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Spiced Chickpea Stuffed Sweet Potatoes
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5 from 2 votes

Chickpea Sweet Potato Boats with Chili Garlic Butter

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. 
Course Main Course
Keyword baked, chickpea, dairy-free, dinner, easy, garlic, healthy, lunch, sweet potatoes, vegan, weeknight meals
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 599kcal
Author Shanika | Orchids + Sweet Tea

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

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

Calories: 599kcal | Carbohydrates: 72g | Protein: 8g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 4g | Sodium: 1766mg | Potassium: 1244mg | Fiber: 11g | Sugar: 15g | Vitamin A: 48710IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 3mg