Yields 4 MetPro Servings (1 potato per serving
MetPro Serving Breakdown:
Meal Carb = 3 (Basic: 45g carbs)
Veggie Carb = .5 (Basic: 7.5g veggie carbs)
Protein = 1 (Basic: 15g protein)
Fat = .5 (Basic: 7.5g fat)
- 4 medium sweet potatoes
- 1-15 ounce can chickpeas
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 2 cup baby spinach, roughly chopped
- 1/2 onion, diced
- 1 garlic clove, minced
- 1/4 cup tahini
- Salt and pepper to taste
- Crushed red pepper flakes
1.) Preheat the oven to 375 degrees F. Pierce the sweet potatoes with a fork and roast for 45-55 minutes or until they are just tender. Let the sweet potatoes cool, then cut them in half lengthwise and fluff with a fork.
2.) While the sweet potatoes are roasting, drain and rinse the chickpeas. Pat them dry with paper towels and remove the loose outer skins. In a small bowl, toss the chickpeas with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin.
3.) Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
4.) While the sweet potatoes and chickpeas are roasting, sauté the onions until soft, using non-stick spray over medium heat, and then add the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and salt and pepper to taste. Continue cooking until fragrant, about 1 minute.
5.) Top each of the sweet potato with chickpeas and spinach mixture. Drizzle each potato with 1 tablespoon of tahini and sprinkle with red pepper flakes before serving.