Crispy Chickpea Stuffed Sweet Potatoes are a delicious mix of textures - crunchy chickpeas, soft sweet potato, and a creamy dressing.
Things I love about these Crispy Chickpea Stuffed Sweet Potatoes:
They are meal preppable. You can easily bake a bunch of sweet potatoes and crisp up chickpeas on a Sunday afternoon and have a super tasty lunch each day of the week. And you could even get creative with your toppings. I've got a delicious yogurt sauce to go with this recipe, but you could experiment with your favorite dressing or sauce.
They've got fiber and protein. Sweet potatoes and chickpeas both have a very high fiber content. Fiber is such an important nutrient that we should all be paying attention to, to ensure optimal health. And we all know that it's good to eat enough protein for satiation and to help with muscle building/maintenance. Chickpeas pack in the protein for this dish.
They're super tasty. The sweetness from the sweet p and the saltiness from the chickpeas and a refreshing creamy dressing on top all combine for an incredible dish. Plus if you add some pickled red onions like I did you'll get a little acidic bite that just puts the flavor over the top.
Overall, this dish is pretty stellar. I'm getting hungry just writing about these sweet potatoes.
Jump to:
Why I love these stuffed sweet potatoes
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, gluten-free, and refined sugar-free
- Perfect meal prep - these stuffed sweet potatoes are great to make ahead and pack for lunch
- So many textures - with crispy chickpeas, soft sweet potatoes, and creamy yogurt sauce there will be a party in your mouth!
Ingredients
- Sweet Potatoes: I used traditional orange sweet potatoes for this recipe, but it would also taste great with purple or white sweet potatoes. You can also easily control the portion size by buying smaller or larger potatoes.
- Chickpeas: Make sure to drain and rinse your chickpeas well so they can get nice and crispy.
- Spices: cumin, garlic powder, salt.
- Toppings: lettuce, pickled red onions, yogurt sauce.
Yogurt Sauce
- Coconut Yogurt: You can sub any non-dairy yogurt that you'd like.
- Tahini: I like the nutty, creaminess of tahini - it adds a umami flavor to the dressing.
- Parsley: For a bit of freshness. I use freeze dried parsley because it's super quick and easy, but dried parsley or fresh parsley would both work well.
- Cayenne: For a kick of spice.
- Salt: To enhance all the other flavors.
How to make Crispy Chickpea Stuffed Sweet Potatoes
Step 1. Preheat the oven or air fryer to 400°F.
Step 2. Wrap the sweet potatoes in aluminum foil and bake until soft (around 40 minutes, depending on the exact size of the sweet potato).
Step 3. When the sweet potatoes are cooked, reduce the oven or air fryer temperature to 350°F.
Step 4. Spread the chickpeas on a baking sheet or wrack of your air fryer and sprinkle with cumin, garlic powder, and salt. Cook for 5-10 minutes, until crispy. Watch carefully so they don't burn.
Step 5. Combine all the yogurt sauce ingredients in a small bowl.
Step 6. Assemble the sweet potatoes. Slice each potato in half and then fill with the chickpeas, lettuce, and pickled red onions. Drizzle with yogurt sauce. Enjoy!
Recipe Prayer
Thank you God for this meal. Allow it to nourish our bodies. Amen.
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📖 Recipe
Crispy Chickpea Stuffed Sweet Potatoes
Equipment
- Air Fryer optional
Ingredients
- 4 Medium Sweet Potatoes
- 1 15 Ounce Can Chickpeas drained and rinsed
- 1 Tablespoon Cumin
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- Toppings: lettuce, pickled red onions
Yogurt Sauce
- ½ Cup Coconut Yogurt
- 1 Tablespoon Tahini
- 1 Tablespoon Freeze Dried Parsley
- ½ Teaspoon Cayenne
- ½ Teaspoon Salt
Instructions
- Preheat the oven or air fryer to 400°F.
- Wrap the sweet potatoes in aluminum foil and bake until soft (around 40 minutes, depending on the exact size of the sweet potato).
- When the sweet potatoes are cooked, reduce the oven or air fryer temperature to 350°F.
- Spread the chickpeas on a baking sheet or wrack of your air fryer and sprinkle with cumin, garlic powder, and salt. Cook for 5-10 minutes, until crispy. Watch carefully so they don't burn.
- Combine all the yogurt sauce ingredients in a small bowl.
- Assemble the sweet potatoes. Slice each potato in half and then fill with the chickpeas, lettuce, and pickled red onions. Drizzle with yogurt sauce. Enjoy!
Nutrition
Nutrition information is an estimate.
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