Vegan Stuffed Sweet Potato
Make a quick and easy meal by stuffing a sweet potato with savory, delicious ingredients. Dinner can be quick and delectable.
Servings: 8 servings
Calories: 337kcal
Ingredients
- 4 sweet potatoes washed and scrubbed clean (skin on)
Roasted Chickpeas
- 15 ounces chickpeas drained
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon sea salt
Potato Toppings
- ½ cup grape tomatoes, cut into halves
- ¼ cup kalamata olives, cut in halves
- ½ cup diced cucumber
- ½ cup pickled red onions or raw red onions
- ½ cup hummus I used oil-free original flavor
Tahini Sauce
- ¼ cup tahini
- ⅓ cup water
- 1 lemon juiced
- 1 clove garlic minced
- 1 pinch cayenne pepper optional
- salt and pepper to taste
Garnish
- ¼ cup chopped parsley
- ¼ cup chopped dill
- ½ cup tofu feta cheese (optional)
Instructions
Sweet Potatoes
- Using one of the methods provided in the blog post, bake the sweet potatoes
- Sweet potatoes can be reheated when ready to use
- The sweet potatoes will last 3-4 days covered in the refrigerator.
Roasted Chickpeas
- Pre-heat oven to 400 degrees
- Drain Chickpeas and pour into a bowl
Sprinkle the spices onto the wet chickpeas - Stir so chickpeas are covered
- On a baking sheet, place a silicone baking mat, or parchment paper on the pan
- Pour the seasoned chickpeas in a single layer
- Baked for 30 minutes; moving chickpeas around with a spatula halfway through baking
Tahini Drizzle
- Tip: add the tahini after the other ingredients to avoid the tahini sticking in the bottom of the blender.
- Combine all ingredients in a high-speed blender
- Blend until smooth.
- Set aside.
Serve
- Cut each potato open lengthwise in half.
- Place each half, skin down on a platter.
- Spread a thin layer on the flesh of each sweet potato pieces, covering the surface.
- Arrange the tomatoes, cucumbers, red pickled onions, and kalamata olives, evenly distributing onto on each potat piece, on top of the ummus base.
- Sprinkle each piece with roasted chickpeas.
- Add parlsey and dill to each potato pieces.
- Drizzle with tahini dressing
- Sprinkle with tofu feta cheese if desired.
Notes
- For easier meal prep during the week, make a bunch of sweet potatoes to use for various meals throughout the week.
- Cooking sweet potatoes in the crock pot or the instant pot will produce a soft outer skin, whereas the oven yields a crispy exterior.
- When cooking sweet potatoes in the crock pot, leave the potatoes wet from washing them. However, you do not need to poke holes in the potatoes to vent or wrap them in aluminum foil.
- For leftovers, separate the toppings, sweet potatoes, and chickpeas so you can reheat them independently of the cold ingredients.
- Or, eat the leftovers cold, which is fabulous as well.
- I used oil-free hummus, but you can add different flavors using flavored hummus rather than regular hummus. For this particular recipe, red pepper or Mediterranean hummus would taste great.
Nutrition
Calories: 337kcal | Carbohydrates: 82g | Protein: 16g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 426mg | Potassium: 1264mg | Fiber: 17g | Sugar: 15g | Vitamin A: 33004IU | Vitamin C: 32mg | Calcium: 168mg | Iron: 6mg