Greek Stuffed Sweet Potato with Lemon Tahini
Season and air fry greek roasted chickpeas.
Pierce sweet potatoes with a fork on all sides and microwave for 10-15 minutes until cooked all the way.
Cut shallot and mince garlic. Add shallot, garlic, tahini, maple syrup, lemon, and red wine vinegar to a small bowl. Whisk thoroughly.
Cut sweet potato in half and mash down each side creating a pocket. Add chickpeas, greek roasted chickpeas, pickled onion, and dill. Drizzle sauce over sweet potato to complete the dish!
2 sweet potatoes
12 oz. greek roasted chickpeas (in recipes)
1/3 cup pickled onion
1 shallot
3 garlic cloves
⅓ cup tahini
2 tbsp maple syrup
1 lemon
1/4 cup red wine vinegar
dill
Ingredients: Yields: 4 halves
Directions
