Description
This Chickpea & Spinach Stuffed Sweet Potatoes recipe is a nutritious and flavorful vegetarian dish featuring oven-roasted sweet potatoes filled with a savory mixture of spiced chickpeas and fresh spinach. Enhanced with warm spices like cumin, paprika, and turmeric, and optionally drizzled with creamy tahini and fresh herbs, it delivers a hearty yet wholesome meal perfect for a satisfying lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 4 medium sweet potatoes
- 1 tablespoon olive oil (for roasting)
Chickpea & Spinach Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 cups fresh spinach
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- Salt and pepper, to taste
Optional Garnishes
- 2 tablespoons tahini (optional, for drizzling)
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving (optional)
Instructions
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C). Pierce each sweet potato several times with a fork, rub them lightly with olive oil, then place on a baking sheet and roast for 40-45 minutes, or until they are tender when pierced with a fork.
- Prepare the chickpea and spinach filling: While the sweet potatoes roast, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
- Add spices and garlic: Stir in minced garlic, ground cumin, paprika, and turmeric, cooking for 1-2 minutes until fragrant and spices are well incorporated.
- Cook the chickpeas: Add the drained chickpeas to the skillet and cook for 5-7 minutes, mashing some with the back of a spoon to create texture. Season with salt and pepper to taste.
- Wilt the spinach: Add the fresh spinach to the skillet and cook for an additional 2-3 minutes until the spinach has wilted and is well mixed with the chickpea mixture.
- Prepare the sweet potatoes for stuffing: Once roasted, slice each sweet potato carefully down the middle. Fluff the insides gently with a fork and season with a pinch of salt and pepper.
- Stuff the sweet potatoes: Spoon the warm chickpea and spinach filling evenly into each sweet potato, ensuring they are generously filled.
- Garnish and serve: Optionally drizzle tahini over the stuffed sweet potatoes for a creamy finish. Garnish with fresh cilantro or parsley and serve with lime wedges on the side for an optional citrusy zing.
Notes
- To save time, sweet potatoes can be microwaved before roasting for softer interiors faster.
- Tahini drizzle is optional but adds a rich, nutty flavor and creaminess.
- Use fresh lime juice to brighten the flavors before serving.
- For a vegan option, ensure tahini and any added condiments are plant-based.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
