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Healthy Sweet Potato filled with Garbanzo Beans and Tahini Sauce

Course Dinner, Main Course, Quick Lunch


For 2 portions

  • 1 large sweet potato
  • 200 g cooked or canned chickpeas
  • 1 garlic glove
  • Fresh parsley/ baby spinach
  • Salt and pepper to taste

Tahini sauce

  • Tahini paste
  • Water
  • Lemon juice or apple cider vinegar


  • Preheat the oven for 200 C
  • Cut the sweet potato lengthwise and brush with olive oil (optional)
  • Bake the potato halves until soft (30-40 minutes)
  • Take the potatoes out of the oven and scoop middle fresh so, but leave enough on the sides so that the potatoes can preserve its shape
  • Mash the potato flesh in a bowl with a fork
  • Add the garbanzo beans, pressed garlic and fresh chopped parsley or spinach into a bowl
  • Mix all the ingredients together and lay over the potatoes
  • Mix 1 tbsp. of tahini with a juice of half a lemon or 2 tbsp. of apple cider vinegar, add some water if it is too think
  • pour the sauce over the potatoes or serve on the side and Enjoy!