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August 16, 2021

Crispy Chickpea Stuffed Sweet Potatoes

Crispy Chickpea Stuffed Sweet Potatoes are a delicious mix of textures - crunchy chickpeas, soft sweet potato, and a creamy dressing.

Crispy Chickpea Stuffed Sweet Potatoes

Things I love about these Crispy Chickpea Stuffed Sweet Potatoes:

They are meal preppable. You can easily bake a bunch of sweet potatoes and crisp up chickpeas on a Sunday afternoon and have a super tasty lunch each day of the week. And you could even get creative with your toppings. I've got a delicious yogurt sauce to go with this recipe, but you could experiment with your favorite dressing or sauce.

They've got fiber and protein. Sweet potatoes and chickpeas both have a very high fiber content. Fiber is such an important nutrient that we should all be paying attention to, to ensure optimal health. And we all know that it's good to eat enough protein for satiation and to help with muscle building/maintenance. Chickpeas pack in the protein for this dish.

They're super tasty. The sweetness from the sweet p and the saltiness from the chickpeas and a refreshing creamy dressing on top all combine for an incredible dish. Plus if you add some pickled red onions like I did you'll get a little acidic bite that just puts the flavor over the top.

Overall, this dish is pretty stellar. I'm getting hungry just writing about these sweet potatoes. Let's make 'em!

Crispy Chickpea Stuffed Sweet Potatoes

Recipe Features

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Perfect meal prep — these stuffed sweet potatoes are great to make ahead and pack for lunch
  • So many textures — with crispy chickpeas, soft sweet potatoes, and creamy yogurt sauce there will be a party in your mouth!

Ingredients

  • Sweet Potatoes: I used traditional orange sweet potatoes for this recipe, but it would also taste great with purple or white sweet potatoes. You can also easily control the portion size by buying smaller or larger potatoes.
  • Chickpeas: Make sure to drain and rinse your chickpeas well so they can get nice and crispy.
  • Spices: cumin, garlic powder, salt.
  • Toppings: lettuce, pickled red onions, yogurt sauce.

Yogurt Sauce

  • Coconut Yogurt: You can sub any non-dairy yogurt that you'd like.
  • Tahini: I like the nutty, creaminess of tahini - it adds a umami flavor to the dressing.
  • Parsley: For a bit of freshness. I use freeze dried parsley because it's super quick and easy, but dried parsley or fresh parsley would both work well.
  • Cayenne: For a kick of spice.
  • Salt: To enhance all the other flavors.

Crispy Chickpeas

How to make Crispy Chickpea Stuffed Sweet Potatoes

Step 1. Wrap the sweet potatoes in aluminum foil. The foil helps keep the heat in and allows them to cook faster. Bake at 400 until soft (around 40 minutes, depending on the exact size of the sweet potato).

Step 2. When the sweet potatoes are cooked, spread the chickpeas on the wrack and sprinkle with cumin, garlic powder, and salt. Bake at at 350 for 5-10 minutes, until crispy. Watch carefully so they don't burn.

Step 3. Combine all the yogurt sauce ingredients in a small bowl.

Step 4. Assemble the sweet potatoes. Slice each potato in half and then fill with the chickpeas, lettuce, and pickled red onions. Drizzle with yogurt sauce. Enjoy!

Recipe Prayer

Thank you God for this meal. Allow it to nourish our bodies. Amen.

Crispy Chickpea Stuffed Sweet Potatoes

Related Recipes

Looking for other tasty sweet potato recipes? Check out these Sweet Potato Nachos.

Crispy Chickpea Stuffed Sweet Potatoes

Crispy Chickpea Stuffed Sweet Potatoes are a delicious mix of textures - crunchy chickpeas, soft sweet potato, and a creamy dressing.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

60

min

total:

70

min

Ingredients

  • 4 Medium Sweet Potatoes
  • 1 Can Chickpeas, drained and rinsed
  • 1 Tablespoon Cumin
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Salt
  • Toppings: lettuce, pickled red onions

Yogurt Sauce

  • 1/2 Cup Coconut Yogurt
  • 1 Tablespoon Tahini
  • 1 Tablespoon Freeze Dried Parsley
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Salt

Instructions

  1. Wrap the sweet potatoes in aluminum foil and bake at 400 until soft (around 40 minutes, depending on the exact size of the sweet potato).
  2. When the sweet potatoes are cooked, spread the chickpeas on the wrack and sprinkle with cumin, garlic powder, and salt. Air-fry at 350 for 5-10 minutes, until crispy. Watch carefully so they don't burn.
  3. Combine all the yogurt sauce ingredients in a small bowl.
  4. Assemble the sweet potatoes. Slice each potato in half and then fill with the chickpeas, lettuce, and pickled red onions. Drizzle with yogurt sauce. Enjoy!
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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography