Stuffed sweet potatoes are a huge game changer because they can be made sweet OR savory. My favorite ways to eat them are stuffed with seasoned chickpeas (like this recipe) or drizzled with some almond butter and dairy free yogurt, the perfect breakfast or midday snack! Both options are gluten free, refined sugar free, and dairy free! They also take limited prep once the sweet potatoes are baked and you can easily bake the sweet potatoes in advance and store them in your refrigerator until you’re ready to enjoy!
Did you know sweet potatoes are a superfood that promotes healthy brain function, gut health with their high amount of antioxidants and fiber, and also help support our immune system? They have beta-carotene, which converts to vitamin A which is an essential vitamin our body needs! So yeah, sweet potatoes are full of health benefits and when you stuff them with protein like a nut butter or chickpeas, you will be full and satisfied for a while!
The only prep for this recipe is to cook the potato and chickpeas – which can be done in advance. For this recipe, I used NY Shuk Shawarma blend and roasted the chickpeas until they were crispy in the oven, let them cool, cut the sweet potato in half, put lots of chickpeas in it, then added a tahini drizzle mixed with lemon, salt, olive oil, and water on top!
You can easily enjoy this savory sweet potato with any sauce, a drizzle of olive oil, or just plain!
Substitution Ideas:
- Shawarma Blend: you could do a little paprika, chili powder, and garlic powder or any other spice blends you want to use!
- Olive Oil/Avocado Oil: can use any oil
Chickpea Stuffed Sweet Potato
Cooking & Baking Supplies
- Baking Tray
- Parchment Paper
Ingredients
- 1 large sweet potato
- 1 15 oz can chickpeas
- ️sprinkle of NY Shuk shawarma seasoning or any spice blend
- 1 tbsp olive oil
- 1 tbsp avocado oil
- tahini to drizzle on top
Instructions
- Preheat the oven to 375 degrees.
- Line two baking trays with parchment paper.
- Poke holes into the sweet potato with a fork and coat the entire potato in avocado oil or any oil of your choice.
- Put the sweet potato in the oven for 40 minutes and turn it onto the other side after 20 minutes.
- While the sweet potato is cooking, mix the chickpea with spices and olive oil and place on the parchment lined baking tray.
- When you turn the sweet potato over after 20 mins, place the chickpeas in the oven and cook for 20-25 minutes or until crispy (shake chickpeas after 10 minutes to make sure you crisp on all sides) and remove them from the oven.
- Remove the sweet potato from the oven when soft (40 minutes or so) and can easily be poked through with a fork.
- Cut the sweet potato in half and put the chickpeas on top then drizzle with tahini or your favorite sauce + ENJOY!
