Loaded Sweet Potatoes (Print Version)

# Ingredients:

01 - 4 medium sweet potatoes.
02 - 1 15-ounce can chickpeas, rinsed and drained.
03 - 1/2 Tbsp olive oil.
04 - 1/2 tsp each cumin, coriander, cinnamon, smoked paprika.
05 - 1 pinch sea salt or lemon juice.
06 - GARLIC HERB SAUCE:.
07 - 1/4 cup hummus (or tahini).
08 - 1/2 medium lemon, juiced.
09 - 3/4 - 1 tsp dried dill.
10 - 3 cloves garlic, minced.
11 - Water or almond milk to thin.
12 - Sea salt to taste.
13 - OPTIONAL TOPPINGS:.
14 - 1/4 cup cherry tomatoes, diced.
15 - 1/4 cup chopped parsley.
16 - 3 Tbsp finely chopped red onion.
17 - 2 Tbsp lemon juice.
18 - Chili garlic sauce.

# Instructions:

01 - Preheat oven to 400°F. Cut potatoes lengthwise. Season chickpeas with oil and spices.
02 - Place potatoes face down and chickpeas on baking sheet. Bake 25 minutes until tender.
03 - Whisk hummus, lemon, dill, garlic. Thin with liquid to make pourable.
04 - Mix tomatoes, parsley, onion with lemon juice and let marinate.
05 - Top potatoes with chickpeas, sauce, tomato-parsley salad and optional chili sauce.

# Notes:

01 - Can substitute tahini for hummus in sauce.
02 - Quarter large potatoes to speed cooking.
03 - Best served fresh.

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