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smoky chickpea stuffed sweet potatoes

Smoky Chickpea Stuffed Sweet Potatoes

Soft roasted sweet potatoes filled with smoky spiced chickpeas and finished with creamy lemon tahini sauce. This easy vegan dinner is hearty, affordable, and perfect for busy weeknights when you want something warm and satisfying.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean-inspired
Calories: 420
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • ½ teaspoon salt
For the Smoky Spiced Chickpeas
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon chili flakes optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Lemon Tahini Sauce
  • ¼ cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove finely grated
  • 2 to 4 tablespoons warm water
  • ¼ teaspoon salt
Optional Toppings
  • Fresh chopped parsley
  • Thin sliced red onion
  • Handful of baby spinach

Method
 

Step 1: Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C).
  2. Wash and dry the sweet potatoes.
  3. Rub them with olive oil and sprinkle with salt.
  4. Place on a baking sheet.
  5. Roast for 40–50 minutes until soft inside and slightly caramelized outside.
Step 2: Prepare the Chickpeas
  1. Pat chickpeas dry with paper towel.
  2. In a bowl, mix olive oil, smoked paprika, cumin, garlic powder, chili flakes, salt, and pepper.
  3. Add chickpeas and toss well.
  4. Spread on a lined baking sheet in a single layer.
  5. Roast for 20–25 minutes until golden and slightly crisp.
Step 3: Make the Lemon Tahini Sauce
  1. In a small bowl, mix tahini, lemon juice, grated garlic, and salt.
  2. Slowly add warm water while stirring.
  3. Keep mixing until smooth and creamy.
Step 4: Assemble
  1. Slice each roasted sweet potato down the center.
  2. Gently press the ends to open.
  3. Fluff the inside with a fork.
  4. Spoon smoky chickpeas on top.
  5. Drizzle with lemon tahini sauce.
  6. Add parsley, red onion, or spinach if using.
  7. Serve warm.

Notes

  • Dry chickpeas well before roasting. This helps them crisp instead of steam.
  • If you want more heat, add extra chili flakes or a splash of hot sauce.
  • The tahini sauce will thicken as it sits. Add a spoon of warm water to loosen it.
  • Leftovers keep well in the fridge for up to 4 days. Store sauce separately.
  • You can air fry the chickpeas at 390°F for 12–15 minutes if you prefer.