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Stuffed Sweet Potato with Crispy Chickpeas, Spinach and Tahini – A Nourishing, Plant-Powered Comfort Meal

There’s something magical about a perfectly roasted sweet potato—soft, caramelized, tender, and naturally sweet. When you stuff it with crispy chickpeas, sautéed spinach, and a rich, silky tahini drizzle, you transform a humble ingredient into a wholesome, satisfying meal bursting with flavor and nutrients. This Stuffed Sweet Potato with Crispy Chickpeas, Spinach and Tahini recipe delivers everything you want in a plant-based meal: warmth, texture, creaminess, crunch, color, and balanced nutrition. Chickpeas add protein and crispiness. Spinach adds freshness and vibrant green contrast. The tahini sauce brings a nutty, creamy richness that ties everything together with bright lemon and garlic notes. This dish is naturally vegan, gluten-free, budget-friendly, and incredibly customizable. It’s the perfect meal prep recipe, lunch bowl, or light dinner packed with fiber, vitamins, and satisfying flavor. It’s simple enough for weekday cooking but beautiful enough to impress guests. Let’s turn everyday ingredients into a nourishing, restaurant-worthy dish that feels both cozy and energizing.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 2 large sweet potatoes
  • 1 tsp olive oil optional
  • Pinch of salt
Crispy Chickpeas
  • 1 can chickpeas drained, rinsed, and dried
  • 1 tbsp olive oil
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper
Spinach Filling
  • 2 cups fresh spinach
  • 1 garlic clove minced
  • 1 tsp olive oil
Pinch of salt
  • Tahini Sauce
  • 3 tbsp tahini
  • 1 –2 tbsp lemon juice
  • 1 clove garlic grated
  • 2 –4 tbsp warm water to thin
  • ¼ tsp salt
Optional Garnishes
  • Fresh parsley
  • Sesame seeds
  • Chili flakes
  • Fresh lemon wedges

Equipment

  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • medium skillet
  • Knife & cutting board
  • Small bowl for tahini sauce
  • Spoon or spatula
  • Fork for fluffing sweet potatoes

Method
 

Step 1: Roast the Sweet Potatoes
  1. Preheat oven to 400°F (200°C).
  2. Pierce sweet potatoes with a fork.
  3. Rub lightly with olive oil and salt.
  4. Place on a baking sheet and roast 45–60 minutes, until soft.
Step 2: Prepare Crispy Chickpeas
  1. Drain, rinse, and pat chickpeas dry.
  2. Spread on a baking sheet.
  3. Toss with olive oil, cumin, paprika, garlic powder, salt, and pepper.
  4. Roast at 400°F (200°C) for 20–25 minutes, shaking halfway.
Step 3: Sauté the Spinach
  1. Heat olive oil in a skillet.
  2. Add minced garlic and cook 30 seconds.
  3. Add spinach and cook until wilted.
  4. Season with a pinch of salt.
  5. Remove from heat.
Step 4: Make the Tahini Sauce
  1. In a small bowl combine:
  2. Tahini
  3. Lemon juice
  4. Garlic
  5. Salt
  6. Warm water to thin
  7. Whisk until creamy and smooth.
Step 5: Assemble the Stuffed Sweet Potatoes
  1. Slice sweet potatoes open.
  2. Fluff the inside with a fork.
  3. Fill with sautéed spinach.
  4. Top with crispy chickpeas.
  5. Finish with a generous drizzle of tahini sauce.
Step 6: Serve
  1. Add optional garnishes: parsley, sesame seeds, chili flakes, lemon.
  2. Serve warm and enjoy!

Notes

🧊 Storage & Reheating
Refrigerator
Store components separately for 3–4 days.
Reheating
Sweet potatoes: microwave 1–2 min or bake 10 min.
Chickpeas: re-crisp in oven 5–7 min at 375°F.
Spinach: reheat quickly in skillet.
Tahini: thin with warm water if thickened.
Freezer
Freeze sweet potatoes only (not chickpeas or spinach).
Thaw and reheat before assembling.
🥄 Variations
Mediterranean Style: Add olives, cherry tomatoes, or hummus.
Spicy Version: Add chili powder, cayenne, or hot sauce.
Protein Boost: Add tofu cubes or extra chickpeas.
Veggie Loaded: Add sautéed mushrooms or roasted peppers.
Herb Lover’s: Add dill, parsley, basil, or cilantro.
Nutty Twist: Add toasted almonds or pine nuts.
Creamy Garlic Style: Add more lemon and garlic to the tahini.
❓ 10 FAQs
1. Can I use white potatoes instead of sweet potatoes?
Yes—bake them the same way.
2. Can I air-fry the chickpeas?
Yes—air fry 12–15 minutes at 400°F.
3. Why aren’t my chickpeas crispy?
Dry them thoroughly before roasting.
4. Can I use frozen spinach?
Yes—just drain well.
5. Which tahini works best?
Smooth, high-quality tahini creates the creamiest sauce.
6. Can I make this oil-free?
Yes—roast chickpeas without oil and steam spinach.
7. Is this dish gluten-free?
Yes—naturally.
8. Can I double the recipe?
Absolutely—just use a larger baking tray.
9. Are canned chickpeas okay?
Yes—just rinse and dry well.
10. How do I get super fluffy sweet potatoes?
Bake them at high heat (400°F) and avoid microwaving.
🏁 Conclusion
This Stuffed Sweet Potato with Crispy Chickpeas, Spinach and Tahini is a celebration of simple ingredients made extraordinary. The roasted sweet potato provides natural sweetness and comfort, while the crispy chickpeas add rich seasoning and crunch. Spinach contributes freshness and vibrant color, and the tahini drizzle ties everything together with creamy, nutty, lemony goodness.
This plant-powered dish is perfect for dinner, lunch, meal prep, or cozy evenings when you want something nourishing yet satisfying. It’s wholesome, visually beautiful, deeply flavorful, and easy to customize. A true example of how simple vegan ingredients can create a comforting, restaurant-worthy plate.
Warm, creamy, crunchy, nourishing—this is vegan comfort food at its finest.