Go Back
chickpea spinach stuffed sweet potatoes

Chickpea Spinach Stuffed Sweet Potatoes

This Chickpea Spinach Stuffed Sweet Potatoes recipe is a delightful and nutritious meal that combines the sweetness of roasted sweet potatoes with a savory, protein-packed chickpea and spinach filling.
It's a versatile dish that's vegan, gluten-free, and easily customizable to suit various tastes and dietary needs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Baking Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 Servings
Calories 350 kcal

Ingredients
  

  • 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
  • Optional: Pomegranate seeds or toasted pine nuts for topping

Instructions
 

  • Preheat the oven to 425°F (220°C).
  • Wash and dry the sweet potatoes. Prick them all over with a fork, rub with 1 tablespoon of olive oil, and sprinkle with salt.
  • Bake the sweet potatoes directly on the oven rack for 45-60 minutes, until fork-tender.
  • While the potatoes are baking, prepare the filling. Heat the remaining olive oil in a large skillet over medium heat.
  • Add the diced onion and sauté for 3-4 minutes until translucent.
  • Add minced garlic and cook for another minute until fragrant.
  • Add the chickpeas, cumin, and paprika. Cook for 2-3 minutes, stirring occasionally.
  • Mash about half of the chickpeas with the back of a spoon or a potato masher.
  • Add the chopped spinach, lemon juice, and vegetable broth. Stir and cook until the spinach is wilted, about 2-3 minutes.
  • Season with salt, pepper, and red pepper flakes if using. Remove from heat.
  • Once the sweet potatoes are done, remove them from the oven and let cool for a few minutes.
  • Slice the potatoes lengthwise and gently mash the insides with a fork.
  • Spoon the chickpea-spinach mixture into each potato.
  • Drizzle with tahini and garnish with fresh herbs and optional toppings.
  • Serve immediately and enjoy your nutritious meal!
Keyword Chickpea Spinach Stuffed Sweet Potatoes