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Stuffed Sweet Potatoes with Kale, Crispy Chickpeas, and Tahini Honey Dressing

Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Main Course, Salad, Side Dish
Servings 4 servings

Ingredients
  

Stuffed Sweet Potatoes with Kale and Crispy Chickpeas

  • 2 sweet potatoes increase the number of sweet potatoes if increasing servings
  • 1 cup of kale leaves
  • 1 can of chickpeas drained
  • 1 tablespoon paprika or cumin
  • 1/4 cup parsley

Tahini Honey Dressing

  • 1/4 cup tahini
  • 1 tablespoon honey
  • 1/2 lemon juiced
  • 1 teaspoon olive oil
  • 1 teaspoon dijon mustard
  • 2 teaspoons water
  • Salt and pepper to your preference

Instructions
 

  • Preheat your oven to 400°F.
  • Slice your sweet potatoes in half and cook in the oven at 400°F for ~45 minutes or until the inside of the sweet potato is soft. You can check this by poking a fork into the sweet potato.
  • While the sweet potato is cooking, cook the chickpeas. Mix the chickpeas with paprika or cumin to spice. Place the drained chickpeas into an air fryer or oven at 350°F for ~30 minutes or until brown and crispy.
  • While you wait for the sweet potato and the chickpeas to cook, cook the kale leaves. And also whisk the tahini honey dressing ingredients together to make the dressing.
  • When the sweet potato is finished cooking, let the sweet potatoes cool for ~10 minutes before fleshing out the sweet potatoes. Leave around at 1cm edge around the sweet potato when removing the flesh. Mix the flesh of the sweet potatoes with the cooked kale.
  • To prepare for serving, place the sweet potato and kale mixture back into the sweet potato vessel, top with the crispy chickpeas, drizzle the dressing on, and top with parsley.
Keyword air fryer chickpeas, airfryer, cumin, dressing, honey, kale, olive oil, paprika, parsley, salad dressing, sweet potato, sweet potato fries, sweet potatoes, tahini