Description
Tender roasted sweet potatoes filled with smoky, spiced chickpeas, peppers, and herbs — a hearty vegetarian dish that’s both comforting and nutrient-packed.
Ingredients
Scale
- 4 medium sweet potatoes, scrubbed
- 2 tbsp olive oil
- Salt & black pepper, to taste
- 1 can (15 oz) chickpeas, drained & rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup red bell pepper, finely diced
- 2 tbsp fresh parsley or cilantro, chopped
- Lemon wedges for serving
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, rub with olive oil, salt, and pepper. Place on a baking sheet and roast for 45–55 minutes, until tender.
- While potatoes bake, heat olive oil in a skillet over medium heat. Add chickpeas, paprika, cumin, chili powder, garlic powder, salt, and pepper. Cook 5–7 minutes until lightly crispy. Stir in diced bell pepper.
- Once sweet potatoes are done, cut them open and gently mash the flesh with a fork. Spoon spiced chickpeas into each potato.
- Sprinkle with fresh parsley or cilantro. Serve hot with a squeeze of lemon juice.
Notes
- For extra flavor, consider adding a dash of cayenne pepper to the chickpeas.
- These stuffed sweet potatoes can be made ahead and reheated for a quick meal.
- Feel free to substitute chickpeas with black beans for a different taste.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg