DON'T MAKE AS WRITTEN. If make again, use Thai tofu salad dressing and don't use baked chickpeas. Sub with normal beans or quorn.
4 servings; Air fried chickpeas stuffed sweet potatoes
2 medium sweet potatoes
1 large onion, thinly sliced
4 cups fresh spinach
0.67 cup Kroger Garbanzo Beans Dry
1 tablespoon olive oil (divided)
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Salt and pepper to taste
64 g (1/4 cup) tahini (80% = 51.2 g; Morg gets 63%)
1-2 tablespoons lemon juice
1 clove garlic, minced
2-4 tablespoons water
Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and bake for 45-60 minutes until tender.
Sauté Onions: Heat 1/2 tablespoon olive oil in a skillet over medium heat. Cook sliced onion, about 15 minutes.
Spinach: Add spinach to onions, cook until wilted. Season with salt and pepper.
Chickpeas: DRY throughly. 1/2 tbsp olive oil. Convection @400F. Bake 20-30 mins. Toss in spices.
Tahini Sauce: Whisk together tahini, lemon juice, minced garlic, and salt. Add water to desired consistency.
Assemble Stuff Sweet Potatoes: Cut open sweet potatoes, fluff inside with a fork. Stuff with sautéed onions and spinach, top with crispy chickpeas, and drizzle with tahini sauce.