Ingredients
For the Sweet Potatoes:
- 2 large sweet potatoes (or 3 medium-sized)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Chickpea Spinach Filling:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 2 cups fresh spinach, chopped
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- Juice of ½ lemon
For the Creamy Tahini Dressing:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup or honey
- 1 small garlic clove, minced
- 2–3 tablespoons warm water (to thin the dressing)
- Salt and pepper to taste
Optional Toppings:
- Crumbled feta or vegan cheese
- Toasted sesame seeds
- Sliced avocado
- Pomegranate seeds
- Fresh parsley or cilantro
- Extra red pepper flakes for spice
Instructions
Step 1: Roast the Sweet Potatoes
- Preheat oven to 400°F (200°C).
- Wash and scrub the sweet potatoes thoroughly.
- Pierce each sweet potato a few times with a fork to allow steam to escape.
- Place them on a baking sheet lined with parchment paper.
- Rub the skins with olive oil, salt, and pepper.
- Roast for 40–50 minutes until soft and fork-tender.
- Once done, remove from the oven and let them cool slightly.
Step 2: Prepare the Chickpea Spinach Filling
- Heat olive oil in a pan over medium heat.
- Add the chickpeas and season with garlic powder, cumin, smoked paprika, and red pepper flakes.
- Cook for 3–4 minutes, stirring occasionally, until the chickpeas start to crisp.
- Add the chopped spinach and stir until wilted, about 1–2 minutes.
- Squeeze in lemon juice, season with salt and pepper, and remove from heat.
Step 3: Make the Creamy Tahini Dressing
- In a small bowl, whisk together tahini, lemon juice, maple syrup, and minced garlic.
- Add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- Season with salt and pepper to taste.
Step 4: Assemble the Stuffed Sweet Potatoes
- Slice each sweet potato in half lengthwise.
- Gently fluff the inside with a fork to create space for the filling.
- Spoon the chickpea spinach mixture over each sweet potato.
- Drizzle with the tahini dressing and add any optional toppings.
- Serve warm and enjoy!
Notes
Tips for the Best Stuffed Sweet Potatoes
✔ Roast Until Fork-Tender – A perfectly cooked sweet potato should be soft and creamy inside.
✔ Adjust the Dressing Consistency – Add more water or lemon juice to make it thinner or thicker.
✔ Use Fresh Spinach – It wilts quickly and blends beautifully with chickpeas.
✔ Spice it Up – Add a pinch of cayenne, harissa, or chili flakes for extra heat.
✔ Make it Meal-Prep Friendly – Roast the sweet potatoes ahead of time and reheat when ready to serve.