Vegan & gluten-free Stuffed Sweet Potatoes! Roasted sweet potatoes layered with spiced chickpeas, garlic tahini sauce and fresh herbs.
Sauce me. It’s how I begin with most recipe development; what kind of delicious sauce do I want to eat? Do I want creamy? Salty? Slightly sweet? From there, it’s just a matter of what foods would pair best with the star sauce.
I think it comes down to the fact that I really dislike dry food. Who knows where that association first begin, but when I think about my favorite foods- it’s all about the sauce. Spaghetti, Pizza (with extra dipping sauce on the side), Nachos with gooey cheese sauce, and every salad under the sun.
These stuffed sweet potatoes were subjected to the same fate. I had dreams of a silky, garlic tahini sauce and thought it only appropriate to pair some type of nutritious food with it. Baked sweet potatoes and crispy chickpeas were the obvious match for my simple tahini sauce.
Ready in just 15 minutes, not including the baking of the actual potato. I don’t really consider that prep-time though. Poke a few holes around the potato to release any steam then pop into the oven. Set a timer and do just about anything else while the potatoes are cooking: check emails, clean the house, catch up on Gossip Girl on Netflix. (Um, can we talk about why I have now found this show? It’s trashy, tacky, obnoxious and I loooove it. Am I projecting the drama-filled high school experience that I didn’t have? Either way, it’s become my not-so-secret guilty pleasure. Totally fine that my entertainment of choice best mirror that of a college freshman.)
I decided to make crispy chickpeas on the stove instead of using the oven but really, any method works. You could argue that the oven is already in use, so it wouldn’t take much to throw in a batch of chickpeas to crisp up in. However, that method usually takes at least 15+ minutes, and I forgo about my chickpeas until they were almost done.
Not one to wait, I decided to see if I cold get the same crunchy effect using a skillet. Of course, it worked beautifully. While the chickpeas were toasting, I threw the sauce ingredients into the blender for a quick puree. Easy, peasy.
Fresh herbs are my kryptonite, so I piled chopped parsley on top. Though, these would be great with a heaping of steamed spinach, roasted vegetables or a handful of arugula on top. Either way, I know you will love these stuffed sweet potatoes as much as I did. Store any leftovers separately for quick meals throughout the week.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan stuffed sweet potatoes! Roasted sweet potatoes stuffed with spiced chickpeas, garlic tahini sauce and fresh herbs. Gluten-free.
- 4 medium sweet potatoes
- 1 teaspoon oil
- 1 can chickpeas, drained and rinsed
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 cup tahini
- 2 garlic cloves
- 2–3 tablespoons fresh lemon juice
- 2 tablespoons water
- 1/2 cup chopped fresh parsley
- Preheat the oven to 400 degrees F.
- Poke a few holes into the sweet potatoes with a fork to release steam. Place in the oven and cook for 30-45 minutes until sweet potatoes are tender.
- While the potatoes are cooking, make the chickpeas.
- Heat the oil in a large skillet over medium heat. Add the chickpeas, the paprika and the cumin. Stir together and cook for five minutes until heated through.
- Place the tahini, garlic, lemon juice, water and a pinch salt of pepper in a blender/food processor and puree until creamy and smooth. Depending on the power of your blender, you may need to add more lemon juice or water.
- Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.