Shawarma-Ish Stuffed Sweet Potatoes Recipe
Prep Time:
15 minutes
Cook Time:
55 minutes
Servings:
4 servings
Ingredients
  • 4 sweet potatoes
  • 1 pound shaved sirloin steak
  • 2 cloves minced + 1 clove grated garlic, divided
  • 1 tablespoon cumin
  • 1 teaspoon paprika
  • ½ + ¼ teaspoon salt, divided, plus more to taste
  • ½ + ¼ teaspoon black pepper, divided
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon turmeric
  • ¼ cup + 2 tablespoons olive oil, divided
  • 1 (15-ounce) can chickpeas, drained and dried
  • 2 cups spinach
  • ¼ cup tahini
  • ½ lemon, juiced
  • 1 teaspoon Dijon mustard
  • 2 tablespoons water, or as needed
  • Cilantro, for serving
Directions
  1. Preheat the oven to 425 F.
  2. Pierce sweet potatoes on all sides with a fork and arrange on a foil-lined baking sheet.
  3. Bake for 40–50 minutes, or until soft.
  4. In the meantime, marinate the beef. Add the shaved steak, 2 cloves minced garlic, cumin, paprika, ½ teaspoon salt, ½ teaspoon black pepper, coriander, cinnamon, turmeric, and ¼ cup olive oil to a bowl.
  5. Combine until well mixed, then set aside for at least 30 minutes.
  6. Peel the skins off of the dried chickpeas.
  7. Arrange chickpeas on a baking sheet and drizzle with 2 tablespoons olive oil, the remaining salt, and the remaining pepper. Roast for 10–15 minutes, or until crispy.
  8. When the sweet potatoes are nearly done, cook the beef. Heat a cast-iron skillet over medium heat.
  9. Add the beef and marinade to the skillet and cook until browned.
  10. Add the spinach and cook until wilted.
  11. In a small bowl, whisk together the tahini, grated garlic, lemon juice, mustard, and water until smooth and creamy. If needed, add more water to thin. Season to taste with salt.
  12. To assemble, cut open the sweet potatoes.
  13. Fill with beef and spinach mixture.
  14. Top with chickpeas and serve with tahini dressing and cilantro.