Chickpea Stuffed Sweet Potatoes

Are you in need of a super easy and totally beautiful side dish OR main entree?!  These babies are a crowd pleaser… at least in my house!

I could eat a sweet potato EVERY. SINGLE. DAY.  I LOVE LOVE LOVE them.  For me, there’s nothing better than stuffing that bad boy with lots of yummy goodness for a perfect meatless dinner.  Serve with a side salad and you have a perfect meal!  I made a Black Bean Stuffed Sweet Potato recipe a couple weeks ago that has been on repeat in my house for a while now… (You can find that recipe HERE !)  THEN… I was on Pinterest one day and found THIS recipe that I HAD to try.  It was so delish!  Don’t you just love Pinterest inspired recipes?!  I vaguely remember life before Pinterest…(and Google).  So sad…  Ok, on to the recipe!  When I made this, I only made enough for 2 servings of potatoes, but you’ll have more than enough chickpeas.  If you add one more sweet potato, you’ll have plenty for 4 servings should you need it.

Chickpea Stuffed Sweet Potatoes

  • Servings: 2 - 4
  • Difficulty: Easy
  • Print

Super delicious, quick, and easy Stuffed Sweet Potatoes are a perfect side dish or served as a main entree!

For the Chickpeas:

  • 1 tbsp olive oil
  • 1 – 15oz can organic chickpeas, rinsed and drained
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 tsp garlic powder
  • 1 1/2 tsp ground cumin
  • 1/2 grated fresh ginger
  • 1/2 tsp ground coriander
  • 1 tbsp maple syrup
  • 1 tbsp coconut aminos
  • 1/2 tsp hot sauce, optional

1 or 2 organic sweet

For the Tahini Sauce:

  • 1/4 cup Tahini
  • 1 tsp grated fresh ginger
  • juice of 1 lime (2 tbsp)
  • 1 – 2 tbsp coconut aminos
  • 2 – 3 tbsp maple syrup
  • 1/2 tsp hot sauce, optional
  • hot water to thin out

Garnish:  cilantro, limes, green onions


  1. Preheat the oven to 400 degrees.  Line a sheet pan with parchment paper.  Cut the sweet potatoes in half and lay flat-side down.  Bake for 20-30 minutes or until softened.
  2. While the potatoes cook, heat up a large saute pan on medium-high heat.  Add some oil to the pan and let it get hot.  Saute the onion for 3-4 minutes, then add the bell pepper.  Cook for another 3-4 minutes.
  3. Add the chickpea ingredients to the onion and bell pepper.  Stir well, reduce the heat to simmer until the potatoes are finished cooking.
  4. In a small bowl, add the Tahini Sauce ingredients EXCEPT for the hot water.  Slowly whisk in the hot water a little bit at a time until you have the desired consistency.  Set aside until you’re ready for it.
  5. Once the sweet potatoes are done baking, top them with the chickpeas and a drizzle of the Tahini sauce… YUM!!!  Serve with or without meat… and don’t forget your wine!

*This recipe was adapted from*



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