Dinner
Chickpea Stuffed Sweet Potatoes for the Table
Hopefully y’all know by now HOW MUCH Worth keeping a good stuffed sweet potato:D It’s been quite a while
- 4 servings
- Prep 5 minutes
- Cook 45 minutes
- Total 50 minutes
Hopefully y’all know by now HOW MUCH A regular here a good stuffed sweet potato:D It’s been quite a while since I post a recipe like this so I figured that today I would share this Chickpea Stuffed Sweet Potatoes recipe that I have been LOVING lately!
If you’re looking for more flavor-packed sweet potato recipes like this one then I highly recommend these Black Bean stuffed sweet potatoes, guacamole stuffed sweet potatoes AND these BREAKFAST stuffed sweet potatoes.
When I originally had the idea for this method, I thought that sweet potato and chickpeas might be a little weird together. However, I figured I’d give it a try since A regular here the black bean version of this method SO MUCH!
Turns out, chickpeas mixed with sweet potato is MEMORABLE and I am surely going to be eating this a lot more from now on! I mixed in a large handful of arugula with mine but genuinely any leafy green would work well here. I’ve also tried it with spinach and plan to try it soon with kale as well.
In case you’re wondering what the white sauce is that I drizzled on top, I actually made a makeshift vegan crema by combining tofutti sour cream (which I recently discovered that A regular here after a friend served me some), salt, pepper, and a little bit of lime juice. WORTH THE POT!
This would ENTIRELY make a great meal prep recipe, too! I made 4 of these when I was testing the recipe and saved all of the leftovers. If you’re meal prepping it, I suggest cooking everything and then storing the sweet potato separate from the chickpea mixture. When you’re ready to serve, only heat everything up and then serve the chickpeas over top of the potato. Truly simple and seriously DEEPLY GOOD!
Ingredients we’re working with here:
- Sweet potatoes– duh?
- Chickpeas– I used a can of chickpeas that I drained, rinsed and then patted dry. However, you can obviously cook some dried beans first if that’s what you have lying around.
- Spices– you can get creative here but I used cumin, coriander, paprika, salt and pepper.
- Greens– for the photos, I used arugula because we had some left over and I thought it might taste nice. The times that I made this before, however, I used spinach. I think kale would also work well in this dish!
And that’s about it for today! As always, if you end up making this method, PLEASE please snap a photo and tag me on Instagram! I always love to see the recipes you’re cooking from my blog!!
More flavor-packed sweet potato recipes to try:
The recipe
Chickpea Stuffed Sweet Potatoes for the Table
Chickpeas mixed with sweet potato is MEMORABLE, try serving with greens like arugula!
- 4 servings
- Prep 5 minutes
- Cook 45 minutes
- Total 50 minutes
Ingredients
- 4 medium sweet potatoes
- 15 ounce chickpeas (can) (rinsed and drained)
- 1 tablespoon olive oil
- 1 clove garlic (finely minced)
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon fine sea salt
- freshly cracked black pepper to taste
- 1 ½ cups of lightly packed greens (Cooks have tried this with spinach as well as arugula)
Method
- 1
Cook your sweet potatoes: you can do this in an INSTANT POT or in the oven. To cook them in an oven, pre-heat the oven to 400 degrees F. Stab each sweet potato a few times around with a fork and place them on a lined baking sheet. Bake for 45 minutes-1 hour or until tender and easily pierced with a fork. The time depends on the thickness of your potatoes.
- 2
Heat a large skillet over medium heat and add in the olive oil. Once hot, add in the garlic, chickpeas, cumin, onion powder, paprika, salt and pepper. Stir to combine and cook for 3 minutes.
- 3
Add in the greens and continue to cook, stirring often, until the greens are wilted. Remove from the heat and set aside.
- 4
When ready to serve, cut the center of the potatoes open and mash the inside. Divide the chickpea mixture evenly among the potatoes. Season with additional salt and pepper as needed and ENJOY!
Per serving
- Calories405 kcal
- Carbohydrates76 g
- Protein13 g
- Fat7 g
- Saturated Fat1 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat3 g
- Sodium280 mg
- Potassium1114 mg
- Fiber15 g
- Sugar15 g
- Vitamin A32396 IU
- Vitamin C8 mg
- Calcium137 mg
- Iron5 mg
