Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle

INGREDIENTS

3 cups

cooked chickpeas

1/2 tsp

cumin

1/2 tsp

coriander

1/2 tsp

turmeric

1/2 tsp

sweet paprika

1/4 tsp

smoked paprika

cayenne

1/2 tsp

coarse salt

1 tbsp

vegetable oil

medium sized sweet potatoes (try to find ones that are the same size and shape for even cooking time)

1 tbsp

almond or cashew butter (or tahini)

1/4 cup

unsweetened soy or almond milk

1/2 tsp

cumin

1/2 tsp

ginger powder

1/4 tsp

salt

Crushed red pepper

2 cups

washed and chopped leafy greens

Optional: chopped cilantro, for serving

1/3 cup

tahini

1/4 cup

water

2 tbsp

lime juice

1/2 tsp

salt

small, crushed garlic cove

1 tsp

agave or maple syrup