Chickpea Spinach Stuffed 2 Sweet Potatoes So Amazing

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Chickpea Spinach Stuffed Sweet Potatoes

★★★★★ 5 from 1 reviews

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 4

Roasting the main ingredients together in the oven makes these chickpea spinach stuffed sweet potatoes an easy vegan multi-tasking recipe. They are finished with a drizzle of tahini and red pepper flakes.


4 medium sweet potatoes

1–15 ounce can chickpeas

1 tablespoon olive oil

1 teaspoon kosher salt

1/2 teaspoon black pepper plus more for serving

1/2 teaspoon cumin

1 cup baby spinach, roughly chopped

1 garlic clove, minced

2 tablespoons tahini

Flaky sea salt for serving

Crushed red pepper flakes for serving


Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.

While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.

While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium high heat. Sauté the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute.

Top each of the sweet potato halves with chickpeas and spinach. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving.

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