Recipe: Chickpea Stuffed Baked Sweet Potatoes {Quick, Easy & Vegan}

Summary: I will totally admit that I am currently obsessed with ‘What I eat in a day’ YouTube videos! It satisfies my love of new recipe ideas and my voyeuristic nature. Don’t judge me! Now I’ve made you think about it. I bet you’re curious about what people eat when no one is looking….(see my blog about my day in food here). Anyway, I saw this one of those videos and tracked the recipe back to Minimalist Baker. Dana there always has great recipes and I am always green with envy about her photos – instant hungry! I had a crack at this recipe, tweaked it to make it my own and to suit what I had on hand. Trust me, it was fabulous! You need to give this (or the original) a go….

Ingredients

• 2 medium sweet potatoes (500-600g total)
• 1  (425 g) can chickpeas, rinsed and drained
• 1 tblsp garlic olive oil
• 1/2 tsp each cumin, coriander, sweet paprika, Moroccan spice mix, sal

Sauce

• 1/3cup hummus
• 1 1/2 Tblsp tahini
• 2 lemons, juiced
• 1 Tblsp snipped chives
• Water to thin
• Salt & pepper, to taste

Topping

• 100g cherry tomatoes, diced
• Handful parsley, chopped
• Handful chives, snipped
• 2 Tbsp lemon juice

Instructions

1. Preheat oven to 180C and line a large baking sheet with foil.
2. Rinse and scrub potatoes and cut in half length wise
3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed
6. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
7. Once sweet potatoes are fork tender and the chickpeas are golden brown – roughly 25 minutes – remove from oven.
8. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.

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