How to make:
Chickpea Veggie Stuffed Breakfast Sweet Potatoes
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 3 cups spinach, chopped
- 1 15-ounce can chickpeas, drained and rinsed
- 4 baked sweet potatoes
- 1/4 cup tahini
- In a medium skillet over medium heat, warm oil. When hot, add mushrooms; cook for 5-7 minutes, until tender and lightly browned. Add garlic; cook for 1 minute, stirring. Add spinach and chickpeas; cook for 1-2 minutes, until wilted.
- Stuff each potato with 1/4 of the filling. Top each with 1 tablespoon tahini.