Sesame Chickpea Stuffed Sweet Potatoes

Here's what you'll need:

• 4 medium sweet potatoes
• 1 teaspoon of vegetable oil
• 1 (15-ounce) can of unsalted chickpeas, rinsed and drained
• 2 teaspoons of toasted sesame oil
• 1 teaspoon of garlic powder
• 1/2 teaspoon of kosher salt
• 3 tablespoons of tahini
• 1 teaspoon of grated fresh garlic
• 1 teaspoon of rice vinegar
• 3 tablespoons of hot water
• 4 teaspoons of Sriracha chili sauce
• 2 teaspoons of water
• 1/2 teaspoon of sesame seeds

Instructions:

1. Preheat the oven to 400 degrees. 
2. Pierce the potatoes with a fork on all sides and rub generously with vegetable oil.
3. Bake the potatoes directly on the rack for 40 minutes to an hour, or until tender. (Keep the oven on...)
4. Split the potatoes in half lengthwise and score the insides. 
5. Drain the can of chickpeas into a colander and and rinse with warm water. 
6. Pat dry with a paper towel and spread evenly on a baking sheet.
7. Drizzle on the sesame oil and toss so they are evenly coated.
8. Sprinkle on the garlic powder and 1/4 teaspoon of salt and toss again.
9. Bake in the 400 degree oven for 30 minutes, tossing them every 10 minutes so they toast evenly.
10. Meanwhile, combine the tahini, fresh garlic and vinegar in a bowl.  Add the hot water and stir until the mixture is loose and smooth.
11. In another small bowl, combine the remaining water and Sriracha in a bowl. 
12. When your chickpeas are done roasting, remove them from the oven and being to stuff your potatoes.
13. Start with the chickpeas, then add the tahini sauce, and Sriracha mixture. Top with sesame seeds or fresh chopped green onion and enjoy!

I got this easy vegetarian recipe from Cooking Light, except I removed the ginger based ingredients because I am not a huge fan. Delicious and perfect for #meatlessmonday!