Spicy and sweet come together in this delicious vegan recipe for Chickpea Stuffed Sweet Potatoes with Vegan Tandoori Masala. Packed with nutrients and flavor, it's the perfect choice for any meal!
Bake 2-3 sweet potatoes at 425 for 40-50 minutes. Poke holes in the sweet potatoes before putting them in the oven. This allows them to cook more evenly.
Drain and rinse 1 can chickpeas. Toss chickpeas in some olive oil (1-2 Tbsp) in a pan on medium heat till they are a bit crispy. This only takes a few minutes.
Then add some tandoori masala seasoning blend. I used about 1/2 a tsp and then added 1 tsp of hot chili powder to make it extra spicy 🔥 I didn’t add any salt since my masala blend already had salt 🧂 in it. Taste it as you go. You can always add more spice but you can’t take it away 😝🍴
Use a fork to remove a little of the center of the baked sweet potatoes (sliced open) and load with chickpeas.⠀
Easy guacamole
Mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, 1/4 cup finely chopped cilantro (optional for you but for me my Guac NEEDS cilantro I love it haha) and salt to taste.
Add dollop of guacamole to top of the chickpeas and drizzle tahini (about a tablespoon per potato) and Enjoy!