Savory Stuffed Sweet Potatoes

These Savory Stuffed Sweet Potatoes are crispy on the outside but soft and fluffy on the inside. Stuffed with savory chickpeas, spinach, pomegranates and drizzled with creamy tahini sauce. Make these as a side dish, main dish, or for your next holiday gathering. These tasty Savory Stuffed Sweet Potatoes are vegan, gluten free, and soy free. 

So if you can’t tell by my recent recipes I absolutely love sweet potatoes and tahini sauce. I like this combination of the two so much I eat them as much as possible. That is how I decided to come up with this Savory Stuffed Sweet Potatoes including my two favorites… sweet potatoes and tahini!

The first thing you are going to do when making these is preheat the oven to 400 degrees fahrenheit (204 C). You are then going to prepare your sweet potatoes by washing them getting as much dirt off as possible. After washing them completely dry the sweet potatoes using a kitchen towel. Leaving water on the potatoes when putting them in the oven will allow the potatoes to steam instead of being roasted, which we do not want. 

Place the whole potatoes on a sheet pan and drizzle oil. Bake potatoes for 30-35 minutes at 400 degrees fahrenheit (204 C) or until you can pierce a fork through the skin easily. While the sweet potatoes are baking you will prepare you stuffing. In a medium pan on medium heat, add one teaspoon of oil, chickpeas, cumin, paprika, garlic powder, and mix together. Saute chickpeas for about 5 minutes or until the chickpeas are crispy and covered with the seasoning.

Add the fresh spinach and cook for another minute. Be aware that if you cook the spinach for to long the leafs will completely wilt. In a medium bowl combine the creamy Tahini Sauce and whisk until smooth and creamy. 

Cut cooked sweet potatoes in half and top with the chickpea and spinach mixture. Sprinkle the beautiful pomegranate seeds and chopped green onions on top of the Stuffed Sweet Potatoes. Lastly, drizzle the potatoes with Tahini Sauce and eat!

If you make these Savory Stuffed Sweet Potatoes I would love if you would snap a photo of your food and share it with me on instagram @itsallgoodvegan.com. I can’t wait to see how you like them!

These Savory Stuffed Sweet Potatoes are: 

Healthy

Sweet

Fluffy

Savory

Quick & Easy

Savory Stuffed Sweet Potatoes

  • Servings: 4
  • Difficulty: easy
  • Print

These Savory Stuffed Sweet Potatoes are simple and easy to make. Stuffed with chickpeas, spinach, pomegranates and drizzled with creamy tahini sauce. Make these for the perfect snack, side dish or entree. These tasty Stuffed Sweet Potatoes are vegan, gluten free, and soy free.


Stuffed Sweet Potatoes

  • 4 medium sweet potatoes, washed and dried
  • 1 Tbsp oil, I used avocado
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tsp paprika powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 can of chickpeas or garbanzo beans, drained and rinsed.
  • 1 cup fresh spinach
  • ¼ cup pomegranate seeds
  • 2 Tbsp chopped green onion (optional)

Tahini Sauce

  • ¼ cup tahini
  • ¼ cup filtered water
  • ½ Tbsp garlic powder
  • ½ tsp salt
  • 2 Tbsp water, optional for thinning out your dressing.

Directions

  1. Preheat the oven to 400 degrees fahrenheit (204 C).
  2. Place the whole sweet potatoes on a sheet pan and drizzle 2 tsp oil. Bake potatoes for 30-35 minutes or until you can pierce a fork through the skin easily.
  3. In a large pan heat on medium heat add 1 teaspoon of oil, chickpeas, cumin, paprika, garlic powder, and mix together.
  4. Saute chickpeas on medium to high heat for 5 minutes or until the chickpeas are crispy.
  5. Add the fresh spinach to the pan and cook for another minute.
  6. In a medium bowl combine the creamy Tahini Sauce ingredients together and whisk until smooth and creamy.
  7. Cut cooked sweet potatoes in half and top with the chickpea and spinach mixture.
  8. Sprinkle pomegranate seeds and chopped green onions on top of the Savory Stuffed Sweet Potatoes. Lastly, drizzle Tahini Sauce on top and eat.
  9. Leftovers will last 1 to 2 days covered in the fridge.


Make it Your Own

  • Really watch the fresh spinach when adding it to the pan. If you cook the spinach for too long the leafs will completely wilt.
  • Love extra crispy chickpeas? Instead of pan frying them bake chickpeas for 30 minutes at 400 degrees fahrenheit (204 C).
  • Love spicy foods? Add one tablespoon of chili powder to the chickpea seasoning.

6 replies to “Savory Stuffed Sweet Potatoes

  1. I made this tonight and it was soooo good!! I had to omit the spinach and pomegranate because I didn’t have any and I added nooch and chopped garlic to the dressing!! I love that this is also a really affordable recipe and very fall vibes, I love cumin 🙂 so delish!! Thank you 🧡🧡

    Like

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