Chickpea Spinach Stuffed Sweet Potatoes
These are one of my favorite easy meals when I want something warm, filling, and still plant-based.
You just roast some sweet potatoes and fill them up with a creamy chickpea spinach mix—it’s that simple.

Why I Love This Recipe
I first made this after a long day when I wanted real food fast, but with barely any cleanup. It turned into a regular meal because it checks every box—comforting, healthy, and so satisfying.
- Only a few ingredients, but big flavor
- Packed with plant-based protein and fiber
- Easy to customize with whatever you have
- Feels cozy without being heavy

Servings & Cook Time
Servings: 2
Total Time: 35–40 minutes
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 ½ cups canned chickpeas, rinsed and mashed
- 2 cups fresh spinach, chopped
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Optional: chili flakes, fresh herbs, or everything bagel seasoning for topping

Step-by-Step Instructions (With AI Image Prompts)
Step 1: Bake the Sweet Potatoes
Preheat the oven to 400°F (200°C). Scrub 2 sweet potatoes and pierce each a few times with a fork. Place them on a tray and bake for 35–40 minutes, until soft.

Step 2: Mash the Chickpeas
While the potatoes bake, rinse and drain 1½ cups of canned chickpeas. Place them in a bowl and mash roughly with a fork—leave a few whole for texture.

Step 3: Sauté the Spinach
In a small skillet, heat 1 tablespoon olive oil and add 2 cups chopped spinach. Cook for 2–3 minutes until wilted, then remove from heat.

Step 4: Mix the Filling
In a mixing bowl, combine the mashed chickpeas, sautéed spinach, 1 tablespoon tahini, 1 tablespoon lemon juice, 1 teaspoon garlic powder, a pinch of salt, and black pepper. Mix until creamy and well blended.

Step 5: Stuff and Serve
Slice the roasted sweet potatoes open lengthwise and gently mash the inside a bit with a fork. Fill each with a generous scoop of the chickpea spinach mixture and sprinkle with your favorite toppings.

Macros Information (Per Serving)
- Calories: ~410
- Protein: 14g
- Carbs: 50g
- Fat: 15g
- Fiber: 12g
Why This Recipe Works (Quick Science)
Sweet potatoes are high in fiber and natural sweetness, which balances the earthy, savory filling. Chickpeas and tahini pack in protein and creaminess. Lemon juice lifts everything with brightness, while sautéed spinach adds nutrients and bulk.
Meal Plan Ideas
- Lunch prep: Stuff sweet potatoes ahead of time and reheat when ready to eat
- Dinner base: Add baked tofu or roasted chickpeas on the side for extra bulk
- Leftover hack: Use leftover filling in wraps or on toast
Common Mistakes
- Not baking the potatoes long enough: They should be soft all the way through
- Over-mashing the chickpeas: Leave some texture for better bites
- Too much lemon or tahini: It can overpower—start with less and taste as you go
What to Serve With
- Simple arugula salad with olive oil and lemon
- Roasted broccoli or Brussels sprouts
- A cup of veggie soup on the side
- Fresh fruit or herbal tea for a light finish
FAQ
Can I use canned sweet potatoes?
Fresh is best here—canned ones are too soft and won’t hold the filling.
Can I add other greens?
Yes! Kale, chard, or arugula would work too.
Is this freezer-friendly?
The filling freezes well, but the baked sweet potatoes are better fresh.
What can I use instead of tahini?
Try hummus, almond butter, or a splash of olive oil with extra lemon.
Is it gluten-free?
Yes, this recipe is naturally gluten-free.
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