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Kale Mushroom and Chickpeas-Stuffed Sweet Potatoes

PART : THE LEMON-HONEY TAHINI DRESSING:

5 tbsp lemon juice

3/4 cup of tahini

3/4 cup of water (or more if dressing is too thick)

2 cloves of garlic, minced

dash of salt

(Combined all ingredients with immersion blender or mix with a whisk).

PART 2: THE SWEET POTATOES

2 large sweet potatoes, scrubbed clean

4 cups of chopped kale, stems removed

2 cups mixed mushrooms

1 large yellow onion, finely chopped

2 cloves of garlic, minced

1 1/4 oz can of chickpeas, drained and rinsed

1 tbsp olive oil

salt and pepper to taste

  • Preheat the oven to 400. Pierce each sweet potato several times with a fork. Bake in the oven for about 45-60 minutes.

PART 3: FOR YOUR FILLING:

  • Use a large skillet to sauté’ the onions over medium heat in 1 tbsp. of olive oil. Cook for about 8 minutes, then add the mushrooms. Cook for a few more minutes. Add garlic and kale. Cook for about 5-8 minutes longer and stir occasionally. Add the can of chickpeas, a dash of salt and pepper. Mix to combine. Reduce heat to low until potatoes are done.
  • After baking potatoes, slice them in half and add a scoop of the veggie mixture into the potato. Drizzle with lemon-honey dressing.

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