Mains

August 16, 2021

Crispy Chickpea Stuffed Sweet Potatoes

Crispy Chickpea Stuffed Sweet Potatoes are a delicious mix of textures - crunchy chickpeas, soft sweet potato, and a creamy dressing.

Crispy Chickpea Stuffed Sweet Potatoes

Things I love about these Crispy Chickpea Stuffed Sweet Potatoes:

They are meal preppable. You can easily bake a bunch of sweet potatoes and crisp up chickpeas on a Sunday afternoon and have a super tasty lunch each day of the week. And you could even get creative with your toppings. I've got a delicious yogurt sauce to go with this recipe, but you could experiment with your favorite dressing or sauce.

They've got fiber and protein. Sweet potatoes and chickpeas both have a very high fiber content. Fiber is such an important nutrient that we should all be paying attention to, to ensure optimal health. And we all know that it's good to eat enough protein for satiation and to help with muscle building/maintenance. Chickpeas pack in the protein for this dish.

They're super tasty. The sweetness from the sweet p and the saltiness from the chickpeas and a refreshing creamy dressing on top all combine for an incredible dish. Plus if you add some pickled red onions like I did you'll get a little acidic bite that just puts the flavor over the top.

Overall, this dish is pretty stellar. I'm getting hungry just writing about these sweet potatoes. Let's make 'em!

Crispy Chickpea Stuffed Sweet Potatoes

Recipe Features

  • Dietary needs — this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
  • Perfect meal prep — these stuffed sweet potatoes are great to make ahead and pack for lunch
  • So many textures — with crispy chickpeas, soft sweet potatoes, and creamy yogurt sauce there will be a party in your mouth!

Ingredients

  • Sweet Potatoes: I used traditional orange sweet potatoes for this recipe, but it would also taste great with purple or white sweet potatoes. You can also easily control the portion size by buying smaller or larger potatoes.
  • Chickpeas: Make sure to drain and rinse your chickpeas well so they can get nice and crispy.
  • Spices: cumin, garlic powder, salt.
  • Toppings: lettuce, pickled red onions, yogurt sauce.

Yogurt Sauce

  • Coconut Yogurt: You can sub any non-dairy yogurt that you'd like.
  • Tahini: I like the nutty, creaminess of tahini - it adds a umami flavor to the dressing.
  • Parsley: For a bit of freshness. I use freeze dried parsley because it's super quick and easy, but dried parsley or fresh parsley would both work well.
  • Cayenne: For a kick of spice.
  • Salt: To enhance all the other flavors.

Crispy Chickpeas

How to make Crispy Chickpea Stuffed Sweet Potatoes

Step 1. Wrap the sweet potatoes in aluminum foil. The foil helps keep the heat in and allows them to cook faster. Bake at 400 until soft (around 40 minutes, depending on the exact size of the sweet potato).

Step 2. When the sweet potatoes are cooked, spread the chickpeas on the wrack and sprinkle with cumin, garlic powder, and salt. Bake at at 350 for 5-10 minutes, until crispy. Watch carefully so they don't burn.

Step 3. Combine all the yogurt sauce ingredients in a small bowl.

Step 4. Assemble the sweet potatoes. Slice each potato in half and then fill with the chickpeas, lettuce, and pickled red onions. Drizzle with yogurt sauce. Enjoy!

Recipe Prayer

Thank you God for this meal. Allow it to nourish our bodies. Amen.

Crispy Chickpea Stuffed Sweet Potatoes

Related Recipes

Looking for other tasty sweet potato recipes? Check out these Sweet Potato Nachos.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Crispy Chickpea Stuffed Sweet Potatoes

Crispy Chickpea Stuffed Sweet Potatoes are a delicious mix of textures - crunchy chickpeas, soft sweet potato, and a creamy dressing.

Author:

Elizabeth

Serves:

4

Prep:

10

min

cook:

60

min

total:

70

min

Ingredients

  • 4 Medium Sweet Potatoes
  • 1 Can Chickpeas, drained and rinsed
  • 1 Tablespoon Cumin
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Salt
  • Toppings: lettuce, pickled red onions

Yogurt Sauce

  • 1/2 Cup Coconut Yogurt
  • 1 Tablespoon Tahini
  • 1 Tablespoon Freeze Dried Parsley
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Salt

Instructions

  1. Wrap the sweet potatoes in aluminum foil and bake at 400 until soft (around 40 minutes, depending on the exact size of the sweet potato).
  2. When the sweet potatoes are cooked, spread the chickpeas on the wrack and sprinkle with cumin, garlic powder, and salt. Air-fry at 350 for 5-10 minutes, until crispy. Watch carefully so they don't burn.
  3. Combine all the yogurt sauce ingredients in a small bowl.
  4. Assemble the sweet potatoes. Slice each potato in half and then fill with the chickpeas, lettuce, and pickled red onions. Drizzle with yogurt sauce. Enjoy!
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography