Chickpea Spinach Stuffed Sweet Potatoes

5 from 5 votes

This post may contain affiliate links. Please read our disclosure policy.

Roasting the main ingredients together in the oven makes these chickpea spinach stuffed sweet potatoes an easy vegan multi-tasking recipe. They are finished with a drizzle of tahini.

Chickpea Spinach Stuffed Sweet Potatoes

I’ve been known to turn toast into a meal.

It’s just a matter of stacking a slice high with all sorts of spreads, veggies and other nibbles. Then it earns the right to be given the title of lunch or dinner.

Eating things on toast is my go-to when I’m looking for a meal in a hurry.

I find that I can get such a variety of veggies on single piece of bread. Then I just pair it with a simple mixed greens salad.

Done and done!

3 sweet baked sweet potato halves with crispy chickpeas, spinach and tahini

Now that roasting season is really getting going, I’ve swapped out whole wheat toast, and I’m using sweet potatoes instead.

There’s so much more nutrition, and most importantly flavor, in a sweet potato than a boring slice of bread.

Also, a potato is way more sturdy to stand up to all sorts of toppings.

With toast, the base tends to be the forgotten bottom layer. It deserves a lot more attention.

I’ve had these chickpea spinach stuffed sweet potatoes on repeat for a while now because I love all their different textures and bites.

Crispy roasted chickpeas on a sheet pan

How To Make Chickpea Spinach Stuffed Sweet Potatoes

The recipe involves my kind of multitasking with two different ingredients in the oven at once.

The chickpeas and sweet potatoes roast side by side, which makes the entire recipe seem very efficient. That gives me a chance  to focus on the spinach.

I sauté roughly chopped spinach in a skillet with a little minced garlic, salt and pepper until it has just wilted.

Sauteed spinach in a skillet

It doesn’t take long. The spinach is ready in minutes.

Once the potatoes are tender, I slice them in half and use a fork to fluff up their flesh.

Then they are ready to be stuffed full. I start with the spinach followed by the crispy roasted chickpeas.

To finish off these stuffed sweet potatoes, I spoon on a generous drizzle of tahini and sprinkle on red pepper flakes.

Chickpea Spinach Stuffed Sweet Potatoes

Chickpea Spinach Stuffed Sweet Potatoes

5 from 5 votes
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
Servings: 4
Roasting the main ingredients together in the oven makes these chickpea spinach stuffed sweet potatoes an easy vegan multi-tasking recipe. They are finished with a drizzle of tahini.


  • 4 medium sweet potatoes
  • 1-15 ounce can chickpeas drained and rinsed
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper plus more for serving
  • 1/2 teaspoon cumin
  • 1 cup baby spinach roughly chopped
  • 1 garlic clove minced
  • 2 tablespoons tahini
  • Flaky sea salt for serving
  • Crushed red pepper flakes for serving


  • Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.
  • While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
  • While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium high heat. Sauté the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute.
  • Top each of the sweet potato halves with chickpeas and spinach. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving.


Calories: 368kcal | Carbohydrates: 62g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 1010mg | Potassium: 1002mg | Fiber: 12g | Sugar: 9g | Vitamin A: 32791IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Mediterranean
Did you make this recipe?Mention @lastingredient on Instagram and tag it #lastingredient!

Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    I love this recipe! I am trying to eat healthier and exploring going vegan, and this recipe is so satisfying. I rarely make things twice as I get bored and want to move on, but I will be making this again and again.

  2. the temperature did not work for my sweet potatoes, they were still quite hard in the middle after 55 mins (I left them in longer just in case) I’m trying to cook them down more but its frustrating

    1. Sorry to hear that! I know when I buy potatoes at the grocery they vary a lot in size and thickness, which can effect cooking time. You should bake them until you can easily pierce them with a knife.

    1. You can roast the sweet potatoes in advance and rewarm them in the microwave. I don’t recommend roasting the chickpeas ahead of time because they will not stay crispy.