These Spicy Chickpea & Kale Stuffed Sweet Potatoes are crispy on the outside but soft and fluffy on the inside. Stuffed with spicy chickpeas, kale, and topped with mashed avocado and tahini sauce . Not only are these inexpensive to make but oh-so easy to whip up.
So if you can’t tell by my recent recipes I absolutely love sweet potatoes and tahini. I like this combination of the two so much I eat them as much as possible. One of my favorite ways to eat them is baked. That’s why for this dish I baked these and filled them with savory and healthy ingredients.
BAKING YOUR SWEET POTATOES
- Preheat the oven to 400 degrees fahrenheit (204 C).
- Prepare your sweet potatoes by washing them and getting as much dirt off as possible. After washing them completely dry the sweet potatoes. Leaving water on the potatoes will allow the potatoes to steam instead of being roasted.
- Line a baking pan with foil. Place the whole potatoes on the pan and drizzle oil. If you do not want to use a pan, just skip adding the oil to the potatoes. The pan catches all the drippings of your potato so they don’t end up at the bottom of your oven.
- Bake potatoes for 20 minutes, then flip and bake for an additional 20 minutes, or until you can pierce a fork through the skin easily.
- Depending on the size of your potatoes you might need to keep them in the oven a bit longer. Just make sure to keep a close eye on them so they don’t overcook.
Add the fresh kale and cook for another minute. Be Aware that if you cook the kale for too long the leaves 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 stuff with the spicy chickpea and kale mixture. Place on a plate or a bowl and scoop the mashed avocado on the potatoes. Then drizzle with tahini sauce and garnish with salt, pepper, and crush red pepper.
When you make these Spicy Chickpea & Kale 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 Spicy Chickpea & Kale Stuffed Sweet Potatoes are:
Healthy
Sweet
Fluffy
Savory
Quick & Easy
Gluten-free
Spicy Chickpea & Kale Stuffed Sweet Potatoes
Stuffed with spicy chickpeas, kale, and topped with mashed avocado and tahini sauce . Not only are these inexpensive to make but oh-so easy to whip up.
Stuffed Sweet Potatoes
- 3 large sweet potatoes, washed and dried
- 2 tsp + 1 tsp neutral oil, I used avocado
- ½ tsp cumin powder
- 1/4 tsp garlic powder
- 1 Tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can of chickpeas or garbanzo beans, drained and rinsed.
- 1 cup fresh kale, stems removed and chopped
Tahini Sauce
- ¼ cup tahini
- ½ Tbsp garlic powder
- ½ tsp salt
- ½ small lemon, seeded and juiced
- 2 Tbsp water, optional for thinning out your dressing.
Mashed Avocado
- 1 large avocado
Directions
- Preheat the oven to 400 degrees fahrenheit (204 C).
- Line a large baking pan with foil. Place the sweet potatoes on the pan and drizzle with 2 tablespoons of oil.
- Bake potatoes for 20 minutes, then flip and bake for an additional 20 minutes, or until you can pierce a fork through the skin easily. Depending on the size of your potatoes they might need to be baked a bit longer.
- Heat a pan on medium heat. Once hot, add 1 teaspoon of oil, chickpeas, cumin, garlic powder, chili powder, and mix together.
- Saute chickpeas on medium heat for 5 minutes or until the chickpeas are crispy.
- Add the fresh kale to the pan and cook for another minute or until they start to wilt.
- In a medium bowl combine the creamy Tahini Sauce ingredients and whisk until smooth and creamy. If you want your sauce to be thinner add more water.
- Take baked sweet potatoes out of the oven. Make a cut lengthwise splitting the potato in half.
- Cut the avocado in half. Remove the pit and scoop out the avocado and place it in a bowl. Using a fork mash the avocado until it is smooth.
- Stuff potato with spicy chickpeas and kale. Drizzle with tahini sauce and top with mashed avocado. Garnish with salt, pepper, and crushed red pepper (optional).
- Leftovers will last 1 to 2 days covered in the fridge.
Make it Your Own
- Keep an eye when adding the kale to the pan. If cooked for too long the leaves 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 an additional tablespoon of chili powder and teaspoon of crushed red pepper to the chickpea seasoning.
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