Chickpea Spinach Stuffed Sweet Potatoes

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.

Chickpea Spinach Stuffed Sweet Potatoes That Wow 😊 FEELING STUCK on plant based meals? Chickpea Spinach Stuffed Sweet Potatoes gives you sweet potato crisps, sweet potato spinach, chickpea recipes and toasted pine nuts in a high protein vegetarian dinner that’s vegan gluten free with fresh herbs. PIN this for side salad, vegan meal prep, high protein vegan dinner, high protein vegan breakfast and plant based protein recipes!

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
Chickpea Spinach Stuffed Sweet Potatoes

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.

Chickpea Spinach Stuffed Sweet Potatoes

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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