Chickpea Sweet Potato Boats with Chili Garlic Butter

Overhead shot of several Spiced Chickpea Stuffed Sweet Potatoes

5 from 11 votes

Chickpea Sweet Potato Boats with Chili Garlic Butter

These Spiced Chickpea Stuffed Sweet Potatoes are the perfect plant-based vegan weeknight dinner option, offering a delightful blend of wholesome goodness and satisfying flavors. Packed with fiber and plant-based protein, these stuffed sweet potatoes are not only delicious but also a nutritious choice for the whole family. Meal Prep Friendly, Vegan + Gluten-free.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Keyword: baked, chickpea, dairy-free, dinner, easy, garlic, healthy, lunch, sweet potatoes, vegan, weeknight meals

Servings: servings

Calories: 599kcal

Author: Shanika

Ingredients

ROASTED CHICKPEAS:

1 (15 oz.) can chickpeas, drained + rinsed
1 tablespoon Extra virgin olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon ground cumin
Pinch of red pepper flakes

ROASTED SWEET POTATOES:

4 large sweet potatoes, rinsed + pat dry
2 Tbsps Extra virgin olive oil

CHILI GARLIC BUTTER:

½ cup vegan butter
6 garlic cloves, minced
1 ½ tsps red pepper flakes
¼ cup vegan soy sauce

US Customary - Metric

Instructions

TO ROAST SWEET POTATOES:

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.

ASSEMBLY:

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.
Bon Appétit!

Notes

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.

Nutrition