If you’re searching for a dish that combines comfort, vibrant flavors, and wholesome ingredients in a single bite, look no further than this Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe. It’s a delightful mash-up of roasted sweet potatoes filled with a savory and tangy chickpea mixture, bursting with the rich notes of sun-dried tomatoes and fresh lime. Each forkful offers a perfect balance of sweet, salty, and citrusy flavors, while the creamy avocado crema adds a luscious finishing touch. This recipe celebrates simple ingredients that come together to create a meal fit for lunch, dinner, or even a friendly gathering.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, bringing either texture, flavor, or color to the plate. You’ll find that the combination of sweet potatoes, chickpeas, and sun-dried tomatoes keeps things exciting while remaining nutritious and satisfying.
- Sweet potatoes: The star of the dish, they provide a naturally sweet, soft base that pairs beautifully with savory fillings.
- Extra virgin olive oil: Adds richness and helps soften shallots and garlic while cooking the chickpeas to perfection.
- Shallots: Bring a mild onion flavor with a hint of sweetness that deepens the chickpea stuffing.
- Garlic cloves: Deliver a punch of aromatic flavor that wakes up the entire dish.
- Chickpeas: Serve as a hearty, protein-packed filling that also adds a delightful texture contrast.
- Sun-dried tomatoes: Inject a concentrated burst of tangy and slightly sweet notes, elevating the stuffing’s depth.
- Baby spinach: Adds freshness, greenery, and nutrients, lightly wilted for balance.
- Kosher salt and freshly ground black pepper: Essentials to seasoning that bring out the best of every ingredient.
- Lime zest and juice: Brighten and lift the flavors with zesty citrusy brightness.
- Avocado crema: Creamy, cooling topping that perfectly complements the warm, spiced filling.
- Fresh cilantro or parsley: Adds a pop of color and herbaceous freshness at the end.
How to Make Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe
Step 1: Prepare and roast the sweet potatoes
Start by positioning your oven rack in the center and preheating it to 400°F. After washing and drying the sweet potatoes, poke them all over with a fork to help steam during baking. Placing them on a foil-lined sheet pan keeps clean-up easy and helps the potatoes cook evenly. Roast them for 45 minutes to an hour until they’re fork tender and bursting with natural sweetness—this will create the perfect vessel for your filling.
Step 2: Cook the chickpea filling
While the potatoes roast, heat extra virgin olive oil in a large skillet over medium heat until shimmering. Toss in chopped shallots and gently sauté them until they soften and become fragrant, around three minutes. Next, add minced garlic and stir quickly for about 30 seconds, being careful not to burn it. Introduce the drained chickpeas and sun-dried tomatoes to the pan, letting everything cook together for about 10 minutes so the flavors meld beautifully. Stir in baby spinach along with salt and freshly ground pepper, cooking just until the leaves wilt. Finally, give the mixture a squeeze of fresh lime juice to brighten all the flavors before removing from heat.
Step 3: Stuff the sweet potatoes
When your sweet potatoes are perfectly cooked, carefully slice each one partway through the center, making sure not to cut all the way through so they hold together. Gently open the potatoes to create room for the filling, then generously heap the chickpea and sun-dried tomato mixture inside. The contrast between the warm, fluffy potatoes and the savory stuffing builds layers of texture and flavor that feel indulgent yet wholesome.
Step 4: Finish and serve
Top each loaded sweet potato with a dollop of creamy avocado crema for that luscious finish. Sprinkle fresh chopped cilantro or parsley and a little lime zest on top to add vibrant color and an extra hint of freshness. These stuffed sweet potatoes are best enjoyed warm, served straight from the oven but also keep well if you want to prepare in advance.
How to Serve Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe
Garnishes
Adding garnishes like avocado crema is a game-changer. It softens the earthy tones and introduces a subtle richness. Fresh herbs such as chopped cilantro or parsley bring a burst of green brightness, and a sprinkle of lime zest elevates the experience by adding a spark of citrusy aroma. A pinch of chili flakes can also be a delightful addition if you enjoy a bit of heat.
Side Dishes
These stuffed sweet potatoes hold their own as a complete meal, but pairing them with a crisp, refreshing side salad or a simple cucumber yogurt raita can round out the plate perfectly. For heartier gatherings, lightly toasted pita or crusty bread offers a wonderful textural contrast and helps scoop up any leftover filling.
Creative Ways to Present
If you’re serving these for a casual dinner or entertaining guests, try slicing the stuffed sweet potatoes into smaller portions on a shared platter, topped with extra avocado crema and scattered herbs for a communal feel. Alternatively, serve each stuffed potato whole on a rustic wooden board to showcase their rustic beauty—either way, they’re guaranteed to impress visually and flavor-wise.
