Chickpea & Spinach Stuffed Sweet Potatoes Recipe
Get ready for a colorful and nourishing meal that captures everything you love about plant-based comfort food! Chickpea & Spinach Stuffed Sweet Potatoes are a delightful mashup of creamy roasted sweet potatoes, hearty chickpeas, and vibrant spinach, all topped with a silky tahini drizzle. The sweet potatoes become irresistibly tender and play host to a protein-packed, spice-kissed filling that makes dinner both wholesome and downright delicious. This bright and hearty dish is perfect for solo weeknights, family feasts, or as a knock-your-socks-off meal prep favorite—once you taste it, you’ll want Chickpea & Spinach Stuffed Sweet Potatoes to grace your table again and again.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient for Chickpea & Spinach Stuffed Sweet Potatoes is simple but absolutely essential—the kind of approachable staples that fill your kitchen with irresistible aromas and bold flavors. From the sweet and earthy base to the luscious tahini sauce on top, each component brings its A-game to this mouthwatering recipe.
- Sweet potatoes (4 medium): The star of the show! Their natural sweetness and creamy texture make the perfect edible vessel for our vibrant filling.
- Olive oil (1 tablespoon): Adds richness and helps to gently sauté the onions and garlic to savory perfection.
- Onion (1 small, diced): Brings a subtle sweetness and depth to the chickpea-spinach mix.
- Garlic (2 cloves, minced): Packs a fragrant punch, heightening every bite with a little garlicky magic.
- Chickpeas (1 15-oz can, drained and rinsed): A hearty, protein-rich filling that bulks up the stuffing and keeps you satisfied.
- Fresh spinach (3 cups, chopped): Wilts into the filling, bringing color, nutrition, and an earthy freshness.
- Ground cumin (½ teaspoon): Lends a subtle warmth and depth for that Mediterranean-inspired flair.
- Smoked paprika (½ teaspoon): Infuses the filling with gentle smokiness and a pop of color.
- Salt (¼ teaspoon): Enhances every other flavor in the dish, making each ingredient shine.
- Black pepper (¼ teaspoon): Adds a gentle, peppery kick that rounds out the spices.
- Tahini (2 tablespoons): The base for our creamy sauce, offering mild nuttiness and richness.
- Lemon juice (1 tablespoon): Brightens the tahini sauce and ties together the savory, earthy elements.
- Water (2 tablespoons or as needed): Thins the tahini sauce until it’s just right for drizzling over your stuffed potatoes.
How to Make Chickpea & Spinach Stuffed Sweet Potatoes
Step 1: Roast the Sweet Potatoes
Start by preheating your oven to 400°F. Give your sweet potatoes a good scrub, then use a fork to poke a few holes in each—this lets the steam escape as they bake. Arrange them on a baking sheet and pop them in the oven for 45 to 50 minutes, until they’re soft and easily pierced with a fork. This step transforms them into decadent, melt-in-your-mouth parcels ready for stuffing.
Step 2: Sauté the Veggies & Chickpeas
While the sweet potatoes roast, it’s time to create the hearty filling. In a skillet over medium heat, warm the olive oil, then add diced onion and sauté for 3 to 4 minutes, stirring occasionally, until it’s translucent and smells sweet. Stir in the minced garlic and let it cook for another 30 seconds—just until fragrant. Add in your chickpeas, chopped spinach, cumin, smoked paprika, salt, and black pepper. Stir everything together and let it cook until the spinach is wilted and the chickpeas are warmed through, about 3 to 4 minutes. The mixture should look bright, colorful, and inviting.
Step 3: Make the Tahini Sauce
In a small bowl, whisk together the tahini, fresh lemon juice, and a few tablespoons of water. You’re looking for a creamy, pourable sauce—add water a little at a time until it’s the perfect drizzling consistency. The result is a silky, tangy sauce that perfectly complements the warm, spiced filling.
Step 4: Assemble the Chickpea & Spinach Stuffed Sweet Potatoes
Once the sweet potatoes are piping hot and tender, slice them open down the center and gently fluff the insides with a fork. This creates a soft, cozy bed for your savory chickpea and spinach mixture. Generously spoon the filling into each sweet potato, then finish with a beautiful drizzle of your homemade tahini sauce. Serve everything while still warm for the ultimate comfort meal.
How to Serve Chickpea & Spinach Stuffed Sweet Potatoes
Garnishes
The right garnish takes your Chickpea & Spinach Stuffed Sweet Potatoes from delicious to absolutely irresistible. Try a sprinkle of red pepper flakes for gentle heat, or a fresh dusting of chopped parsley or cilantro for brightness and color. If you’re in the mood for creaminess, a dollop of plain yogurt (dairy or plant-based) on top adds a luscious tang—it’s an easy way to impress both the eyes and the tastebuds!
