Go Back
In recent years, plant-based meals have surged in popularity, captivating palates and transforming dinner tables across the globe. One dish that embodies the essence of this culinary trend is the Spicy Chickpea and Spinach Stuffed Sweet Potatoes. This recipe beautifully merges the natural sweetness of roasted sweet potatoes with a fiery, nutritious filling made from chickpeas and spinach, creating a balanced meal that’s as hearty as it is healthy. Whether you’re a seasoned vegan or just looking to incorporate more plant-based options into your diet, this dish is sure to impress with its robust flavors and vibrant colors.

Spicy Chickpea and Spinach Stuffed Sweet Potatoes

Discover a delicious plant-based recipe with Spicy Chickpea and Spinach Stuffed Sweet Potatoes. This dish perfectly combines the natural sweetness of roasted sweet potatoes with a spicy, nutritious filling, making it a wholesome meal for any occasion. Rich in vitamins, fiber, and protein, it not only satisfies your taste buds but also nourishes your body. Easy to prepare and versatile, it’s the perfect way to enjoy healthy eating. Try it today and elevate your dinner experience!
Print Recipe Pin Recipe

Ingredients
  

4 medium sweet potatoes

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach, roughly chopped

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/2 teaspoon cayenne pepper (adjust according to your spice preference)

2 cloves garlic, minced

Salt and pepper to taste

1/2 cup Greek yogurt (optional for topping)

Fresh cilantro, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Sweet Potatoes: Wash the sweet potatoes under cold water, scrubbing off any dirt. Prick the sweet potatoes multiple times with a fork to allow steam to escape while they cook. Arrange them on a baking sheet lined with parchment paper and bake for approximately 45-50 minutes, or until they are soft and easily pierced with a fork.

      Cook the Chickpea Filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until it becomes fragrant and golden.

        Add Chickpeas and Spices: Incorporate the drained chickpeas into the skillet, followed by the smoked paprika, ground cumin, and cayenne pepper. Season the mixture generously with salt and pepper. Cook for about 5 minutes, gently mashing a few chickpeas with a fork to create a pleasing texture.

          Incorporate Spinach: Stir in the chopped spinach and cook for an additional 2-3 minutes, or until the spinach has wilted and blended with the chickpeas. Remove from the heat and set this flavorful filling aside.

            Stuff the Sweet Potatoes: After the sweet potatoes have finished baking, carefully remove them from the oven and allow to cool for a few minutes. Slice each sweet potato lengthwise down the center, being cautious not to cut all the way through. Use a fork to gently mash the flesh, creating a small cavity for the filling.

              Fill with Chickpea and Spinach Mixture: Generously spoon the spicy chickpea and spinach mixture into each sweet potato, pressing it down slightly to pack it in.

                Serve: If desired, add a dollop of Greek yogurt on top of each stuffed sweet potato for a creamy finish. Garnish with freshly chopped cilantro and serve with wedges of lemon on the side, adding a zesty punch with every bite.

                  Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings