Description

These Chickpea Spinach Stuffed Sweet Potatoes make a hearty and nutritious vegetarian meal. Roasted sweet potatoes are filled with crispy spiced chickpeas and sautéed garlic spinach, then drizzled with creamy tahini and finished with flaky sea salt and red pepper flakes. This recipe offers a perfect balance of protein, fiber, and vibrant flavors, ideal for a healthy family dinner or meal prep.

Ingredients

Scale

Sweet Potatoes

4 medium sweet potatoes

Chickpea Filling

1 (15 ounce) can chickpeas, drained and rinsed, any loose skins removed
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper

Spinach Mixture

1 cup baby spinach
1 garlic clove, minced
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Finishing

2 tablespoons tahini
Flaky sea salt for serving
Crushed red pepper flakes for serving

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Instructions

Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the sweet potatoes and chickpeas.
Prepare and Roast Sweet Potatoes: Prick each sweet potato all over with a fork to allow steam to escape. Place them on a sheet pan and roast in the preheated oven for 45-55 minutes until tender and easily pierced with a knife.
Cool and Prepare Sweet Potatoes: After roasting, let the sweet potatoes cool for 5-10 minutes. Then, slice them lengthwise and use a fork to fluff the flesh, creating an inviting base for the filling.
Season Chickpeas: In a small bowl, toss the drained and rinsed chickpeas with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper for even seasoning.
Roast Chickpeas: Spread the coated chickpeas in a single layer on a separate sheet pan. Roast them in the oven for 30-35 minutes until crispy and browned, gently shaking the pan halfway through to ensure even cooking.
Sauté Spinach and Garlic: Near the end of chickpea roasting, warm 1 teaspoon olive oil in a small skillet over medium heat. Add the baby spinach and cook for about 2 minutes until wilted. Stir in the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, cooking for an additional minute until fragrant.
Assemble and Serve: Spoon the crispy chickpeas and sautéed spinach into the fluffed sweet potato halves. Drizzle each with tahini, then sprinkle with flaky sea salt and crushed red pepper flakes to taste. Serve warm and enjoy!

Notes

To remove loose chickpea skins easily, rub the chickpeas between your hands after rinsing.
For extra crispiness, you can broil the chickpeas for the last 2-3 minutes of roasting, watching closely to avoid burning.
Substitute baby kale or Swiss chard for spinach if preferred.
Tahini drizzle adds creaminess and a nutty flavor, but you can omit or substitute with plain Greek yogurt for a lighter option.
These stuffed sweet potatoes can be made in advance; store components separately and assemble just before serving.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Main Dish
Method: Baking
Cuisine: Mediterranean