Healthy recipe for loaded baked potatoes
Roast sweet potatoes are topped with spiced chickpeas, tomato-parsley salad, and tahini dressing. (October 2022) Credit: Marge Perry
Goodbye, unhealthy loaded potatoes, filled with calories and fat. Hello, new favorite plant-based dinner, full of nutrients, healthful carbs, and most of all — enticing flavors and textures.
If you don’t want to go full on plant-based, you can replace the chickpeas with diced chicken. Simply toss the chicken with the same spice blend and sauté it in a little olive oil.
This dinner may be served hot or room temperature. You can make all the components a day in advance and assemble just before serving. (It makes a great lunch!)
Loaded Sweet Potatoes
4 sweet potatoes, halved lengthwise
1 tablespoon olive oil
Spice Roasted Chickpeas
1 (15-ounce) can chickpeas, drained and rinsed
2 teaspoons olive oil
½ teaspoon ground cumin
½ teaspoon coriander
¼ teaspoon cinnamon
¼ teaspoon smoked paprika
¼ teaspoon salt
Tomato Topping
4 plum tomatoes (about 1 pound) diced
1 cup parsley, coarsely chopped
1 tablespoon balsamic vinegar
½ teaspoon sugar
Tahini Dressing
2 tablespoons tahini
2 teaspoons lemon juice
1 tablespoon water
1/8 teaspoon salt
1. Preheat the oven to 400 degrees. Coat a sheet pan with cooking spray.
2. Rub the oil over the surface of the sweet potatoes and place them cut side down on the sheet pan. Place in the oven for 5 minutes.
3. Toss the chickpeas with the oil, cumin, coriander, cinnamon, smoked paprika and salt. After the potatoes have roasted 5 minutes, add the chickpeas to the sheet pan. Roast another 25 minutes, or until the potatoes are fork tender and the chickpeas a little crispy on the exterior.
4. Meanwhile, make the tomato topping: toss the tomato, parsley, vinegar and sugar together and allow to sit at room temperature while the potatoes and chickpeas roast.
5. Make the tahini dressing: combine the tahini, lemon juice, water and salt and stir until smooth. Taste and add lemon or salt as desired.
6. Place the potatoes cut side up on a platter or plates. Press the cut side with the back of the spoon to make a slight indentation. Top with the tomato salad, and chickpeas. Drizzle with the tahini dressing. MAKES 4 servings
