Vegan Moroccan stuffed sweet potatoes - these are filled with an easy bulgur tabbouleh, hummus, baba ghanoush, crispy chickpeas, and pomegranate.
To serve, cut the cooked sweet potatoes open but not all the way through. Mash the inside slightly with a fork, place some rucola inside, then add tabbouleh. Top with plenty of hummus and baba ghanoush, pomegranate, crunchy chickpeas, and additional herbs.
• Don't place the sweet potatoes directly onto an oven rack, they'll get sugars all over your oven. I learned this by mistake and cleaning burnt sugar from your oven is a bitch.
* I used a combination of mint, oregano, and parsley. Choose whatever herbs you prefer.
* If you don't have pomegranate, you can use raisins for a little sweetness instead.