Chickpea Spinach Stuffed Sweet Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Assemble Stuffed Sweet Potatoes: Spoon the roasted chickpeas and sautéed spinach mixture into each sweet potato half evenly.
- 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
