Description
Delicious roasted sweet potatoes stuffed with a warm, flavorful chickpea filling featuring sun-dried tomatoes, spinach, and a bright lime finish, topped with creamy avocado crema. This vegetarian dish is perfect for a cozy lunch or dinner, packed with fiber and protein for a satisfying meal.
Ingredients
Scale
Sweet Potatoes
- 4 small to medium sweet potatoes, washed, scrubbed clean, and dried
- Extra virgin olive oil
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
- Get ready. Position an oven rack in the center of your oven and preheat it to 400°F (204°C). Use a fork to poke holes all over each sweet potato. Line a baking sheet with foil, then arrange the sweet potatoes on top.
- Roast sweet potatoes. Place the sweet potatoes in the oven on the middle rack and bake for approximately 45 minutes to 1 hour, or until a fork inserted easily pierces the potatoes and they are tender.
- Make the chickpea filling. While the sweet potatoes roast, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped shallots and cook for about 3 minutes, stirring occasionally until softened. Stir in the minced garlic and cook for 30 seconds more. Add the chickpeas and chopped sun dried tomatoes, cooking for about 10 minutes until the chickpeas are tender and warmed through. Mix in the baby spinach along with a generous pinch of kosher salt and freshly ground black pepper, tossing until the spinach is just wilted. Finish the filling with the fresh lime juice, then remove from heat.
- Stuff the sweet potatoes. Once the sweet potatoes are done, take them out of the oven. Slice each one lengthwise partway through, ensuring they remain intact at the bottom. Gently open each sweet potato and spoon generous amounts of the warm chickpea filling into the cavity.
- Finish and serve. Top each stuffed sweet potato with a dollop of creamy avocado crema. Sprinkle with chopped fresh cilantro or parsley and a pinch of lime zest for an added burst of freshness. Serve warm and enjoy your nutritious, flavorful meal.
Notes
- Roasted sweet potatoes filled with a warm chickpea mixture with sun dried tomatoes, spinach, and lime make for a hearty and healthy meal.
- This recipe is perfect for a cozy lunch or dinner, combining satisfying textures and bright flavors.
- For a vegan option, be sure your avocado crema is dairy-free.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
- You can customize the filling by adding spices like cumin or smoked paprika to add depth.
Nutrition
- Serving Size: 1 stuffed sweet potato with filling and toppings
- Calories: 366 kcal
- Sugar: 14 g
- Sodium: 551 mg
- Fat: 3.3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 75.1 g
- Fiber: 15.7 g
- Protein: 13 g
- Cholesterol: 0 mg
