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Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe

Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes Recipe for Cozy Comfort

Indulge in these Stuffed Sweet Potatoes with Chickpeas and Sun-Dried Tomatoes, a perfect plant-based meal for any dinner.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American, Plant-Based
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes fork-tender after roasting
For the Filling
  • 1 can Chickpeas drain and rinse
  • 1/2 cup Sun-Dried Tomatoes rehydrate if dried
  • 2 medium Shallots substitute with onions if needed
  • 2 cloves Garlic minced
  • 2 cups Baby Spinach can swap with kale or arugula
For the Topping
  • 2 tablespoons Lime Juice fresh
  • 1 cup Avocado Crema can be made vegan with plant-based yogurt
  • 1/4 cup Cilantro or Parsley for garnish
Seasonings
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper

Equipment

  • oven
  • Skillet
  • baking sheet
  • Foil

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). Wash the sweet potatoes and poke holes in them. Roast for 45-60 minutes until fork-tender.
  2. Heat olive oil in a skillet. Sauté diced shallots for about 3 minutes until soft and translucent.
  3. Add minced garlic and sauté for 30 seconds. Stir in drained chickpeas and sun-dried tomatoes, cooking for about 10 minutes.
  4. Add baby spinach, season with salt and pepper, and stir until spinach wilts for about 2-3 minutes.
  5. Remove from heat and drizzle lime juice over the mixture, stirring gently to combine.
  6. Slice roasted sweet potatoes lengthwise, fluff insides, spoon in the filling, and top with avocado crema and herbs.
  7. Serve warm, enjoying the flavors together.

Nutrition

Serving: 1sweet potatoCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 300mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 25mgCalcium: 80mgIron: 3mg

Notes

Perfect for meal prep, can be stored in refrigerator for 3 days or frozen for up to 1 month.

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