Introduction

These vibrant stuffed sweet potatoes combine roasted sweet potatoes with a savory Mediterranean-inspired chickpea and spinach filling, topped with creamy tahini sauce. Its a complete meal thats both nourishing and bursting with flavor.

Why You’ll Love This Recipe

This recipe is naturally gluten-free, packed with plant-based protein and fiber, and comes together in under 45 minutes. The contrast between the sweet roasted potato and savory spiced filling creates the perfect flavor balance. Plus, its meal-prep friendly and easily customizable to your taste preferences.

Ingredients

• 4 medium sweet potatoes
• 1 can chickpeas, drained and rinsed
• 3 cups fresh spinach
• 1 red onion, diced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon coriander
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1/4 cup water
• Salt and pepper to taste
• Fresh parsley for garnish
• Pomegranate seeds for topping

Instructions

1. Preheat oven to 400°F. Pierce sweet potatoes with a fork and place on a baking sheet. Roast for 35-40 minutes until tender.
2. While potatoes roast, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 5 minutes until softened.
3. Add minced garlic, cumin, smoked paprika, and coriander to the skillet. Cook for 1 minute until fragrant.
4. Add chickpeas to the skillet and cook for 5 minutes, lightly mashing some of them with the back of a spoon. Season with salt and pepper.
5. Add fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat.
6. Make the tahini sauce by whisking together tahini, lemon juice, and water until smooth. Add more water if needed to reach desired consistency. Season with salt.
7. Once sweet potatoes are done, cut them lengthwise and gently mash the flesh with a fork. Season with a pinch of salt.
8. Generously fill each sweet potato with the chickpea-spinach mixture.
9. Drizzle tahini sauce over the top and garnish with fresh parsley and pomegranate seeds. Serve immediately.

Nutrition Information

Serving Size: 4 servings

Calories: 385

Protein: 12g

Serving Suggestions

Serve these stuffed sweet potatoes with a side of cucumber tomato salad or a light arugula salad dressed with lemon vinaigrette. They also pair wonderfully with warm pita bread or a side of hummus. For extra indulgence, add a dollop of dairy-free yogurt on top.

Recipe Variations

Try using kale or Swiss chard instead of spinach. Swap chickpeas for white beans or lentils. Add sun-dried tomatoes or kalamata olives for extra Mediterranean flavor. For a spicy kick, include red pepper flakes or harissa paste. You can also top with crumbled dairy-free feta cheese.

Chef’s Tips

To save time, microwave sweet potatoes for 8-10 minutes instead of roasting. Make the chickpea filling ahead and store in the fridge for up to 3 days. If tahini sauce is too thick, add water one tablespoon at a time. Choose sweet potatoes that are similar in size for even cooking. Leftovers reheat beautifully in the oven or microwave.

Recipe Details

Prep Time: 10 minutes

Cook Time: 40 minutes