TAHINI STUFFED SWEET POTATOES

SERVES 2 | TAKES 40 MINUTES

• MACROS

  Calories (Kcal): 487

  P: 38g

  C: 53g

  F: 16g

INGREDIENTS

• 100g dry TVP (1 cup)

• 1 cup hot water

• 1 tsp each onion powder, garlic powder, smoked paprika, and cumin

• 1 large sweet potato, halved lengthwise

• 2 cups kale, washed and roughly chopped

Crispy Chickpeas

• 1 can chickpeas, drained and rinsed

• 1 tsp each of smoked paprika, onion powder and garlic powder

• Optional: 1 tsp olive oil for extra crispy-ness

Tahini Sauce

• 2 tbsp tahini

• 1 tbsp lemon juice

• Salt & pepper

• Water

METHOD

1. Start by placing the sweet potatoes in a preheated oven and allow to bake at 175 degrees Celcius for 30-40 minutes or until golden brown on the outside and soft on the inside (prepping a batch of these at the start of the week is a great meal prep hack to reduce time in the kitchen!)

2. While the sweet potatoes are roasting, soak the TVP in 1 cup of boiling water for 5 minutes until the water has evaporated.

3. In a non-stick or lightly greased pan, add the rehydrated TVP, onion powder, garlic powder, smoked paprika, and cumin and allow to fry for 5 minutes until slightly crispy, stirring throughout to prevent it sticking to the pan. Turn off the heat and leave to the side.

4. Next prepare the tahini sauce. In a small bowl, mix together the tahini, lemon juice, salt and pepper, adding water little by little until desired consistency is reached. You want a consistency that is a little thicker than water.

5. Once the potatoes are ready, lightly steam the kale by covering it with boiling water in a large bowl or pot for 2-3 minutes and then straining.

6. Assemble the sweet potato, kale, spiced TVP mixture, crispy chickpeas, and top with the tahini sauce - enjoy!