Greek Stuffed Sweet Potato

So Minimalist Baker is 100% my go-to when I’m looking to make a quick, easy, low-ingredient meal and don’t have any creative juices of my own flowing. Her recipes are based on 30 minutes or less cooking time, with 10 ingredients or less.

I love her Mediterranean Baked Sweet Potato and make it quite often, but I’ve been really wanting to put a specific Greek spin on it. My friend Celeste sent me this recipe for vegan almond feta cheese last week, buuuuut, I’m out of almonds, so I’ll definitely be making it for the next time I have any type of Greek food! It’s literally the easiest vegan cheese recipe I’ve ever seen. Note to self: GET ALMONDS!

Check out my spin on Minimalist Baker’s baked sweet potatoes below! Enjoy friends! And as always, make sure you tag me (@labelesslife) on IG and Facebook if you try this recipe – I loooove seeing your pics!

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Serves 6

Ingredients

3 large sweet potatoes, washed and cut in half

3 cups dry chickpeas, soaked for 12 hours, then boiled until soft (or you can get canned chickpeas! I find that buying them in bulk is less expensive

6 cups fresh spinach

3 tomatoes, diced

1 bottle of kalamata olives

1 tbsp each of cumin, cinnamon, ground coriander

1sp each of cayenne pepper, paprika (smoked if you have it), and salt

2 tbsp + 2 tbsp olive oil

pepper, to taste

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Tahini Tzatziki

1 cup tahini

3/4 cup cucumber, finely chopped

1/4 cup lemon juice

4-5 garlic cloves

4-6 tbsp fresh, frozen, or dried dill

water to thin, using 1/4 cup at a time

salt and pepper, to taste

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Your Steps

  1. Preheat oven to 400F. Toss chickpeas in spice blend (cumin, coriander, cinnamon, cayenne, paprika, salt, and pepper) and 2tbsp of olive oil and spread them out on a parchment lined baking sheet. Wash and cut each sweet potato in half, coat with remaining 2 tbsp of olive oil, and place face down on a parchment lined baking sheet. Bake each for 25-30 minutes, or until chickpeas are warmed through, and sweet potatoes can be easily pierced with a fork.
  2. While chickpeas and sweet potatoes are baking, add all of your ingredients for the tahini tzatziki (minus the cucumber) to a food processor or blender and blend until smooth. You may need to scrape the sides down as you add water as you go.
  3. Stir cucumber into tahini tzatziki and set aside.
  4. Wilt spinach in a frying pan over medium heat with a little bit of water and set aside.
  5. Once potatoes are done, take them out of the oven and mash the inside a little bit with a fork – this will be your bowl!
  6. Fill potatoes with wilted spinach, chickpeas, kalamata olives, and fresh tomatoes. Top with tahini tzatziki.
  7. Enjoy!

 

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