Stuffed Sweet Potato with Kale, Chickpeas, and Creamy Sesame Sauce

Now that it's a bit colder, I find myself reaching for soups and stuffed potatoes instead of salads and wraps.  There is just something more comforting about a heartier lunch when it's chilly outside. 

This simple stuffed sweet potato is packed with flavor and nutrition from quickly sauteed kale, garlic, onions, and chickpeas.  Then everything is topped with a creamy sesame sauce made with tahini and lemon juice. 

It's easy to make ahead of time if you need to pack your lunch.  Just bake (or microwave) the potatoes, saute the kale and chickpeas, and whisk together the sauce.  Then pack each item separately and assemble it at work. 

We also love these Buffalo Chickpea Stuffed Sweet Potatoes and Southwest Stuffed Sweet Potatoes.

Why We Love These Stuffed Sweet Potatoes

• Healthy and nutritious: This dish is healthy and packed with vitamins, minerals, fiber, healthy fats, and protein. It is loaded with superfoods like kale, uses chickpeas for plant-based protein, and is finished with a heart-healthy tahini-based sauce made from sesame seeds.
• Affordable: Everything in this recipe is very affordable and easy to find in any grocery store. 
• Versatile: Switch up the vegetables and beans to create all different combinations of flavor in this dish. 
• Easy: This dish comes together in less than 15 minutes if you cook the sweet potato in the microwave.

Recipe Ideas and Pantry Swaps

Here are some delicious ways to customize this recipe for your preferences or to use what you have in the pantry.

• If you don't normally use tahini at home, swap in almond butter or cashew butter for the tahini. Hummus would also work.
• For a sweeter sauce, add some honey or maple syrup to the tahini sauce.
• Swap in different vegetables. Spinach, broccoli, cauliflower, or cabbage would all be delicious.
• Try the dish with different beans or grains. White beans, black beans, quinoa, or barley would all be delicious. 
• Add extra flavor with sundried tomatoes, olives, artichokes, roasted red peppers, or fresh herbs.
• If you prefer a regular potato, that works as well. 
• For a lower-carb dish, serve the sauteed kale and chickpeas in a cooked zucchini or butternut squash. 
• If you eat meat, consider adding some cooked chicken to the dish. 

How to Meal Prep Stuffed Sweet Potatoes

If you are making these for meal prep, here's what to do:

• Bake the sweet potatoes in the oven so you can cook more than one at a time. Let fully cool and set aside.
• Make a big batch of kale and chickpeas. Season it well. Let cool and set aside.
• Grab a mason jar and make a larger serving of the tahini sauce.
• In the morning, assemble the sweet potato and the kale mixture. Pack the tahini sauce seperattely.
• Warm the potato and kale in the microwave. Then drizzle with tahini sauce when serving.