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Easy • Vegetarian

Chickpea & Spinach Stuffed Sweet Potatoes

Hearty roasted sweet potatoes filled with a savory blend of spiced chickpeas and tender spinach.

Prep
15 min
Cook
45 min
Servings
4
Level
Easy
Chickpea & Spinach Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are a total game-changer for an easy, healthy, and incredibly satisfying meal! Roasting the sweet potatoes brings out their natural sweetness, which pairs perfectly with the spiced, savory chickpea and spinach filling. It's a dish that's as comforting as it is nutritious, and so simple to put together.

Ingredients

Yield: 4 servings

For the Sweet Potatoes

  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

For the Chickpea Filling

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-oz) can chickpeas, rinsed and drained
  • 5 oz fresh spinach
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp turmeric (optional, for color and flavor)
  • ¼ cup vegetable broth
  • 2 tbsp fresh lemon juice
  • Salt and black pepper to taste
  • Red pepper flakes, for serving (optional)

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Rub with 1 tbsp olive oil, salt, and pepper. Place directly on the oven rack and bake for 45-60 minutes, or until very tender when squeezed.

  2. Step 2

    While sweet potatoes bake, prepare the filling: Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.

  3. Step 3

    Stir in chickpeas, cumin, smoked paprika, and turmeric (if using). Cook for 5 minutes, stirring occasionally, allowing the chickpeas to get slightly browned and fragrant.

  4. Step 4

    Add spinach to the skillet in batches, stirring until wilted. Pour in vegetable broth and lemon juice. Cook for 2-3 minutes, until the liquid has mostly evaporated. Season with salt and pepper to taste.

  5. Step 5

    Once sweet potatoes are cooked, carefully slice them lengthwise down the middle (but not all the way through). Fluff the insides with a fork. Spoon the chickpea and spinach filling generously into each sweet potato. Serve immediately, topped with red pepper flakes if you like a little heat.

Tips

  • For a quicker option, microwave the sweet potatoes until tender (5-10 minutes depending on size and microwave).
  • Add a dollop of plain Greek yogurt or a sprinkle of feta cheese for extra creaminess and tang.
  • Feel free to customize the spices! Curry powder or a pinch of cayenne would also be delicious.

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