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Two crispy chickpea stuffed sweet potatoes on a plate.

Crispy Chickpea Stuffed Sweet Potatoes

Print Recipe
Crispy Chickpea Stuffed Sweet Potatoes are a delicious mix of textures - crunchy chickpeas, soft sweet potato, and a creamy dressing.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 351
Author Elizabeth

Equipment

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

Calories: 351kcal | Carbohydrates: 64g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1299mg | Potassium: 1041mg | Fiber: 12g | Sugar: 10g | Vitamin A: 32214IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 5mg