Chickpea Spinach Stuffed Sweet Potatoes Recipe

Introduction

Chickpea Spinach Stuffed Sweet Potatoes are a wholesome and flavorful meal that’s easy to prepare. Roasted sweet potatoes filled with spiced chickpeas and sautéed spinach create a satisfying dish perfect for any day of the week.

Ingredients

• 4 medium sweet potatoes
• 1 (15-ounce) can chickpeas, drained and rinsed, any loose skins removed
• 1 tablespoon plus 1 teaspoon olive oil
• 1 teaspoon cumin
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup baby spinach
• 1 garlic clove, minced
• 2 tablespoons tahini
• Flaky sea salt, for serving
• Crushed red pepper flakes, for serving

Instructions

1. Step 1: Preheat the oven to 375°F (190°C). Prick the sweet potatoes all over with a fork and place them on a sheet pan. Roast for 45-55 minutes until tender and easily pierced with a knife.
2. Step 2: Let the sweet potatoes cool for 5-10 minutes. Then, halve them lengthwise and fluff the flesh with a fork.
3. Step 3: In a small bowl, toss the chickpeas with 1 tablespoon olive oil, cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread chickpeas in a single layer on a sheet pan.
4. Step 4: Bake the chickpeas for 30-35 minutes until crisp and browned, shaking the pan gently halfway through roasting.
5. Step 5: Near the end of chickpea roasting, warm 1 teaspoon olive oil in a small skillet over medium heat. Sauté the spinach until wilted, about 2 minutes. Add minced garlic, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, cooking until fragrant, about 1 minute.
6. Step 6: Spoon the roasted chickpeas and sautéed spinach into each sweet potato half. Drizzle with tahini and sprinkle with flaky sea salt and crushed red pepper flakes before serving.

Tips & Variations

• For extra flavor, add a squeeze of fresh lemon juice over the stuffed potatoes just before serving.
• Use kale or Swiss chard instead of spinach for a different leafy green option.
• To make it vegan and gluten-free, ensure the tahini and spices are suitable and avoid any additional dairy toppings.
• If you prefer, roast the sweet potatoes and chickpeas simultaneously on separate pans to save time.

Storage

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The tahini drizzle can be added fresh after reheating to maintain its flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned spinach instead of fresh?

Fresh spinach provides the best texture and flavor in this recipe. Canned spinach tends to be too soft and watery, which may affect the dish’s overall texture.

Can this recipe be made ahead of time?

Yes, you can roast the sweet potatoes and chickpeas in advance and store them separately. Assemble and add the sautéed spinach and tahini just before serving for the best results.

Chickpea Spinach Stuffed Sweet Potatoes Recipe

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4.4 from 95 reviews

These Chickpea Spinach Stuffed Sweet Potatoes offer a nutritious and flavorful vegetarian meal, combining the natural sweetness of roasted sweet potatoes with crispy spiced chickpeas and sautéed garlic spinach. Finished with a drizzle of creamy tahini and a sprinkle of flaky sea salt and crushed red pepper flakes, this dish is perfect for a wholesome lunch or dinner.

• Author: Lily
• Prep Time: 10 minutes
• Cook Time: 1 hour 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 4 medium sweet potatoes

Chickpeas

• 1 (15 ounce) can chickpeas, drained and rinsed, any loose skins removed
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Spinach

• 1 teaspoon olive oil
• 1 cup baby spinach
• 1 garlic clove, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Finishing Touches

• 2 tablespoons tahini
• Flaky sea salt, for serving
• Crushed red pepper flakes, for serving

Instructions

1. Preheat Oven and Roast Sweet Potatoes: Preheat your oven to 375°F. Prick the sweet potatoes all over with a fork, then place them on a sheet pan. Roast for 45-55 minutes until they are tender enough to be pierced easily with a knife.
2. Cool and Prepare Sweet Potatoes: Allow the sweet potatoes to cool for 5-10 minutes before halving them lengthwise. Fluff the flesh inside with a fork to prepare for stuffing.
3. Season Chickpeas: In a small bowl, toss the drained chickpeas with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to coat evenly.
4. Roast Chickpeas: Spread the seasoned chickpeas in a single layer on a sheet pan. Roast in the oven for 30-35 minutes until crisp and browned, gently shaking the pan about halfway through to ensure even cooking.
5. Sauté Spinach and Garlic: While chickpeas finish roasting, heat 1 teaspoon olive oil in a small skillet over medium heat. Sauté the spinach until wilted, about 2 minutes. Add the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; cook for another minute until fragrant.
6. Assemble Stuffed Sweet Potatoes: Spoon the roasted chickpeas and sautéed spinach mixture into each sweet potato half evenly.
7. Finish and Serve: Drizzle each stuffed sweet potato half with tahini, then sprinkle with flaky sea salt and crushed red pepper flakes. Serve warm and enjoy!

Notes

• You can substitute fresh spinach with kale or Swiss chard if preferred.
• For extra heat, increase the amount of crushed red pepper flakes.
• To make it vegan-friendly, ensure the tahini brand is vegan certified, though tahini typically is.
• Removing the skins from chickpeas before roasting ensures a crisper texture.
• Leftover roasted chickpeas can be stored separately in an airtight container for snacking.

Keywords: stuffed sweet potatoes, chickpeas, spinach, roasted sweet potatoes, vegetarian dinner, healthy recipe, Mediterranean, tahini