Loaded Sweet Potatoes

with a tahini drizzle.

Prep Time: 10 minutes
Cook: 60 minutes
What you’ll need
  • 2 Sweet Potatoes
  • 1, 15 oz. can of chickpeas
  • 1 bag of fresh spinach
  • 2 garlic cloves
  • 1 tbsp of Coco Mediterranean Spice
  •  Coco Maple Tahini Sauce

What You Probably Have:

  • Olive Oil
  • Salt
  • Pepper
  • 1 bowl
  • 2 sheet trays
  • 1 skillet
From the coco kitchen
  1. Preheat your oven to 400 degrees.
  2. Wash and dry sweet potatoes and slice length wise. Place potatoes face down (or skin side up) on your parchment lined baking sheet. Bake for about 30-35 minutes, or until potatoes are soft to the touch.
  3. Rinse and dry chickpeas really well. Toss the chickpeas with your spice blend and some olive oil, ensuring chickpeas are well coated. Arrange on a parchment lined baking sheet and bake for 15-20 minutes or until crispy.
  4. In a skillet, heat up some olive oil on medium heat. Add minced garlic and sautè until fragrant. Add in spinach, and cook for 2 minutes.
  5. Assemble your sweet potato boats and drizzle with maple tahini sauce. Enjoy!

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