Directions

1. Preheat the oven

Set your oven to 400°F (200°C) to preheat.

2. Prepare and roast the sweet potatoes

Wash and scrub the sweet potatoes thoroughly, then dry them. Place on a baking sheet lined with parchment paper or aluminum foil. Drizzle with olive oil and sprinkle with salt, making sure the skins are well-coated. Pierce with a fork and bake for 45 minutes to 1 hour, or until soft.

3. Roast the chickpeas

About 20 minutes before the sweet potatoes are done, toss the drained chickpeas with olive oil, salt, paprika, and garlic powder (if using). Spread in a single layer on the same baking sheet as the sweet potatoes or a separate one. Return to the oven and roast until crispy and golden.

4. Make the tahini sauce

While the potatoes and chickpeas are roasting, whisk together tahini, lemon juice, salt, and black pepper in a bowl. Gradually add water, one tablespoon at a time, until the sauce becomes smooth and pourable.

5. Assemble the loaded sweet potatoes

Once the sweet potatoes are done, remove from the oven and let them cool slightly. Cut each potato lengthwise and mash the insides gently with a fork to create a pocket. Fill with roasted chickpeas, baby spinach, olives, sun-dried tomatoes, and a generous drizzle of tahini sauce. Sprinkle with fresh herbs and chili powder if desired. Serve warm.