Chickpeas and Greens Stuffed Baked Potato
If you are looking for a hearty healthy comfort food option for dinner, a stuffed baked potato is perfect! For this recipe I stuff it with beans for protein and greens for nutrients, then top it off with a flavorful sauce. It is delicious and easy to make, so perfect for a weeknight meal!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- Preheat the oven to 425F degrees. Prick the potato several times with a fork, and set on a tray in the oven. Bake for about 45 minutes to an hour until tender.
- Meanwhile, heat the olive oil in a pan, and add the chickpeas, garlic, and spices, and sautee until the chickpeas are warmed through, and the spices are fragrant. Add the greens, and sea salt to taste and sautee just until the greens are wilted. Remove from heat and add lemon juice. Stir in until incorporated.
- To make the tahini dressing, mix together ingredients in a small bowl until smooth (adding a touch more water if needed since some tahini is stiffer than others).
- To assemble, cut baked potato in half length wise, and spoon the chickpea mixture over it. Drizzle with the tahini dressing, and enjoy!
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- Allergen Friendly
- Heart Healthy