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Chickpea Stuffed Sweet Potatoes (Healthy Weeknight Dinner)

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I could eat potatoes in every meal and never get bored. How do you make a sweet potato even better? You stuff it and dress it up! These sweet potatoes are stuffed with chickpeas, making them an incredibly healthy and filling alternative to potato skins.

Chickpea stuffed potatoes

​From snacks to suppers, spicy chickpeas are definitely nothing new. I love making roasted chickpeas in the air-fryer for a quick and easy snack. If you’re not a fan of spice, you can easily change up this recipe with more savory or sweet spices.

One of the best things about garbanzo beans is their ability to work with many different flavors. This is why they’re one of my favorite foods.

Chickpea stuffed potatoes

Recipe highlights:

  • Vegan friendly – this plant based recipe is perfect for those who are seeking a satisfying meal with simple ingredients that is also meat free.
  • Completely balanced – this meal combines protein along with carbohydrates and healthy fats for a full meal.
  • Easy to make – you can make this recipe for meal prep in advance and serve it up for lunch or dinner. It also pairs well with a healthy green salad.
  • Versatile – If you’re not a fan of the spices I use, feel free to mix them up and make it your own.
  • Unique flavors – chickpeas don’t have much flavor on their own. But, when combined with smoky ingredients and a creamy tahini, they become an instant favorite.

How to make chickpea stuffed sweet potatoes

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, and drizzle 1 tbsp. of olive oil on the bottom.

Scrub the sweet potatoes, remove any bad spots, and slice them in half lengthwise while leaving most of the peel on. Place them cut-side down in the baking pan, coating the cut surfaces in oil.

Cover with foil and bake for 20 minutes, then uncover and bake for another 20-30 minutes until soft and fork tender.

Chickpea stuffed potatoes prep

Mix the tahini, maple syrup, and black pepper in a bowl. Add lemon juice, and stir until the mixture thickens. Add 2 tbsp. of water and stir until smooth. Continue adding water to reach a thick, pourable consistency. Season with salt to taste, then set aside.

When the sweet potatoes are nearly done, dice the onion and mince the garlic. Heat 1 tbsp. olive oil in a pan over medium heat. Add the onion and cook until browned (5-7 minutes).

Add the chickpeas, garlic, harissa, cumin, and salt. Stir frequently until chickpeas are heated through and browning on the bottom (5-7 minutes).

Chickpea stuffed potatoes prep

Top each sweet potato half with a scoop of chickpeas, tahini sauce, and chopped cilantro in a single layer.

Store cooked components in an airtight container separately and reheat before assembling.

Variations and substitutions

  • You can also use black beans for this recipe instead of chickpeas. You’ll still get that satisfying boost of protein, but the flavor will be a bit different.
  • If you don’t have harissa paste, try using buffalo sauce instead.
  • For extra greens, added sautéed spinach or kale.
  • Instead of fresh garlic, you can also use garlic powder.
  • If you’re not a fan of tahini, top off with vegan sour cream or make a vegan yogurt sauce.
  • You can also use red onion instead of yellow onion, but the flavor will be much different. Red onions have a “sharper” taste that is more noticeable in dishes like this one.
Chickpea stuffed potatoes

Other sweet potato recipes

I hope you enjoy this simple recipe and add it to your rotation of healthy meals. Let me know what variations you made in the comments below. It’s a great recipe for lunch or dinner, and it has become one of my favorite easy meals to throw together.

Chickpea Stuffed Sweet Potatoes

Chickpea stuffed potatoes
These chickpea stuffed sweet potatoes are a healthier alternative to potato skins.
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Serving Size 3

Ingredients

  • 3 medium sweet potatoes about 10 oz each
  • 2 Tbsp. olive oil divided
  • 1 ¾ cup cooked chickpeas drained
  • 1 medium yellow onion diced
  • 2 cloves garlic minced
  • 1-2 Tbsp. harissa paste or hot sauce
  • 1 tsp ground cumin
  • ½ tsp salt
  • Cilantro to garnish chopped

Homemade Tahini Sauce

  • 5 Tbsp. tahini
  • 1 Tbsp. maple syrup
  • 2 Tbsp. lemon juice
  • 2 tsp Dijon mustard
  • ½ tsp salt
  • ½ tsp ground black pepper
  • 2-4 Tbsp. water

Instructions

  • Preheat your oven to 400°F. Line a baking pan with parchment or foil and drizzle with 1 tbsp. of olive oil.
  • Scrub the sweet potatoes, trim any bad spots, and cut them in half lengthwise. Place them cut side down in the pan and coat the cut surface with oil. Cover with foil and bake for 20 minutes, then uncover and bake for another 20-30 minutes until soft and caramelized underneath.
  • Mix the tahini, maple syrup, and pepper in a small bowl. Add lemon juice and stir until thick. Gradually add 2 tbsp. of water to thin it out, adding more if needed for a thick yet pourable consistency. Season with salt to taste and set aside.
  • When the sweet potatoes are almost done, finely chop the onion and mince the garlic. Heat 1 tbsp. of olive oil in a pan over medium heat. Cook the onion until it begins to brown (5-7 minutes). Add the chickpeas, garlic, harissa paste, cumin, and salt, stirring frequently until the chickpeas are heated and slightly browned (another 5-7 minutes).
  • Serve the sweet potato halves with a scoop of chickpeas, drizzle the sauce on top, and garnish with cilantro.

Notes

  • Cooked components can be stored separately and reheated when needed.

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