These Chickpea Spinach Stuffed Sweet Potatoes are a hearty and nutritious meal, combining creamy baked sweet potatoes with a flavorful chickpea and spinach filling. A perfect vegetarian dish that’s both filling and packed with nutrients!
Ingredients
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups fresh spinach, chopped
- 2 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/4 tsp turmeric (optional for extra flavor)
- Salt and pepper, to taste
- 1/4 cup tahini (for topping)
- 1 tbsp lemon juice
- 1 tbsp water (to thin tahini sauce)
- Fresh cilantro (for garnish)
- Red pepper flakes (optional, for a little heat)
Instructions
- Bake the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato a few times with a fork.
- Place them on a baking sheet and bake for 40-50 minutes, or until the sweet potatoes are soft and tender when pierced with a fork.
- Prepare the Chickpea Spinach Filling:
- While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chickpeas to the skillet and cook for 5-7 minutes, stirring occasionally, until they begin to crisp up and brown.
- Add the chopped spinach, cumin, paprika, turmeric (if using), salt, and pepper. Stir to combine and cook for another 2-3 minutes until the spinach wilts and everything is heated through.
- Make the Tahini Sauce:
- In a small bowl, whisk together the tahini, lemon juice, and water until smooth. Add more water as needed to achieve a drizzly consistency.
- Assemble the Stuffed Sweet Potatoes:
- Once the sweet potatoes are baked, remove them from the oven and let them cool slightly.
- Slice each sweet potato open lengthwise and gently fluff the insides with a fork.
- Spoon the chickpea and spinach mixture into each sweet potato, dividing it evenly among the four potatoes.
- Top and Serve:
- Drizzle the tahini sauce over the stuffed sweet potatoes.
- Garnish with fresh cilantro and a pinch of red pepper flakes, if desired.
Tips
- You can add a dollop of Greek yogurt or a sprinkle of feta cheese on top for extra creaminess and flavor.
- For extra protein, add some roasted pumpkin seeds or sunflower seeds on top.
- These can be made ahead and stored in the fridge for up to 3 days. Simply reheat before serving.