Chickpea Spinach Stuffed Sweet Potatoes

Why You’ll Love This Recipe

This recipe strikes the perfect balance between comfort food and healthy eating. The roasted sweet potatoes provide a tender and slightly caramelized base, while the chickpea and spinach filling adds a satisfying, savory flavor with warm spices and a touch of freshness from lemon juice. Finished with a drizzle of creamy tahini and a sprinkle of fresh herbs, this meal is both vibrant and filling. Whether you follow a vegan diet or simply enjoy plant-based meals, this dish is versatile, nutritious, and crowd-pleasing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups fresh spinach, roughly chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Juice of 1 lemon
• ¼ cup vegetable broth
• Salt and pepper to taste
• Pinch of red pepper flakes (optional)
• 4 tablespoons tahini
• Fresh parsley or cilantro for garnish

Directions

1. Preheat the oven to 425°F (220°C).
2. Wash and dry the sweet potatoes. Prick them with a fork, rub with olive oil, and sprinkle with salt. Place on a baking sheet and roast until tender, about 45–60 minutes.
3. While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent, then add minced garlic.
4. Add chickpeas, cumin, and paprika to the skillet. Cook for 2–3 minutes, mashing about half of the chickpeas for a creamier texture.
5. Stir in the chopped spinach, vegetable broth, lemon juice, and season with salt, pepper, and red pepper flakes if using. Cook until spinach is wilted, about 2–3 minutes.
6. When the sweet potatoes are done, remove them from the oven and slice each one lengthwise. Gently mash the inside with a fork to make space for the filling.
7. Stuff the sweet potatoes with the chickpea-spinach mixture, drizzle with tahini, and garnish with parsley or cilantro.
8. Return to the oven for about 10 minutes to warm through. Serve hot.

Servings and timing

• Yield: 4 servings
• Prep Time: 15–20 minutes
• Cook Time: 45–60 minutes
• Total Time: 1 hour to 1 hour 20 minutes

Variations

• Use white beans or lentils instead of chickpeas for a different texture.
• Add roasted red peppers, mushrooms, or zucchini for extra vegetables.
• Swap tahini for a cashew cream or yogurt-based sauce.
• Mix in cooked quinoa or bulgur with the filling for more bulk.
• Adjust spices with smoked paprika, coriander, or chili powder for a flavor twist.

Storage/Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the stuffed sweet potatoes in a preheated oven at 350°F (175°C) for about 15 minutes, or microwave on medium power for 2–3 minutes until heated through. If the tahini sauce thickens, whisk in a little water before drizzling again.

FAQs

Can I prepare the filling ahead of time?

Yes, the chickpea-spinach filling can be made a day in advance and stored in the fridge. Simply reheat and stuff into freshly baked sweet potatoes.

Do I have to peel the sweet potatoes before baking?

No, leave the skin on for better texture and added nutrients. Just scrub them well before cooking.

Can I make this recipe oil-free?

Yes, you can sauté the onions and garlic in vegetable broth instead of oil.

What can I use instead of tahini?

You can drizzle cashew cream, almond butter sauce, or even plain hummus as a topping.

Can I freeze stuffed sweet potatoes?

Yes, but for best results, freeze the sweet potatoes and filling separately. Assemble and reheat before serving.

How do I make this spicier?

Add more red pepper flakes, cayenne pepper, or diced jalapeños to the filling.

Is this recipe gluten-free?

Yes, it is naturally gluten-free as long as you use gluten-free tahini.

Can I use frozen spinach instead of fresh?

Yes, just thaw and squeeze out excess moisture before adding to the skillet.

What type of sweet potatoes work best?

Medium-sized orange-flesh sweet potatoes are ideal since they roast well and have a creamy texture.

Can I serve this as a side dish instead of a main?

Yes, serve half a stuffed sweet potato per person as a hearty side with roasted vegetables or a salad.

Conclusion

Chickpea Spinach Stuffed Sweet Potatoes are a vibrant, satisfying dish that proves plant-based meals can be both comforting and full of flavor. With simple ingredients, warm spices, and a creamy tahini drizzle, this recipe is a healthy yet indulgent option that works beautifully for weeknight dinners, meal prep, or entertaining. Try it once, and it may become a regular addition to your table.

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