Chickpea Spinach Stuffed Sweet Potatoes

Whole roasted sweet potatoes become the vessel for a warmly spiced chickpea and spinach filling in this Mediterranean-leaning dinner. Mashing about half the chickpeas gives the filling a heartier, slightly creamy texture while leaving the rest whole for bite. A finishing drizzle of tahini and fresh herbs turns simply baked sweet potatoes into a full, satisfying meal.

Roasted sweet potatoes are stuffed with a spiced chickpea and spinach filling and finished with a drizzle of tahini.

Why You'll Love This Recipe

• Fast: ready in about 75 minutes (15 min prep, ? min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 4 servings
• Light: about 350 calories per serving

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 small onion (diced)
• 3 cloves garlic (minced)
• 1 can (15 oz chickpeas, drained and rinsed)
• 4 cups fresh spinach (roughly chopped)
• 1 teaspoon cumin
• 1 teaspoon paprika
• Juice of 1 lemon
• 1/4 cup vegetable broth
• Salt and pepper to taste
• Pinch of red pepper flakes (optional)
• 4 tablespoons tahini
• Fresh parsley or cilantro for garnish
• Optional: Pomegranate seeds or toasted pine nuts for topping

Instructions

1. Heat the oven to 425°F (220°C).
2. Wash and dry the sweet potatoes, prick them all over with a fork, rub with 1 tablespoon of olive oil, and sprinkle with salt.
3. Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, until fork-tender.
4. While the potatoes bake, prepare the filling by heating the remaining olive oil in a large skillet over medium heat.
5. Add the diced onion and sauté for 3 to 4 minutes until translucent.
6. Add the minced garlic and cook for another minute until fragrant.
7. Add the chickpeas, cumin, and paprika, cooking for 2 to 3 minutes, stirring occasionally.
8. Mash about half of the chickpeas with the back of a spoon or a potato masher.
9. Add the chopped spinach, lemon juice, and vegetable broth, stirring and cooking until the spinach wilts, about 2 to 3 minutes.
10. Season with salt, pepper, and red pepper flakes if using, then remove from the heat.
11. Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
12. Slice the potatoes lengthwise and gently mash the insides with a fork.
13. Spoon the chickpea-spinach mixture into each potato.
14. Drizzle with tahini and garnish with fresh herbs and any optional toppings.
15. Serve right away while everything is warm.

Cooking Tips

• Prick the sweet potatoes well with a fork before baking so steam can escape.
• Mash about half the chickpeas for a creamier filling texture.
• Warm the tahini slightly or thin it with a splash of water if it's too thick to drizzle.

Substitutions

• White beans can replace chickpeas.
• Kale can be used in place of spinach for a heartier green.
• Greek yogurt can replace tahini as the finishing drizzle.

Storage

• Refrigerate leftover sweet potatoes and filling separately in airtight containers for up to 4 days.
• Reheat in the oven or microwave, adding fresh tahini and herbs after reheating.

Serving Suggestions

• Top with pomegranate seeds or toasted pine nuts for extra texture.
• Garnish with fresh parsley or cilantro.
• Add a pinch of red pepper flakes for a little heat.

Nutrition (per serving)

Nutrient	Amount
Calories	350 kcal

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