Description
A wholesome and flavorful vegetarian recipe featuring roasted sweet potatoes stuffed with a spiced chickpea and spinach mixture, finished with optional creamy tahini and fresh herbs. Perfect for a nutritious and satisfying meal rich in fiber, protein, and vibrant spices.
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
Garnishes (Optional)
- 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 a few times with a fork and rub them with a little olive oil. Place them on a baking sheet and roast for 40-45 minutes, or until tender when pierced with a fork.
- Prepare the filling: While the sweet potatoes are roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 4-5 minutes until softened.
- Add spices and garlic: Stir in the minced garlic, ground cumin, paprika, and ground turmeric. Cook for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Incorporate chickpeas: Add the drained chickpeas to the skillet, cooking for 5-7 minutes. Mash some of the chickpeas with the back of a spoon to create texture. Season with salt and pepper to taste.
- Add spinach: Stir in the fresh spinach and cook for another 2-3 minutes until wilted and well combined with the spiced chickpeas.
- Stuff the sweet potatoes: Once sweet potatoes are roasted and tender, carefully slice them down the middle. Fluff the inside with a fork and season lightly with salt and pepper.
- Fill with chickpea mixture: Spoon the chickpea and spinach filling evenly into each sweet potato.
- 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 a zesty touch.
Notes
- You can substitute fresh spinach with kale or Swiss chard if preferred.
- Tahini is optional but adds a nice creamy, nutty flavor to the dish.
- To make this recipe vegan, ensure the tahini sauce (if used) contains no added non-vegan ingredients.
- The recipe can be doubled or halved easily depending on servings needed.
- Leftover stuffed sweet potatoes can be stored in the fridge for up to 3 days and reheated in the oven.
