Chickpea Stuffed Sweet Potatoes
This Tahini Stuffed Sweet Potato recipe is made with quinoa, chickpeas, tahini, and delicious spices–for the ultimate sweet potatoes recipe!
Just in time for sweet potato season, with a fork, mash the center of each sweet potato, filling with quinoa and chickpeas! This recipe makes the best Tahini Stuffed Sweet Potatoes!
Tahini Stuffed Sweet Potatoes
Make a creamy tahini dressing and drizzle on top of these baked sweet potatoes.
Serve to your guests, and they just may want to go back for seconds! They are that good. Also try our Savory Twice Baked Sweet Potatoes!
Why we love this recipe
- It’s simple for a main dish serve as a side dish.
- You can add protein (fish, pork, chicken, steak).
- The tahini drizzle on top makes the recipe so good.
Ingredients for stuffed sweet potatoes
- Sweet potatoes: you can also use yams
- Avocado oil
- Tahini
- Coconut aminos
- Coconut milk
- Cooked quinoa
- Chickpeas
- Spices: cinnamon, coriander, garlic powder, cayenne pepper
- Salt and pepper
- Cilantro: garnish
What is tahini?
What is tahini? I explained it’s a Middle Eastern paste (or sauce) made from ground sesame seeds. So good, and also yummy mashed with chickpeas for this black bean hummus. You can buy it in most grocery stores, but we love to buy it at Trader Joe’s.
How do you make stuffed sweet potatoes?
- Place halved sweet potatoes on baking sheet, and coat with about 2 Tbsp oil. Poke a few shallow holes in the top with a fork. Bake the potatoes until soft; remove from the oven to cool.
- In large sauce pan, heat 2 Tbsp oil and add the chickpeas. Cook for about 10 minutes before adding cooked quinoa to pan. Stir in all spices, and salt and pepper to taste.
- Open a can of coconut milk and make sure the cream at the top and liquid at the bottom is mixed together.
- In a medium bowl, combine tahini, coconut aminos, a pinch of salt, and coconut milk. Whisk until smooth.
- With a fork, mash the center of the sweet potato, making sure to leave the edges intact.
- Fill the center of the sweet potato with quinoa and chickpeas mixture, then top with coconut tahini dressing and fresh cilantro.
Tips and substitutions:
Meal prep: Do you ever think ahead to what you’ll be making for dinner the next day, and while you’re cooking dinner, you prepare for the next night’s meal?
What I have found really helps me, which involves a little planning, is to do all the prep-work that I can the day before. For this meal, I cooked the quinoa ahead (I was making this Chicken Quinoa Black Bean Bake Casserole), and drained the garbanzo beans (I was making a Chickpea and Cucumber Salad for lunch).
Place everything in plastic containers and store in the fridge until ready to assemble.
Reheat or throw in the oven or assemble! Easy!
Add protein: You can add flaked fish, chicken, steak, or pork to this recipe. You can also add cheese!
More sweet potato recipes to try:
Roasted Pecan Sweet Potato Dessert
Get the Recipe:
Chickpea Stuffed Sweet Potatoes
Ingredients
- 2 large sweet potatoes, cut in half
- 4 Tbsp avocado oil
- 3 Tbsp tahini
- 1 Tbsp coconut aminos
- ⅓ c coconut milk
- 1 c quinoa, cooked
- 1 14 oz chickpeas, drained
- 1 tsp cinnamon
- ½ tsp coriander
- 1 tsp garlic powder
- ¼ tsp cayenne pepper
- Salt and pepper to taste
- Cilantro, chopped for garnish
Instructions
- Preheat oven to 400 degrees.
- Place halved sweet potatoes on a baking sheet, and coat in about 2 Tbsp oil. Poke a few shallow holes in the top with a fork. Bake for 45-55 minutes until soft, then remove and allow to cool.
- In large sauce pan, heat 2 Tbsp oil and add chickpeas. Cook for about 10 minutes before adding cooked quinoa to pan. Stir in all spices, and salt and pepper to taste.
- Open can of coconut milk—make sure the cream at the top and liquid at the bottom are mixed together. In medium bowl, combine tahini, coconut aminos, a pinch of salt, and ⅓ cup of coconut milk. Whisk until smooth.
- With a fork, mash the center of the sweet potato, making sure to leave the edges intact. Fill center with quinoa and chickpeas mixture, then top with coconut tahini dressing and fresh chopped cilantro.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
Sandy! I just made this last night and it was FANTASTIC! Brendan raved about it all evening, and there isn’t one bite left – we gobbled up the entire thing. Definitely a repeat!
Yay! So fun! When can we come visit you 2? :)
Any time! You’d love Sarajevo and it would be so fun to have you here!
Even more than this lovely and intriguing recipe, I liked your Freudian slip! What I love about vegetarian recipes is you can always add protein (in this cake ground turkey or beef). YUM! :) Joking aside, I’m a chickpea fan, so I will definitely be making this next week. I really like the idea of all those flavors with strong character, such as quinoa and sweet potatoes and tahini, balancing each other out.
Yes, you can turn a Vegetarian meal into a meat lovers meal :) ENJOY!
Just finished the Whole 30 and have transitioned to more whole food recipes so I am thankful for and excited to try this recipe. Thanks for keeping us open minded about food, fellowship and entertaining!