Ingredients
Scale
- 4 medium sweet potatoes – washed and scrubbed
- 1 can (15 oz) chickpeas – drained and rinsed
- 2 cups fresh spinach – roughly chopped
- 2 cloves garlic – minced
- 1 small onion – finely diced
- 1 tbsp olive oil – for sautéing
- 1 tsp cumin – for earthy warmth
- 1 tsp smoked paprika – for a smoky depth
- ½ tsp chili flakes – optional for heat
- ½ cup tomato sauce – or crushed tomatoes
- Salt and pepper – to taste
- Feta or vegan cheese – for topping (optional)
- Fresh parsley or cilantro – for garnish
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and roast for 45-50 minutes until tender.
- Heat olive oil in a skillet. Sauté onion until translucent, then add garlic, cumin, smoked paprika, and chili flakes.
- Stir in chickpeas and tomato sauce, simmer for 5 minutes, then fold in spinach until wilted. Season with salt and pepper.
- Slice roasted sweet potatoes open, fluff the insides, and stuff generously with the chickpea-spinach mixture.
- Top with feta (or vegan cheese) and fresh herbs. Serve warm.
Notes
- Choose uniform sweet potatoes for even cooking.
- Boost protein by adding quinoa or lentils to the filling.
- Make it spicy with extra chili flakes or hot sauce.
- Meal prep friendly – roast sweet potatoes in advance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian, Vegan (optional)
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 Kcal
- Sugar: 12g
- Sodium: 450mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 5mg