Description
These Chickpea & Spinach Stuffed Sweet Potatoes are a wholesome, flavorful vegetarian meal perfect for a nutritious lunch or dinner. Roasted sweet potatoes provide a tender, naturally sweet base filled with a spiced chickpea and sautéed spinach mixture. Finished with a drizzle of creamy tahini and fresh herbs, this recipe balances hearty texture and vibrant flavors in a healthy, easy-to-make dish.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil (for rubbing)
Chickpea & Spinach Filling
- 1 tablespoon olive oil (for sautéing)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- Salt and pepper, to taste
Garnishes & Extras
- 2 tablespoons tahini (optional, for drizzling)
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving (optional)
Instructions
- Roast the sweet potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato a few times with a fork and rub them with a little olive oil to help crisp the skin during roasting.
- Bake the sweet potatoes: Place the potatoes on a baking sheet and roast them in the oven for 40-45 minutes, or until they are tender when pierced with a fork.
- Sauté onion: While the potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until it softens and becomes translucent.
- Add spices and garlic: Stir in the minced garlic, ground cumin, paprika, and turmeric into the skillet. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Cook chickpeas: Add the rinsed chickpeas to the skillet and cook for 5-7 minutes. Mash some of the chickpeas with a spoon to create a varied texture. Season the mixture with salt and pepper to taste.
- Wilt the spinach: Add the fresh spinach to the skillet and cook for another 2-3 minutes, or until the spinach is wilted and well incorporated.
- Prepare sweet potatoes for stuffing: When the sweet potatoes are done roasting, carefully slice each one down the middle, mindful of the hot interior. Gently fluff the flesh inside with a fork and season with a little salt and pepper.
- Stuff sweet potatoes: Spoon the chickpea and spinach mixture evenly into each sweet potato, filling them generously.
- Add finishing touches: If using, drizzle the stuffed sweet potatoes with tahini for a creamy texture and extra flavor.
- Garnish and serve: Sprinkle fresh cilantro or parsley on top and serve the stuffed sweet potatoes with lime wedges on the side for an added burst of citrusy brightness.
Notes
- You can substitute fresh spinach with kale or Swiss chard if preferred, cooking until wilted.
- Tahini is optional but adds a rich, nutty flavor and creamy texture to the dish.
- Adjust the spices according to your taste; adding chili powder or cayenne pepper can bring some heat.
- For extra protein, consider adding crumbled feta or a dollop of Greek yogurt as a topping.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
