Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat the oven to 400°F (200°C).
Bake the sweet potatoes for 45-60 minutes until soft.
In a skillet, heat olive oil and sauté minced garlic, then add spinach and cook until wilted.
Drain and rinse chickpeas, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until crispy.
Once the sweet potatoes are done, slice them in half and scoop out a little flesh.
Mix the scooped sweet potato flesh with sautéed spinach and tahini to taste.
Fill the sweet potato skins with the mixture and top with crispy chickpeas.
Drizzle with lemon juice before serving.

For quicker prep, microwave sweet potatoes for 6-8 minutes before baking. Store components separately to maintain texture.