Chickpea Spinach Stuffed Sweet Potatoes

Sweet potatoes are already amazing on their own—but when you roast them and stuff them with creamy chickpeas and garlicky sautéed spinach? Absolute magic.

This meal is cozy, satisfying, and perfect for meal prep or a chill dinner at home.

Why I Love This Recipe

This recipe showed up in my life when I was trying to eat more plants but still wanted something warm and comforting. I didn’t want another salad. I wanted something hearty, but easy—and this totally hit the spot.

It’s naturally vegan and gluten-free
Great for meal prep (leftovers reheat well!)
Budget-friendly and uses pantry staples
Packed with fiber and protein
Super customizable

Servings + Time

Servings: 2 stuffed sweet potatoes (easily doubled)
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Make Ahead Tips

Roast sweet potatoes the night before and store them in the fridge
Prep the chickpea filling in advance and reheat it in a skillet
Stuff everything right before eating for the best texture

Cooking Instructions

Step 1: Roast the Sweet Potatoes

Preheat oven to 400°F. Wash and scrub 2 whole sweet potatoes, then poke each a few times with a fork. Place them on a baking tray lined with parchment paper and bake for 45 minutes until soft and fork-tender.

Step 2: Sauté Onion and Garlic

While potatoes are roasting, heat 1 tablespoon olive oil in a skillet over medium heat. Add 1 small red onion, thinly sliced, and 3 cloves of garlic, minced. Cook for 3–4 minutes until the onion softens and becomes translucent.

Step 3: Add Chickpeas and Spices

Step 4: Add Fresh Spinach

Add 2 cups of fresh spinach to the skillet. Stir until wilted and well combined with the chickpeas and onion mixture. Turn off heat.

tep 5: Cut and Stuff the Sweet Potatoes

Slice roasted sweet potatoes open lengthwise. Gently mash the inside with a fork, then stuff generously with the chickpea-spinach filling. tep 5: Cut and Stuff the Sweet Potatoes

Step 6: Add Lemon and Serve

Squeeze fresh lemon juice over the stuffed sweet potatoes and sprinkle with a pinch of paprika or black pepper. Serve hot!

Macros (Per Serving)

Calories: 380
Protein: 13g
Carbs: 55g
Fat: 11g
Fiber: 12g

Why This Recipe Works (Quick Science)

Sweet potatoes give you complex carbs and fiber that digest slowly, keeping you full. Chickpeas add plant-based protein and starch that holds up well when sautéed. Spinach wilts perfectly into the filling, and lemon balances the earthy flavors with a pop of acidity.

Common Mistakes

Undercooking the sweet potatoes – They need to be super soft for easy stuffing
Not seasoning the chickpeas enough – Don’t skip the smoked paprika; it adds depth
Overstuffing – They look better (and hold better) with a moderate amount of filling

What to Serve With

A fresh side salad with lemon vinaigrette
Vegan smoothie bowl for a light lunch combo
Roasted broccoli or cauliflower on the side
Vegan granola bars for a sweet bite after

FAQ

Can I use canned spinach?
Fresh works best here—canned spinach is too soft and watery.

Can I meal prep this?
Yes! Store filling and sweet potatoes separately. Reheat and stuff when ready to eat.

Can I add other veggies?
Totally—try diced bell pepper or shredded zucchini for more bulk.

Final Thoughts

These stuffed sweet potatoes are simple, satisfying, and totally adaptable. Whether you’re looking for a new plant-based lunch or an easy dinner idea, this one hits every mark. Don’t forget the lemon—it brings everything to life.

Let me know if you’d like this formatted for a printable recipe card or pin design!