a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on a separate baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired.
  3. While the chickpeas are cooking, make the lemon tahini sauce. Whisk together all of the ingredients, adding more or less water if you want a thicker sauce
  4. To serve, cut a small rectangle halfway through each sweet potato. Scoop out a bit of the insides, then stuff with 1/4 of the chickpea mixture. Drizzle with lemon tahini sauce and top with cilantro and hot sauce. EAT