Stuffed Sweet Potatoes with Chickpeas and Tahini
These Stuffed Sweet Potatoes with Chickpeas and Tahini are the perfect balance of comfort and nourishment. Roasted sweet potatoes become soft and caramelized, creating a naturally sweet base for crispy, spiced chickpeas and a rich, creamy tahini drizzle. Every bite is packed with warm, savory, and nutty flavors, making this an incredibly satisfying meal that’s also vegan, gluten-free, and meal-prep friendly. Whether you're looking for a quick weeknight dinner or a hearty, plant-based meal, this recipe is simple, flavorful, and easy to customize. Try it out and enjoy a wholesome, delicious dish that’s as good for your body as it is for your taste buds!
Equipment
- Baking Sheet (or Roasting Pan): Used for roasting both the sweet potatoes and chickpeas; line with parchment paper or a silicone mat for easy cleanup.
- Mixing Bowls (2-3 Sizes): One for tossing chickpeas with spices, one for whisking the tahini sauce, and a larger one for mixing toppings or a side salad.
- Whisk (or Fork for Mixing): Essential for blending the tahini sauce smoothly; use a small food processor or immersion blender for a creamier consistency.
- Fork (for Poking & Fluffing Sweet Potatoes): Used to poke holes in sweet potatoes before roasting and to fluff the inside once cooked, making space for chickpeas.
- Knife & Cutting Board: Needed for slicing open roasted sweet potatoes and chopping fresh herbs or toppings.
- Measuring Cups & Spoons: Helps with accurate portioning of ingredients like tahini, lemon juice, and spices for consistent flavor.
- Spoon or Spatula: Used for stirring chickpeas while roasting and drizzling the tahini sauce over the finished dish; a small spoon works best for precise drizzling.
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes washed and scrubbed
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
For the Spiced Chickpeas:
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper optional for heat
For the Tahini Sauce:
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic minced
- 2 tablespoons water adjust for desired consistency
- ½ teaspoon salt
- ¼ teaspoon black pepper
Toppings Optional but Recommended:
- Fresh parsley or cilantro chopped
- Sliced avocado
- Pomegranate seeds for a burst of sweetness
- Toasted sesame seeds
- Crumbled feta if not vegan
Instructions
- Step 1: Roast the Sweet Potatoes
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Using a fork, poke holes all over the sweet potatoes to allow steam to escape.
- Rub each sweet potato with olive oil, salt, and pepper, then place them on the prepared baking sheet.
- Roast for 45-50 minutes, or until they’re fork-tender and caramelized.
- Pro Tip: If you’re short on time, microwave the sweet potatoes for 5-7 minutes before roasting to speed up the cooking process.
- Step 2: Prepare the Crispy Chickpeas
- While the sweet potatoes are roasting, dry the chickpeas using a clean kitchen towel or paper towels. Removing excess moisture helps them crisp up.
- Toss the chickpeas in olive oil, smoked paprika, cumin, garlic powder, salt, black pepper, and cayenne pepper if using.
- Spread them evenly on a separate lined baking sheet.
- Roast for 20-25 minutes, shaking the pan halfway through for even crispiness.
- Pro Tip: For extra crispy chickpeas, let them cool completely before adding them to the sweet potatoes.
- Step 3: Make the Tahini Sauce
- In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper.
- Slowly add water, one tablespoon at a time, until you reach your desired consistency. The sauce should be creamy but pourable.
- Taste and adjust seasonings as needed.
- Pro Tip: If your tahini sauce is too thick, add more lemon juice or water. If it’s too thin, stir in a bit more tahini.
- Step 4: Assemble the Stuffed Sweet Potatoes
- Once the sweet potatoes are roasted and cool enough to handle, slice them open lengthwise.
- Fluff the inside of each potato slightly with a fork.
- Top with the crispy chickpeas, then drizzle generously with the tahini sauce.
- Sprinkle with fresh herbs, avocado slices, pomegranate seeds, toasted sesame seeds, or crumbled feta if desired.
- Serve warm and enjoy!
Notes
Make-Ahead Tips
Roasted Sweet Potatoes:
✔️ Roast the sweet potatoes up to 4 days in advance and store them in an airtight container in the fridge.✔️ Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes until warm.
Crispy Chickpeas:
✔️ Roast the chickpeas and store them separately at room temperature in an airtight container for up to 3 days.✔️ If they lose crispiness, reheat in the oven at 350°F (175°C) for 5-7 minutes before serving.
Tahini Sauce:
✔️ Can be made up to 1 week in advance and stored in a sealed jar in the fridge.✔️ The sauce will thicken over time—whisk in a little water or lemon juice before serving to thin it out. 💡 Pro Tip: For the freshest texture, store all components separately and assemble right before serving.
Storage Instructions
Refrigerator (Best for Meal Prep)
- Store roasted sweet potatoes, chickpeas, and tahini sauce separately in airtight containers.
- Best eaten within 3-4 days for maximum freshness.
Freezing (For Longer Storage)
- Sweet potatoes freeze well! Once cooled, store them in an airtight container or freezer bag for up to 3 months.
- Chickpeas do not freeze well (they become soft and chewy), so it’s best to make them fresh.
- Tahini sauce can be frozen, but it may need whisking after thawing to regain its smooth consistency.
Reheating Tips
✔️ Sweet potatoes: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes.✔️ Chickpeas: Reheat in a dry skillet over medium heat for 5 minutes or in the oven at 350°F for 5-7 minutes to re-crisp.
✔️ Tahini sauce: Stir well and add a little warm water or lemon juice if it thickens too much.