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
Scale
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
