Stuff roasted sweet potatoes with spiced chickpeas for a healthy dinner in under an hour.
Spiced Chickpea Stuffed Sweet Potatoes
These Spiced Chickpea Stuffed Sweet Potatoes are loaded with fiber, plant-based protein, and just the right amount of spice for a healthy family meal in under an hour.
These loaded sweet potatoes with spiced roasted chickpeas are a total winner when it comes to plant-based meal. They’re full of nutrients, including plenty of protein, and tons of flavor. You’re going to love the chili garlic butter sauce! And yes, you can eat it on way more than just stuffed sweet potatoes.
Ingredients for Chickpea Stuffed Sweet Potatoes
The three components for this dinner recipe are the roasted chickpeas, the roasted sweet potatoes, and the delicious chili garlic butter sauce.
Here’s what you need to make crispy spiced chickpeas:
Chickpeas. Remove as much moisture from the chickpeas as possible for the crispiest texture.
Olive oil. you can also use avocado oil if you prefer.
Spices. I use a blend of smoked paprika, garlic powder, dried parsley, cumin, and red pepper flakes to get a nice smoky, spicy and herby flavor on my roasted chickpeas.
For the Chili Garlic Butter, you’ll need:
Vegan butter. You can use any brand you like. I love Earth Balance.
Garlic cloves. Fresh is best here!
Red pepper flakes for some heat.
Soy sauce. If necessary, make sure your soy sauce is gluten-free.
Meal Prep Stuffed Sweet Potatoes
This recipe is great for vegan meal prep! You can make the roasted sweet potatoes and spiced chickpeas and store them in an airtight container for up to four days. When you’re ready to eat, simply pop them into the oven or microwave to heat.
CRISPY ROASTED CHICKPEAS
The topping for crunch and added protein in this stuffed sweet potatoes recipe is crispy roasted chickpeas. All you need is:
Canned chickpeas. Drain, rinse and dry the chickpeas well for the crispiest texture.
Can I Add More Veggies?
Definitely! This is a great recipe to mix and match the toppings. For added nutrients, fiber, and color, add your favorite veggies.
You can add roasted cauliflower, broccoli, bell peppers, mushrooms, or leafy greens. All will be delicious! And you can roast the veggies alongside the sweet potatoes and chickpeas so everything is ready at the same time. And fewer dishes!
Adding Different Protein to these Sweet Potatoes
If you’d like to add a different or additional protein to this vegan dish, it’s easy to do!
Plant-based protein options:
Crispy or canned other beans (i.e. black beans, kidney beans, cannellini beans, etc.)
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Lightly coat each potato with olive oil, placing them unto prepared baking sheet. Bake for 35-40 minutes or until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes before carefully slicing them open (without cutting all the way down to the bottoms). Using a fork, lightly fluff the insides sweet potato until somewhat "mashed". Set aside.
TO ROAST THE CHICKPEAS:
Line a baking sheet with parchment paper. In a medium bowl, add chickpea, olive oil, and 2 Tbsps of cajun seasoning, stirring them together until well coated.
Add chickpeas to the prepared baking sheet and bake for 20-25 minutes, tossing them mid-way until golden brown and crisp.
TO MAKE THE CHILI GARLIC BUTTER:
In a saucepan over medium-high heat, add all ingredients and stir until butter has completely melted. Let boil for 1-2 minutes before removing from heat.
To serve, add each roasted sweet potato unto a platter (or individual plates) and top with spoonfuls of roasted chickpea and drizzles of chili garlic butter.
Tips & Tricks
STORAGE: Leftovers can be kept in an air-tight container in the refrigerator for 3-4 days. Re-heat when ready to serve.ADDITIONAL TOPPINGS: For extra pizzaz, you can add your favorite veggies/ingredients to the mix such as: kale, spinach, collard greens, broccoli, tomatoes, green peas, etc.