Stuffed Sweet Potatoes with Chickpeas

A Plant-Based Meal Packed with Texture and Taste

Stuffed sweet potatoes with chickpeas bring together natural sweetness, hearty legumes, and bold spices in a dish that’s both nourishing and deeply satisfying. This plant-based recipe is perfect for a weeknight dinner or a make-ahead lunch, and it’s incredibly easy to customize with your favorite toppings.

Ingredients

• 2 medium sweet potatoes

• 1 tablespoon olive oil

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 teaspoon smoked paprika

• ½ teaspoon ground cumin

• ¼ teaspoon garlic powder

• Salt and pepper to taste

• ½ avocado, sliced (optional)

• 2 tablespoons plain Greek yogurt or dairy-free alternative (optional)

• Chopped fresh parsley or cilantro for garnish

Instructions

1. Bake the Sweet Potatoes

Preheat oven to 400°F (200°C). Wash sweet potatoes thoroughly, then pierce each a few times with a fork. Place on a baking sheet and bake for 40–50 minutes, or until tender when pierced.

2. Roast the Chickpeas

While potatoes are baking, heat olive oil in a skillet over medium heat. Add chickpeas, paprika, cumin, garlic powder, salt, and pepper. Sauté for 5–7 minutes until slightly crispy and fragrant. Set aside.

3. Assemble and Serve

Slice sweet potatoes open lengthwise. Use a fork to gently mash the inside. Spoon the spiced chickpeas on top. Add avocado slices, a dollop of yogurt, and sprinkle with fresh herbs. Serve warm.

Why You’ll Love It

• Naturally gluten-free and vegetarian

• Rich in fiber, protein, and vitamins

• Perfect for meal prep or leftovers

• Endlessly adaptable with different toppings or spices

Variations

• Spicy version: Add a pinch of cayenne to the chickpeas

• Mediterranean style: Top with tahini and chopped cucumber

• Mexican twist: Add black beans, corn, and a squeeze of lime