Chickpea & Spinach Stuffed Sweet Potatoes are a fantastic way to enjoy a wholesome, satisfying meal that's both packed with flavor and nourishing. This recipe is perfect for those nights when you want something hearty yet healthy, with minimal fuss in the kitchen.
The star of this dish is the sweet potatoes, which provide a naturally sweet and creamy base. Olive oil helps to sauté the onions, bringing out their natural sweetness, while garlic adds a fragrant depth. The chickpeas are a hearty protein that pairs beautifully with fresh, vibrant spinach. Ground cumin and smoked paprika lend warm, earthy notes to the stuffing. A hint of lemon juice brings brightness and balances the flavors, and tahini adds a rich, nutty creaminess. Finally, a sprinkle of fresh parsley ties everything together with a touch of freshness.
These stuffed sweet potatoes are a meal on their own, but you can serve them alongside a simple green salad or a tangy coleslaw to add some crunch. They also pair well with a dollop of Greek yogurt or a sprinkle of feta for an extra creamy touch.
Start by preheating your oven to 400°F (200°C). Give the sweet potatoes a few pricks with a fork, which helps them bake evenly. Place them directly on the oven rack and let them bake for 45-50 minutes. You'll know they're done when they're tender to the touch.
While the sweet potatoes are baking, heat a tablespoon of olive oil in a skillet over medium heat. Toss in the diced onion and sauté for about 5 minutes until they're soft and translucent. Add the minced garlic and cook for another minute, just until it's fragrant.
Now it's time to introduce the chickpeas and chopped spinach to the pan. Stir in the ground cumin and smoked paprika, along with a pinch of salt and pepper. Cook everything for 3-4 minutes, or until the spinach has wilted down beautifully.
Take the skillet off the heat and stir in the lemon juice and tahini, ensuring everything is well combined. This mixture should be creamy and well-coated with the spices.
Once your sweet potatoes are ready, let them cool for about 5 minutes. Slice them open down the middle and fluff up the insides with a fork to create a nice bed for your stuffing.
Spoon the chickpea-spinach mixture into each sweet potato, packing it in generously. Finish with a sprinkle of fresh parsley for a pop of color and a touch of herbal freshness.
Share