Mediterranean Chickpea Stuffed Sweet Potatoes
Roasted sweet potatoes filled with warmly spiced chickpeas, greens, tomato and a cooling lemon-tahini drizzle.
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Why this supports your day
Chickpeas, sweet potatoes and leafy greens create a plant-forward meal with fiber and a range of naturally occurring nutrients. It can be a satisfying option as part of a varied diet.
Ingredients
- 4 medium sweet potatoes, scrubbed
- 1 tbsp extra-virgin olive oil
- 1 can chickpeas, drained and rinsed
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 garlic clove, finely grated
- 2 large handfuls baby spinach
- 1 cup cherry tomatoes, quartered
- 3 tbsp tahini
- 1 lemon, juiced
- 3–4 tbsp warm water
- 2 tbsp parsley, roughly chopped
- ¼ tsp sea salt
- Freshly ground black pepper, to taste
Method
- 1Heat the oven to 200°C / 400°F. Prick each sweet potato a few times with a fork, rub with half the olive oil and place on a baking tray.
- 2Roast for 40–45 minutes, until the potatoes are very tender when pierced with a knife.
- 3While they cook, warm the remaining olive oil in a skillet over medium heat. Add the chickpeas, cumin, smoked paprika and garlic. Cook for 5 minutes, stirring occasionally.
- 4Add the spinach and cook just until wilted. Stir through the cherry tomatoes, then season with salt and pepper.
- 5Whisk the tahini, lemon juice and warm water until smooth and pourable. Split the sweet potatoes, fill with the chickpea mixture and finish with tahini sauce and parsley.
Educational Content Only
This recipe is shared for educational and lifestyle purposes only. It is not medical advice and is not intended to diagnose, treat, cure, or prevent any condition. Always consult a qualified healthcare professional before making significant dietary changes, particularly if you have a medical condition, are pregnant, or take medication.
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