Greek Stuffed Sweet Potato with Lemon Tahini

Yields: 4 halves

Ingredients

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

Directions

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!