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Marika Day’s Stuffed Sweet Potatoes


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1 hour


  • 4 sweet potato
  • 1 tsp extra virgin olive oil
  • 400 g chickpeas drained and rinsed (one tin)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp ground paprika
  • 2 cups kale roughly chopped

Tahini Dressing

  • cup tahini runny
  • 1 lemon juice and zest
  • 1 tbsp maple syrup
  • ½ tsp garlic powder
  • 2 tbsp water
  • sea salt and ground black pepper


  • Preheat oven to 200°C. Prick sweet potatoes with a fork and place onto a baking tray.
  • Roast in a preheated oven for 45 minutes - 1 hour or until cooked through.
  • Meanwhile, make dressing by whisking all the dressing ingredients together until combined. Add as much water as required to thin out dressing.
  • Heat a large pan with extra virgin olive oil and add chickpeas and spices. Toss for 3-5 minutes or until beginning to get crispy. Season with salt and pepper.
  • Add chopped kale and cook for a further 2-3 minutes or until kale has wilted.
  • Remove sweet potatoes from the oven and cut open. Stuff with chickpea mixture and drizzle with tahini dressing. Season with salt and pepper and lemon zest.


Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

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