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Three Spinach and Crispy Chickpea Stuffed Sweet Potatoes drizzled with lemon tahini sauce on a wooden board.

Spinach and Crispy Chickpea Stuffed Sweet Potatoes

A Mediterranean-inspired vegetarian main featuring soft roasted sweet potatoes stuffed with garlicky spinach, crispy cumin-seasoned chickpeas, and a pale lemon-tahini drizzle finished with red pepper flakes.
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 3
Calories: 380
Ingredients Method Notes

Ingredients
  

Sweet Potato & Chickpeas:
  • 3 medium sweet potatoes scrubbed clean
  • 1 can 15 oz / 425g chickpeas, rinsed and dried thoroughly
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
Garlic Spinach:
  • 1 tsp extra-virgin olive oil
  • 2 cloves garlic minced
  • 4 cups fresh baby spinach
  • 1/2 tsp crushed red pepper flakes
Lemon-Tahini Drizzle:
  • 3 tbsp pure tahini
  • 1 tbsp fresh lemon juice
  • 2 tbsp warm water plus more as needed
  • 1 pinch fine sea salt

Method
 

  1. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.
  2. Scrub sweet potatoes, prick several times with a fork, and bake on the sheet for 45–50 minutes until soft inside.
  3. Rinse, drain, and dry chickpeas completely with a towel. Toss in a bowl with 1 tbsp olive oil, cumin, garlic powder, salt, and black pepper. Spread on a baking sheet and roast at 400°F for 20–25 minutes until golden and crisp.
  4. Heat 1 tsp olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds, then add baby spinach. Toss for about 2 minutes until just wilted. Remove from heat immediately.
  5. In a small bowl, whisk tahini and lemon juice together. Gradually add warm water while whisking until a smooth, pale, drizzlable sauce forms. Season with a pinch of salt.
  6. Cut roasted sweet potatoes lengthwise and fluff orange flesh with a fork. Fill each half with garlicky spinach, top with crispy chickpeas, drizzle with lemon-tahini sauce, and sprinkle with red pepper flakes.

Notes

• Ensure chickpeas are patted completely dry before roasting for optimal crunchiness.
• Store roasted sweet potatoes and crispy chickpeas separately in airtight containers if prepping ahead.