With tender roasted sweet potatoes, crispy spiced chickpeas, and garlicky sautéed spinach, this dish brings together hearty textures and vibrant flavors. Finished with a drizzle of tahini and a sprinkle of red pepper flakes, it’s a satisfying vegan meal that feels both nourishing and comforting.
Why You’ll Love This Recipe
This recipe combines wholesome ingredients into a dish that’s both filling and flavorful. The sweet potatoes bake until fluffy, providing a naturally sweet base that pairs perfectly with the crispy roasted chickpeas. The sautéed spinach and garlic add a savory, earthy element, while the tahini offers richness without overwhelming the other components.
It’s plant-based, easy to assemble, and ideal as a main dish or hearty side. Because each element can be prepared in stages, it’s a convenient recipe for busy days.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 medium sweet potatoes
1 can (15 ounces) chickpeas, drained, rinsed, and any loose skins removed
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon kosher salt (divided)
1/2 teaspoon black pepper (divided)
1 cup baby spinach
1 garlic clove, minced
2 tablespoons tahini
Flaky sea salt, for serving
Crushed red pepper flakes, for serving
Directions
Preheat the oven to 375°F.
Prick each sweet potato several times with a fork. Place them on a sheet pan and roast for 45–55 minutes, or until a knife enters easily. Let cool for 5–10 minutes before slicing in half and fluffing the inside with a fork.
While the sweet potatoes begin roasting, toss the chickpeas in a bowl with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
Spread chickpeas on a sheet pan in a single layer and roast for 30–35 minutes, shaking the pan halfway through, until browned and crisp.
Near the end of the chickpea roasting time, heat 1 teaspoon olive oil in a skillet over medium heat. Add the spinach and sauté for about 2 minutes until wilted. Stir in the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 1 minute more until fragrant.
Fill each sweet potato half with sautéed spinach and roasted chickpeas.
Drizzle with tahini, then finish with flaky sea salt and crushed red pepper flakes before serving.
Servings and timing
Serves: 4
Prep time: 10 minutes
Cook time: 55 minutes
Total time: About 1 hour 5 minutes
Variations
Substitute kale for spinach, adding a few extra minutes of cook time.
Add diced avocado for creaminess.
Mix in chopped fresh herbs such as parsley, cilantro, or chives.
Add a dollop of Greek yogurt for extra richness (if not keeping vegan).
Top with crumbled feta or shredded mozzarella and warm briefly to melt (if desired).
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, store the sweet potatoes, chickpeas, and spinach separately.
Reheat potatoes and chickpeas in a 350°F oven until warmed through, allowing the chickpeas to regain some crispness.
Sauté fresh spinach for reheating, or let leftover spinach come to room temperature before serving with the reheated components.
FAQs
How do I know when the sweet potatoes are fully baked?
Insert a paring knife into the center; it should glide in without resistance.
Can I eat the skin of sweet potatoes?
Yes, the skin is edible and contains valuable nutrients.
Do I need to line the baking sheets?
Lining the sheet for sweet potatoes is optional for easier cleanup. Keeping the chickpea pan unlined helps them crisp better.
Can I prepare the components ahead of time?
Yes, you can roast the potatoes and chickpeas in advance and reheat before assembling.
Can I double the recipe?
Absolutely—just use two sheet pans to avoid overcrowding the chickpeas.
Can I use frozen spinach?
Yes. Thaw and squeeze out excess moisture before sautéing.
How can I make the chickpeas extra crispy?
Ensure they are very dry before seasoning and roasting.
Can I substitute tahini?
You may use a simple lemon–olive oil dressing or a yogurt-based sauce if preferred.
Are these stuffed sweet potatoes filling enough for a full meal?
Yes, the sweet potatoes, chickpeas, and greens create a balanced, satisfying entrée.
Can I add more vegetables?
You can sauté additional greens or roasted vegetables to mix into the filling.
Conclusion
Chickpea Spinach Stuffed Sweet Potatoes make a hearty, comforting, and nutrient-rich meal with minimal ingredients and simple preparation. With their balance of softness, crunch, and savory flavor, they’re an excellent addition to any weekly menu. Enjoy them freshly assembled for the best texture and flavor.
Chickpea Spinach Stuffed Sweet Potatoes are a hearty, comforting vegan meal made with roasted sweet potatoes, crispy spiced chickpeas, garlicky sautéed spinach, and a tahini drizzle. Full of texture and flavor, it’s a wholesome plant-based dish.
Ingredients
4 medium sweet potatoes
1 can (15 ounces) chickpeas, drained, rinsed, and any loose skins removed
1 tablespoon plus 1 teaspoon olive oil
1 teaspoon cumin
1 teaspoon kosher salt (divided)
1/2 teaspoon black pepper (divided)
1 cup baby spinach
1 garlic clove, minced
2 tablespoons tahini
Flaky sea salt, for serving
Crushed red pepper flakes, for serving
Instructions
Preheat the oven to 375°F.
Prick each sweet potato several times with a fork and place on a sheet pan. Roast for 45–55 minutes, until fork-tender. Let cool for 5–10 minutes before slicing and fluffing with a fork.
Meanwhile, toss chickpeas with 1 tablespoon olive oil, cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on a sheet pan and roast for 30–35 minutes, shaking halfway through, until crispy.
Near the end of chickpea roasting, heat 1 teaspoon olive oil in a skillet over medium heat. Add spinach and sauté for about 2 minutes until wilted. Add garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook 1 minute more until fragrant.
Slice sweet potatoes in half and fill each with sautéed spinach and roasted chickpeas.
Drizzle with tahini and sprinkle with flaky sea salt and crushed red pepper flakes before serving.
Notes
Use kale instead of spinach for a heartier green.
Add avocado, fresh herbs, or crumbled vegan cheese for extra flavor.
Store components separately for best texture when reheating.
To crisp chickpeas better, ensure they’re fully dry before roasting.
For a different sauce, try lemon-olive oil or a yogurt-based drizzle if not vegan.