Side Dishes
These stuffed sweet potatoes shine beautifully as a main course, so keep sides refreshingly simple. A crisp cucumber and tomato salad or a lemony quinoa pilaf are wonderful companions, adding freshness and lightness to the plate. For a heartier dinner, pair them with roasted broccoli or a vibrant beet and citrus salad to balance the savory filling with even more texture and color.
Creative Ways to Present
For fun and flair when serving, consider slicing smaller sweet potatoes in half and making “mini” stuffed boats—perfect for parties or meal preps. You can also scoop out the roasted sweet potato flesh, mash it with a little salt and lemon juice, and then layer it under the chickpea-spinach filling for extra creaminess and a layered effect. Love a little crunch? Sprinkle toasted seeds or nuts on top right before serving!
Make Ahead and Storage
Storing Leftovers
Chickpea & Spinach Stuffed Sweet Potatoes are perfect for meal prep! Simply cool any leftovers to room temperature, then store them in an airtight container in the fridge for up to four days. Keep the tahini sauce separate if possible, so the sweet potatoes don’t become soggy.
Freezing
If you’d like to freeze for future meals, go right ahead. Stuffed sweet potatoes freeze best without the tahini sauce—wrap each cooled, filled potato tightly in foil, then place in a freezer bag. They’ll keep well for up to two months. Thaw in the refrigerator overnight before reheating for the freshest texture.
Reheating
To reheat, unwrap your stuffed sweet potato and place it on a baking sheet. Warm in a 350°F oven for about 15–20 minutes, or until heated through. You can also microwave in a pinch, but the oven maintains better texture. Drizzle with fresh tahini sauce after reheating for the very best flavor.
FAQs
Can I use canned spinach instead of fresh?
Fresh spinach is highly recommended for optimal flavor and color, but if needed, you can use well-drained canned or frozen spinach in a pinch. Just squeeze out as much liquid as you can to prevent the filling from becoming watery.
Is there a substitute for tahini in the sauce?
If you’re out of tahini or prefer an alternative, try using unsweetened almond butter or sunflower seed butter. Both offer rich, creamy textures and a slightly different but delightful flavor profile.
Can I make Chickpea & Spinach Stuffed Sweet Potatoes ahead for meal prep?
Absolutely! These stuffed sweet potatoes reheat beautifully and are ideal for batch-cooking. Prepare and stuff the potatoes as directed, then store the filling and the sauce separately in the fridge until you’re ready to assemble.
Are there any gluten-containing ingredients?
Nope! Chickpea & Spinach Stuffed Sweet Potatoes are completely gluten-free as written. Just double-check that your tahini and spices are certified gluten-free if you’re especially sensitive.
How can I add extra protein?
Boost the protein by adding a sprinkle of hemp seeds or a handful of toasted nuts on top. For a vegetarian (not vegan) version, a spoonful of Greek yogurt or crumbled feta cheese makes a delicious, protein-rich garnish.
Final Thoughts
Whether you’re serving to vegan friends or just craving a vibrant and satisfying meal, Chickpea & Spinach Stuffed Sweet Potatoes are a total game-changer. Every bite is loaded with comfort, nutrition, and a joyful mix of flavors—give it a try and watch it become a new favorite in your kitchen!
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Chickpea & Spinach Stuffed Sweet Potatoes Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
These Chickpea & Spinach Stuffed Sweet Potatoes are a hearty and flavorful vegan dish that makes for a satisfying main course. Tender sweet potatoes are filled with a savory mixture of chickpeas and spinach, topped with a creamy tahini sauce. It’s a perfect balance of textures and flavors, ideal for a nutritious and delicious meal.
Ingredients
Sweet Potatoes:
- 4 medium sweet potatoes
Chickpea-Spinach Filling:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 (15 oz) can chickpeas (drained and rinsed)
- 3 cups fresh spinach (chopped)
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Tahini Sauce:
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 2 tablespoons water (as needed to thin tahini sauce)
Instructions
- Preheat the oven: Preheat the oven to 400°F. Wash the sweet potatoes, pierce them with a fork, and bake for 45–50 minutes until tender.
- Prepare the filling: Sauté onion and garlic in olive oil until softened. Add chickpeas, spinach, cumin, paprika, salt, and pepper. Cook until spinach wilts.
- Make the tahini sauce: Whisk together tahini, lemon juice, and water until smooth.
- Fill the sweet potatoes: Slice open the cooked sweet potatoes, fluff the insides, fill with chickpea-spinach mixture, and drizzle with tahini sauce.
- Serve: Enjoy the stuffed sweet potatoes warm.
Notes
- For added texture, roast the chickpeas separately before adding to the skillet.
- Top with red pepper flakes or a dollop of plain yogurt for variation.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 360
- Sugar: 9g
- Sodium: 330mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
