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–+ servings

Vegan Mediterranean Stuffed Sweet Potatoes

Delicious Mediterranean stuffed sweet potatoes made with roasted chickpeas, garlic herb sauce, and a tomato-parsley topping. Perfect for a vegan dinner or meal prep!
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Mediterranean
Calories: 225
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes and Chickpeas
  • 4 medium (~1/3 lb each) sweet potatoes *Opt for orange or garnet sweet potatoes for maximum sweetness and creaminess.
  • 15 ounce can chickpeas Rinsed and drained
  • 1/2 Tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp smoked paprika or regular paprika
  • 1 pinch sea salt Optional
For the Garlic Herb Sauce
  • 1/4 cup hummus or tahini
  • 1/2 medium lemon Juiced (1/2 lemon yields ~1 Tbsp juice)
  • 3/4-1 tsp dried dill or sub 2-3 tsp fresh per 3/4-1 tsp dried
  • 3 cloves garlic Minced (~1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk To thin
  • Sea salt To taste (optional)
For the Parsley-Tomato Topping
  • 1/4 cup cherry tomatoes Diced
  • 1/4 cup parsley Minced
  • 3 Tbsp red onion Finely chopped
  • 2 Tbsp lemon juice
  • Chili garlic sauce

Equipment

  • Large baking sheet
  • Mixing bowl
  • Fork

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 400°F (204°C) and line a large baking sheet with foil for easy cleanup.
Step 2: Prepare the Sweet Potatoes
  1. Rinse and scrub the sweet potatoes. For faster cooking, cut them in half lengthwise. Leave them whole and cook for 45 minutes to 1 hour if preferred.
Step 3: Season Chickpeas
  1. Toss chickpeas with olive oil, cumin, coriander, cinnamon, and smoked paprika. Spread them on the baking sheet.
Step 4: Roast the Sweet Potatoes and Chickpeas
  1. Rub sweet potatoes with olive oil and place flesh-side down on the sheet. Roast until tender and chickpeas are golden brown – about 25 minutes.
Step 5: Make the Garlic Herb Sauce
  1. Whisk hummus, lemon juice, garlic, dill, and your liquid of choice in a bowl. Adjust to taste – more garlic, salt, or lemon as preferred.
Step 6: Prepare the Parsley-Tomato Topping
  1. Combine diced cherry tomatoes, parsley, red onion, and lemon juice in a bowl. Let sit to marinate.
Step 7: Assemble and Serve
  1. Smash the roasted sweet potatoes gently with a fork. Top with chickpeas, herb sauce, tomato-parsley topping, and chili garlic sauce if desired. Serve immediately.

Nutrition

Calories: 225kcalCarbohydrates: 38gProtein: 6gFat: 5gSaturated Fat: 0.5gSodium: 250mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 200IUVitamin C: 20mgCalcium: 40mgIron: 1.5mg

Notes

Store leftovers for up to 4 days in the fridge. Freeze roasted sweet potatoes alone for up to 2 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

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