3 medium sweet potatoes

1 cup water

1 tablespoon + 1 teaspoon coconut oil

1 cup cooked chickpeas

1 small zucchini, sliced into 1/2" strips lengthwise

1/2 medium red bell pepper, sliced into 1/2"strips lengthwise

2 teaspoons za'atar

1/4 cup fresh parsley leaves, chopped

1/4 cup tahini

1/3 cup water

1 tablespoon scallion tops, chopped

1 teaspoon garlic powder

Salt, to taste

Preheat the oven to 400F Slice each sweet potato in half lengthwise Puncture holes into sweet potato with a fork, and place onto a baking dish (cut side up) Add water to the bottom of the baking dish, and drizzle 1 tablespoon of coconut oil on top of sweet potatoes Bake for 45-60 minutes, or until you can easily stick a fork through the potatoes Up next, let's roast our chickpeas & veggies. Add the chickpeas, zucchini and pepper to a baking sheet Drizzle 1 teaspoon of coconut oil onto them, and sprinkle 1 teaspoon of za'atar atop Pop that into the same oven for 25 minutes. Remove and set aside once done Once the sweet potatoes are ready, mash up the insides with a fork, and stuff with the roasted chickpeas & vegetables Add another teaspoon of za'atar on top, and drizzle the homemade tahini sauce (see below) for a finishing touch. Top with fresh parsley and enjoy!
Add all ingredients (except salt) to a food processor Blend until smooth, and add salt to taste