Chickpea Spinach Stuffed Sweet Potatoes

4.86 from 14 votes

Chickpea Spinach Stuffed Sweet Potatoes

These stuffed sweet potatoes have crispy roasted chickpeas and sauteed spinach. They are finished with a drizzle of tahini for a simple vegan recipe.

Prep Time10

Cook Time1

Total Time1 10

Course: Main Dishes

Cuisine: Mediterranean

Servings:

Author: Paige Adams

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
1/2 teaspoon black pepper
1 cup baby spinach,
1 garlic clove, minced
2 tablespoons tahini
Flaky sea salt for serving
Crushed red pepper flakes for serving

Instructions

Preheat the oven to 375 degrees F.
Prick the sweet potatoes all over with a fork. Place them on a sheet pan and roast for 45-55 minutes until they are just tender. You should be able to easily piece them with a knife.
Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.
Give the sweet potatoes a slight head start baking in the oven. Then prep the chickpeas. In a small bowl, toss the chickpeas with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Spread the chickpeas in a single layer across a sheet pan. Bake for 30-35 minutes until they are crisp and browned, gently shaking the pan about halfway through roasting.
Toward the end of the roasting time for the chickpeas, warm 1 teaspoon olive oil in a small skillet over medium heat. Sauté the spinach until the leaves start to wilt, about 2 minutes. Add the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and continue cooking until fragrant, about 1 minute.
Spoon the chickpeas and spinach into the sweet potato halves. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving.

Notes

You can substitute chopped kale leaves for baby spinach. They will take a couple minutes longer to sauté.

You also can add more greens to the sweet potatoes.

Keep leftovers in an airtight container in the fridge up to 3 days. If possible, only assemble the potatoes you are planning to eat at a single meal. Reheat both the sweet potatoes and the chickpeas in a 350-degree F oven.

For the spinach, either sauté a fresh batch of greens. Or let your cooked spinach leftovers sit out at room temperature, so they aren’t as cold and then put them together with the reheated potatoes and chickpeas.

If you are storing unassembled leftovers, keep the potatoes, chickpeas and spinach in separate containers.

Optional Additions

- Diced avocado

- Shredded roasted or rotisserie chicken (for the non-vegans/vegetarians)

- Chopped fresh herbs such as cilantro, parsley or chives

- Cheese: crumbled feta or shredded mozzarella (You can put the assembled potatoes back in the oven for a couple minutes to melt it.)

- Greek yogurt or sour cream: just a dollop or two

Nutrition