Easy Stuffed Baked Sweet Potatoes with Chickpeas
Easy stuffed baked sweet potatoes with chickpeas plus creamy, lemony tahini sauce make a delicious vegan meal of sweet potato decadence.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course, Side Dish
Cuisine: American
Diet: Vegan
Servings: 4
Calories: 299kcal
- 2 large sweet potatoes rinsed, scrubbed, and cut in half lengthwise
- 1 ½ cups chickpeas 1 can drained but not rinsed
- 1 teaspoon ground cumin
- 1 teaspoon sumac
- ½ teaspoon ground black pepper
- ¼ cup tahini
- ⅓ cup lemon juice the juice of 1 lemon
- 1 clove garlic pressed or finely minced
- 2-4 tablespoons water as needed
- 2 tablespoons mint chopped
Preheat the oven to 400 degrees F (200 C).
Scrub the potatoes, then cut them in half lengthwise. Place them on the baking tray.
Add the chickpeas to a bowl or container with a lid. Then sprinkle the cumin, sumac, and ground pepper over the chickpeas. Toss or shake the chickpeas to cover them. Add them to the baking tray with the sweet potatoes.
Place the potatoes in the oven. After 15 minutes, check the potatoes and toss the chickpeas. Bake another 10-15 minutes until the potatoes are soft.
While the potatoes bake, make the dressing. Add the tahini, lemon juice, and garlic to a bowl and whisk the ingredients. Add 2-4 tablespoons as needed until you have the consistency of a pourable dressing.
Use oven mitts to hold a potato half and a spoon to scoop the flesh into a bowl. Place the potato skins on a plate. When the potatoes are soft, remove the tray from the oven.
Add half the dressing to the cooked sweet potatoes and mash or mix until blended and creamy. Then fill each potato skin with the potato mixture, leaving a slight dip in the middle.
Divide the chickpeas equally over the top of each potato, then top with the remainder of the dressing and chopped mint.
Serve immediately.
- If you can’t find sumac, use lemon pepper, and eliminate the black pepper. You can also use lemon zest or Za’atar.
- The age and size of the sweet potato determine how long it takes for them to get soft. Use a guide of 25 minutes but check them after 15.
Calories: 299kcal | Carbohydrates: 48g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 272mg | Potassium: 781mg | Fiber: 9g | Sugar: 8g | Vitamin A: 24252IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 3mg