Stuffed Sweet Potatoes  (High Protein)


Step 1. Scrub and dry the sweet potatoes. Add a drizzle of olive oil, and a dash of salt. Rub the skins until evenly coated with the oil. Use a fork to prick each one several times evenly. Bake or air fry the sweet potatoes until fork tender.

Step 2. Transfer the tempeh and chickpeas to a large rimmed baking sheet. Add the olive oil, garlic, paprika, and salt. Toss to coat. 

Step 2. Bake with the potatoes for about 15 minutes, or until crispy and golden brown.

Step 3: Add the tahini, cumin, salt, and lemon juice to a medium bowl. Grate or press the garlic into the bowl. Add the ice-cold water 1 tablespoon at a time until the desired consistency.

Step 4. Transfer the kale to the bowl used for the potatoes. Add olive oil and salt and massage until just softened.

Step 5. Make Stuffed Sweet Potatoes: Layer the kale, place the chickpeas and tempeh on top, and drizzle with dressing.

Full Recipe