Stuffed Yams with Easy Tahini Sauce

This is one of my go-to fall recipes. It’s so simple to make, so satisfying and so filling! Yams are a great source of vitamin C, which is used to fight winter infections such as colds and flus and they also help build immunity, so it’s a good idea to consume a lot of them when the temperatures begin to change.

Stuffed Yams with Easy Tahini Sauce

Stuffed Yams with Easy Tahini Sauce

INGREDIENTS

4 yams
1 onion, diced
2 garlic cloves, diced
2 tsp cumin
½ tsp paprika
½ tsp chilli flakes
½ tsp cardamom
1 Tbsp green jalapeno, chopped
1 can low-sodium chickpeas, rinsed well

Easy Tahini Sauce //

2/3 cup water
2/3 cup tahini butter
1 lemon, juiced

DIRECTIONS

1. Preheat the oven to 350 degrees F.

2. Wrap the yams in tin foil and poke tiny holes in the tin foil so the yams can breathe while they’re cooking.

3. Bake the yams for at least an hour until they’re soft and gooey. I know they’re ready to use once they’re oozing out of the tin foil. Soft and delicious!

4. Meanwhile, in a frying pan sauté the onion and garlic in a little bit of water (approximately 2 Tbsp). You can always use oil for this but I prefer to cook with water.

5. Next, add the spices and jalapeno and stir well.

6. After a few minutes, add the chickpeas and stir. Continue to cook for approximately 20 minutes, until the chickpeas are well seasoned and coated with the spices.

7. Meanwhile, make the Easy Tahini Sauce by combining all of the ingredients in a food processor or blender and blending until smooth. This recipe does vary as some lemons are juicier than others. If the sauce is too thick and paste-like, add some more water. If it’s too watery, add more tahini. Play with it until you find a consistency you prefer.

8. Remove the yams from the heat when they are finished cooking and with a knife, gently cut a section away from the centre of the yam, lengthwise. With a fork, mash it slightly.

9. Add the chickpeas to this spot, it should resemble a ‘yam boat’

10. Top with Easy Tahini Sauce, fresh tomatoes and fresh cucumber and enjoy!

Stuffed Yams with Easy Tahini Sauce (vegan)

Now that we’ve got you in the mood for fall, check out these related reads:

Pumpkin Spice Latte (Dairy-Free)

Root Veggies 101 // Root Veggie Roast

Curated Autumn: Everything You Need for a Productive Stylish and Healthy Fall


ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believes in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.

Connect with Ashley on her blog, Rae of Sunshine LifeFacebook, and Instagram.

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