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Hopefully y’all know by now HOW MUCH I love a good stuffed sweet potato :D It’s been quite a while since I post a recipe like this so I figured that today I would share this Chickpea Stuffed Sweet Potatoes recipe that I have been LOVING lately!

If you’re looking for more delicious sweet potato recipes like this one then I highly recommend these Black Bean stuffed sweet potatoes, guacamole stuffed sweet potatoes AND these BREAKFAST stuffed sweet potatoes.

sweet potato stuffed with chickpeas and arugula on a white plate drizzled with white cream sauce

When I originally had the idea for this recipe, I thought that sweet potato and chickpeas might be a little weird together. However, I figured I’d give it a try since I love the black bean version of this recipe SO MUCH!

Turns out, chickpeas mixed with sweet potato is AMAZING and I am definitely going to be eating this a lot more from now on! I mixed in a large handful of arugula with mine but really any leafy green would work well here. I’ve also tried it with spinach and plan to try it soon with kale as well.

up close shot of a sweet potato stuffed with chickpeas and wilted arugula

In case you’re wondering what the white sauce is that I drizzled on top, I actually made a makeshift vegan crema by combining tofutti sour cream (which I recently discovered that I love after a friend served me some), salt, pepper, and a little bit of lime juice. SO GOOD!

This would TOTALLY make a great meal prep recipe, too! I made 4 of these when I was testing the recipe and saved all of the leftovers. If you’re meal prepping it, I suggest cooking everything and then storing the sweet potato separate from the chickpea mixture. When you’re ready to serve, just heat everything up and then serve the chickpeas over top of the potato. Super simple and seriously SO GOOD!

top down shot of chickpeas and wilted arugula in a frying pan with a napkin in the corner

Ingredients we’re working with here:

  • Sweet potatoes– duh ?
  • Chickpeas– I used a can of chickpeas that I drained, rinsed and then patted dry. However, you can obviously cook some dried beans first if that’s what you have lying around.
  • Spices– you can get creative here but I used cumin, coriander, paprika, salt and pepper.
  • Greens– for the photos, I used arugula because we had some left over and I thought it might taste nice. The times that I made this before, however, I used spinach. I think kale would also work well in this recipe!

top down shot of a sweet potato stuffed with arugula and chickpeas

And that’s about it for today! As always, if you end up making this recipe, PLEASE please snap a photo and tag me on Instagram! I always love to see the recipes you’re cooking from my blog!!

More delicious sweet potato recipes to try:

5 from 2 votes

Chickpea Stuffed Sweet Potatoes

Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 4 servings
Chickpeas mixed with sweet potato is AMAZING, try serving with greens like arugula!
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Ingredients 

  • 4 medium sweet potatoes
  • 15 ounce chickpeas (can), rinsed and drained
  • 1 tablespoon olive oil
  • 1 clove garlic, finely minced
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • ¼ teaspoon fine sea salt
  • freshly cracked black pepper to taste
  • 1 ½ cups of lightly packed greens, I've tried this with spinach as well as arugula

Instructions 

  • Cook your sweet potatoes: you can do this in an INSTANT POT or in the oven. To cook them in an oven, pre-heat the oven to 400 degrees F. Stab each sweet potato a few times around with a fork and place them on a lined baking sheet. Bake for 45 minutes-1 hour or until tender and easily pierced with a fork. The time depends on the thickness of your potatoes.
  • Heat a large skillet over medium heat and add in the olive oil. Once hot, add in the garlic, chickpeas, cumin, onion powder, paprika, salt and pepper. Stir to combine and cook for 3 minutes.
  • Add in the greens and continue to cook, stirring often, until the greens are wilted. Remove from the heat and set aside.
  • When ready to serve, cut the center of the potatoes open and mash the inside. Divide the chickpea mixture evenly among the potatoes. Season with additional salt and pepper as needed and ENJOY!

Nutrition

Calories: 405kcal, Carbohydrates: 76g, Protein: 13g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 280mg, Potassium: 1114mg, Fiber: 15g, Sugar: 15g, Vitamin A: 32396IU, Vitamin C: 8mg, Calcium: 137mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @foodwithfeeling or tag #foodwithfeeling!

About Brita Britnell

Brita is the author of Food with Feeling which is a vegetarian based food blog. She creates easy and delicious recipes that encourage people to try more meat-free recipes!

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5 from 2 votes

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4 Comments

  1. Heather says:

    What is the white sauce in the photo drizzled over the top? I think it would be dry without a sauce, but I didn’t see that in the recipe

    1. Brita says:

      the moisture from the sweet potatoes makes it great but if you want a sauce, it’s a simple yogurt sauce!

      1. Maggie says:

        5 stars
        I love this recipe! I make my sweet potatoes in the microwave – scrub potato, leave wet, poke some holes in it, microwave for 6-8 minutes (1000 Watt microwave) in a covered bowl (I use Anyday microwave bowls). I sautรฉed some power greens (spinach, kale, chard) with your suggested spices and the chickpeas, scooped them into the split sweet potato. I was craving peanut butter (always!) so drizzled a tablespoon of natural peanut butter on top. My new favorite meal! Thank you!!

  2. Starleana says:

    5 stars
    Delicious ? Thkuโฃ๏ธ?