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.
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!
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.
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.
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.
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.
How long in advance can I prepare this recipe?
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.
Thank you its good
Delicious! But would like to know the nutritional facts and calories on the recipe.
★★★★★
Love trying your recipes
Followed recipe exactly and was delicious and filling. Will happily make again.
★★★★★
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
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.
I love this recipe I am going to make it today.
Thank you
★★★★★
How much garlic are you supposed to use? I see it in the instructions but not the ingredient list.
Thanks for catching that! It’s 1 garlic clove, minced. I just updated the ingredient list.
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.
★★★★★
That’s great you’re going to have this recipe on repeat!