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Enjoy the perfect balance of wholesome and exotic with this Mediterranean Sweet Potato, stuffed with chickpeas, pomegranate seeds, and walnuts. Drizzled with a tangy tahini-pomegranate dressing, this vegetarian delight is sure to please.
Type of Cuisine:
Mediterranean
Prep Time: 15 Minutes.
Cook Time: 45 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 sweet potatoes (washed and dried) | |
| 2 tablespoons olive oil | |
| Salt and pepper, to taste | |
| 15 oz garbanzo beans (chickpeas), washed and drained | |
| 2 oz pomegranate seeds | |
| 2 oz walnuts, coarsely chopped | |
| A few sprigs of Italian parsley, coarsely chopped |
For the dressing:
| 2 tablespoons tahini | |
| 2 tablespoons pomegranate molasses | |
| 2 garlic cloves (minced) | |
| Juice of one lemon | |
| ¼ cup olive oil | |
| Salt and pepper |
Preparation
1
Preheat your oven to 400°F. Rub each sweet potato thoroughly with olive oil and wrap them in foil. Place them in the preheated oven and bake for about 45 minutes or until tender. Baking times may vary based on the size of the potatoes, so check for doneness by inserting a wooden skewer—if it slides in easily, they’re perfectly baked.
2
Once the sweet potatoes are baked and cool enough to handle, carefully unwrap them and cut a slit lengthwise down the center of each one, being sure not to cut all the way through.
Gently open each potato and season the soft interior with a pinch of salt and pepper.
3
While the sweet potatoes are baking, prepare the dressing by whisking together tahini, pomegranate molasses, minced garlic, and lemon juice in a bowl. Gradually drizzle in the olive oil while whisking continuously until the dressing is smooth and well combined. Finish by seasoning with salt and pepper to taste.
4
Combine the garbanzo beans, pomegranate seeds, and chopped walnuts in a separate bowl. Spoon this vibrant mixture into each sweet potato, then drizzle generously with the tahini-pomegranate dressing. Finish with a sprinkle of coarsely chopped Italian parsley for a fresh touch. Serve your stuffed Mediterranean sweet potatoes immediately and enjoy the delightful burst of flavors!
Recipe Tips & Suggestions
Storage Tips:Refrigerating:
Allow the sweet potatoes and stuffing to cool completely after cooking. Once cool, store them separately in airtight containers. They should last up to 3-4 days in the fridge. The tahini-pomegranate dressing can also be stored separately in the refrigerator for up to a week.
Freezing:
If you'd like to freeze your sweet potatoes for longer storage, individually wrap each baked sweet potato in foil or plastic wrap and then place it in a freezer-safe bag or container. They can last up to 3 months. However, the chickpea-pomegranate-walnut mixture and the tahini-pomegranate dressing are best made fresh.