This simple weeknight dinner is easy to prep ahead of time, has perfectly well-rounded nutrition, and is an absolute crowd pleaser! My stuffed sweet potatoes recipe creates a dish roasted to golden perfection, filled with plant-based protein from creamy hummus, crispy chickpeas, savory tahini sauce and sliced avocado.
It doesn't matter whether we're in the middle of a busy school year or at the peak of summertime fun, I am always brainstorming easy weeknight dinners! These chickpea-stuffed sweet potatoes are super easy to prepare ahead of time, so they can be on the table in just a few minutes when the evening hunger hits. They're also filled with veggies, plant-based protein, and the perfect combo of sweet and savory flavors.
My whole family is obsessed, and these are so good that I don't mind making them a regular addition to the weekly menu!
Ingredients
I love recipes like this one: flavorful, a little sweet and a little savory, some crunch on top, and TONS of well-rounded, plant-based nutrition! I'm a Master Certified Health Education Specialist (through the National Commission of Health Education Credentialing) and I am fascinated by the ways food impacts our bodies. I'm always trying to create recipes that not only taste good but do good. This dish checks all those boxes!
- My quick and easy creamy hummus is a total favorite in our house and feels like it's made for this dish.
- The crispy chickpeas then bring the crunch on top for the perfect finishing touch!
- My 4-ingredient tahini sauce is filled iwth savory sesame flavor and takes just 5 minutes to make while the sweet potatoes roast.
- I personally LOVE topping with hemp seeds for subtle flavor and even more nutrition, and a sprinkle of microgreens on top makes your dish feel elevated and special!
Instructions
1. Roast the sweet potatoes. Poke holes, brush with olive oil, sprinkle with salt and bake for 50-55 minutes. Move on to prepare the stuffing ingredients while in the oven!
2. Prepare the crispy chickpeas, hummus and tahini sauce. The crispy chickpeas will need 35 minutes in the oven but the other two take just 5 minutes to prep.
3. Halve each sweet potato and add with all the fun toppings!
Pro Tip: Prep in Advance!
I love dinners that I can prep earlier in the day when I have a burst of energy so they're ready to go closer to dinnertime. Who has extra energy at 6:00? Definitely not me!
- Roast the sweet potatoes ahead of time and store them in the fridge until you're ready to eat. This step takes the longest amount of time, but luckily it's all hands off!
- The tahini sauce and hummus can both be made hours or even days in advance.
- The crispy chickpeas are the only component I recommend making right before serving since they really do taste best when they're nice and crunchy.
I love to make this as a salad bar-style meal where everyone assembles their own sweet potato. This is a crowd pleaser and it also appeals to little ones who like to have some autonomy over their meal!
Chickpea and sweet potato recipes are my faves and I am so excited to combine them in this one! It's an easy vegan dinner that my whole family loves!
Hearty Vegan Stuffed Sweet Potatoes with Chickpeas
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Diet: Vegan
Description
These vegan stuffed sweet potatoes are roasted until golden and filled with protein: hummus, crispy chickpeas, tahini sauce, and sliced avocado.
Ingredients
- 4 sweet potatoes, skin on, scrubbed clean and dried well
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 batch quick and easy creamy hummus
- 1 batch crispy chickpeas
- 1 batch easy creamy vegan tahini sauce
- 1 avocado, peel and pit removed, chopped or sliced
- ¼ medium red onion, finely diced
- 2 green onions, diced
- optional: sprinkle of hemp seeds for added protein
- microgreens or chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees Fahrenheit. Poke holes all over the sweet potatoes using a fork. Coat the sweet potatoes with 1 tablespoon of olive oil using a silicone brush. Make sure all sides of all four potatoes are generously covered in oil. Sprinkle each sweet potato generously with salt. Place the sweet potatoes directly on a baking sheet and bake for 50-55 minutes until a knife easily can pierce through the thickest part of the thickest sweet potato.
- While the potatoes are baking, prepare your stuffing ingredients: hummus, crispy chickpeas and tahini sauce. Prep your avocado, red onion and green onions.
- When the sweet potatoes are done cooking, halve each of them lengthwise. Use a fork to mash the inside of the sweet potato to create a well in the center. Place each sweet potato on a plate. Top each half with 2 heaping spoonfuls of hummus and a handful or two of crispy chickpeas (in the center well). Garnish with a drizzle of tahini sauce and avocado, red onion, green onion, hemp seeds (if using) and micrograms or parsley.
- Enjoy immediately while sweet potatoes are hot. The sweet potato skin should be nicely seasoned and crunchy (the skin is edible and packed with nutrients).
- Prep Time: 15
- Cook Time: 50
- Category: Entree
- Method: Oven
Mindee says
How do you time the sweet potatoes and crispy chickpeas so they are ready at the same time, without the chickpeas losing their crispiness? Thanks!!!
Elaine Gordon says
Hi Mindee, Good question. The chickpeas usually stay super crispy for an hour or so I don't worry too much about the timing. But you can certainly line it up so they finish cooking at the exact time the other elements of the recipe are finished. I hope that helps. And I hope you enjoy! Best, Elaine
Jenny says
Can't wait to try this!
Elaine Gordon says
Thank you so much, Jenny! I hope you enjoy!
Tamara says
At first this seemed like a strange combination of foods but now I CANNOT GET ENOUGH! It is so delicious and easy to put together. I confess I used store bought hummus and pre made “chickpea snacks” already crunchy to make it easier for a quick meal. TRY THIS YOU WON’T REGRET IT!!!
Elaine Gordon says
Thank you so much, Tamara! I'm glad that you are enjoying this one and found some hacks to streamline it for busy nights! Thank you for the five star review! Best, Elaine