Make Ahead and Storage
Storing Leftovers
Your leftovers can be safely stored in an airtight container in the refrigerator for up to 3 days. Keep the stuffing and sweet potatoes together, but if you have extra avocado crema, store it separately to maintain its creamy texture and fresh tang.
Freezing
This Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe freezes well, making it an excellent meal prep option. Wrap each stuffed potato tightly in plastic wrap and then foil, freezing for up to one month. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the stuffed sweet potatoes on a baking sheet and warm them in a 350°F oven for about 15 to 20 minutes, or until heated through. You can also microwave them, though oven reheating helps preserve the crisp edges and overall texture. Add a fresh dollop of avocado crema after reheating for that just-made touch.
FAQs
Can I use fresh tomatoes instead of sun-dried tomatoes?
Fresh tomatoes can be used but they won’t provide the same concentrated, tangy flavor sun-dried tomatoes deliver. If using fresh, consider cooking them down a bit to intensify their taste.
Is this recipe vegan?
Yes! This Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe is naturally vegan, especially if you use a vegan-friendly avocado crema.
Can I substitute the baby spinach?
Absolutely. Kale, arugula, or Swiss chard are great alternatives that hold up well when sautéed and add their own unique flavors to the filling.
How spicy is this dish?
It’s fairly mild by default. If you love spice, you can add chili flakes or diced jalapeños to the chickpea mixture for some heat.
What other toppings work well?
Crumbled feta (for non-vegans), toasted pumpkin seeds, or a drizzle of tahini can all complement the flavors and textures wonderfully.
Final Thoughts
I truly hope this Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe becomes a beloved part of your weekly rotation. It’s easy to prepare, incredibly flavorful, and packed with nutrients that satisfy both your taste buds and your body. Whether you’re cooking for yourself, family, or friends, it’s a cozy and impressive dish that’ll brighten any day. So grab your sweet potatoes and dive into this vibrant, delicious adventure!
Print
Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: Vegetarian, American
- Diet: Vegetarian
Description
A delicious and nutritious recipe for stuffed sweet potatoes filled with a savory chickpea, spinach, and sundried tomato mixture, topped with a refreshing avocado crema. Perfect as a wholesome vegetarian main course or a hearty side dish.
Ingredients
Sweet Potatoes
- 4 small to medium sweet potatoes, washed, scrubbed clean, and dried
- Extra virgin olive oil (for roasting and cooking)
Chickpea Filling
- 3 shallots, chopped
- 2 garlic cloves, minced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/4 cup chopped sun dried tomatoes
- 3 cups baby spinach
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lime, zested and juiced
Toppings
- Avocado Crema, to serve (see homemade avocado crema recipe)
- 1/2 cup chopped fresh cilantro or parsley
Instructions
- Preheat and prepare sweet potatoes. Position an oven rack in the center of your oven and preheat it to 400°F (204°C). Using a fork, poke holes all over the sweet potatoes to allow steam to escape during roasting. Line a sheet pan with foil and arrange the sweet potatoes on top.
- Roast sweet potatoes. Bake the sweet potatoes on the middle oven rack for about 45 minutes to 1 hour, or until they are fork tender and cooked through.
- Prepare the chickpea filling. While the sweet potatoes roast, heat two tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped shallots and sauté for about 3 minutes, tossing occasionally. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the drained chickpeas and chopped sun dried tomatoes, cooking for around 10 minutes until the chickpeas are tender and warmed through.
- Add spinach and season. Add the baby spinach to the skillet along with a generous pinch of kosher salt and freshly ground black pepper. Toss the mixture just until the spinach wilts. Finish the filling by stirring in the fresh lime juice, then remove the skillet from heat.
- Stuff the sweet potatoes. When the sweet potatoes are done roasting, remove them from the oven and slice each one partway through the center, leaving the bottom intact so they hold together. Gently open each sweet potato and stuff with spoonfuls of the warm chickpea mixture, filling the cavities completely.
- Garnish and serve. Top each stuffed sweet potato with a generous dollop of avocado crema. Sprinkle the chopped fresh cilantro or parsley and lime zest on top for freshness and color. Serve immediately while warm.
Notes
- You can substitute fresh parsley if you don’t have cilantro on hand.
- Roasting time may vary depending on the size of the sweet potatoes; check for tenderness with a fork.
- For added protein, consider mixing in cooked quinoa or bulgur wheat with the chickpea filling.
- Avocado crema can be made ahead of time and stored in the refrigerator for up to 2 days.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
