Loaded with Middle Eastern toppings, this recipe is a healthy take on the traditional baked potato, and is packed with flavor.

Prep Time :15 Minutes
Cook Time : 55 Minutes
Total Time : 1 Hours, 10 Minutes
Yield : 4


  • Substitute alfalfa sprouts with baby arugula or your favorite greens.
  • Alternatively, pierce potatoes with fork and cook on HIGH in microwave for 8 to 10 minutes or until tender.


  • 1/2 pkg (3 oz) Casbah® Tabouli Mix
  • 2 large sweet potatoes (2 lbs)
  • 1 tbsp olive oil
  • 4 tsp tahini paste
  • 2 tbsp plain yogurt
  • 1 clove garlic, minced
  • 1 tbsp cilantro thinly sliced
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1/2 can (275 ml) chickpeas, drained and rinsed
  • 1 medium tomato, diced
  • 1 cup loosely packed alfalfa sprouts
  • 1/4 cup halved pitted black olives


  1. Preheat oven to 350˚F. Place sweet potatoes on baking sheet and pierce all over with a small pairing knife. Rub with olive oil. Bake 40- 50 minutes minutes or until fork tender.
  2. Bring 1/4 cup water to boil, stir in tabouli mix; cover and steam for 5 minutes.
  3. Whisk 2 tbsp water with tahini paste until smooth; add yogurt, garlic cilantro, lemon juice, and salt. Toss in chickpeas and cooked tabouili.
  4. Cut each sweet potato in half lengthwise. Top with tabouli mixture, tomatoes, sprouts, and black olives.

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