Sweet potatoes are one of nature’s little wonders. Their vibrant color, natural sweetness, and versatility make them a perfect base for all kinds of delicious toppings. Today, we’re taking this root vegetable to the next level with a recipe for Vegan Stuffed Sweet Potatoes with Crispy Chickpeas & Tahini. This dish is not only visually stunning but also packed with flavor and nutrients. With crispy chickpeas on top, drizzled with a creamy tahini sauce, this recipe is sure to impress your friends and family while keeping your taste buds dancing.
Why It’s Crowd-Pleasing
The joy of serving Vegan Stuffed Sweet Potatoes with Crispy Chickpeas & Tahini lies in their ability to cater to a variety of palates. The combination of sweet and savory flavors creates a harmonious dish that’s satisfying yet light. The crispy chickpeas add a delightful crunch, while the tahini sauce brings a nutty creaminess that ties everything together. Whether you’re hosting a dinner party or preparing a cozy meal for yourself, this dish is guaranteed to be a hit!
Ingredient Breakdown
- 4 medium sweet potatoes: These serve as the perfect base, baked until soft and tender.
- 2 teaspoons oil: For roasting the chickpeas and enhancing their flavor.
- 2 cups cooked chickpeas: About one 15-ounce can, these provide protein and texture.
- 1 teaspoon garlic powder: Adds a wonderful depth of flavor.
- 1 teaspoon ground cumin: Brings warmth and a slight earthiness.
- 1 teaspoon finely grated fresh ginger: Adds a refreshing zing.
- 1 teaspoon ground coriander: Complements the spices beautifully.
- 1 tablespoon pure maple syrup: For a touch of natural sweetness.
- 1 tablespoon Tamari soy sauce: Adds umami and richness.
- 1 teaspoon chili garlic sauce: For a kick of heat (adjust to your preference).
- ½ cup tahini: The star of the creamy sauce.
- 1 lime, juiced: Brightens the dish with acidity.
- 1-2 tablespoons Tamari soy sauce: For seasoning the tahini sauce.
- 2-3 tablespoons pure maple syrup: Sweetens the tahini sauce.
- 2-3 tablespoons hot water: To thin the tahini sauce.
- 2 green onions, sliced: For garnish and a fresh crunch.
- ½ cup chopped cilantro: Adds a fresh herbal note.
- Sesame seeds: For a nutty sprinkle on top.
- Extra chili garlic sauce: For those who love more heat.
- Lime wedges: For serving and extra zest.
Gear Up: What to Grab
- Large baking sheet: For roasting the sweet potatoes and chickpeas.
- Mixing bowls: To combine the chickpea spices and tahini sauce.
- Whisk: For blending the tahini sauce smoothly.
- Knife and cutting board: For prepping the sweet potatoes and garnishes.
Step-by-Step: Vegan Stuffed Sweet Potatoes with Crispy Chickpeas & Tahini
Step 1: Prep the Sweet Potatoes
Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and cut them in half lengthwise. Place them cut side up on a large baking sheet. Drizzle with 1 teaspoon of oil and season with salt if desired. Bake for about 25-30 minutes, or until they are tender and lightly caramelized.
Step 2: Roast the Chickpeas
While the sweet potatoes are baking, prepare the chickpeas. In a mixing bowl, combine the cooked chickpeas, 1 teaspoon of oil, garlic powder, ground cumin, finely grated ginger, ground coriander, maple syrup, Tamari soy sauce, and chili garlic sauce. Toss until the chickpeas are evenly coated. Spread them out on another baking sheet in a single layer. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy.
Step 3: Make the Tahini Sauce
In a small bowl, whisk together the tahini, lime juice, 1 tablespoon of Tamari soy sauce, 2 tablespoons of maple syrup, and chili garlic sauce. Gradually add hot water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be pourable but still thick enough to cling to the sweet potatoes.
Step 4: Assemble the Stuffed Sweet Potatoes
Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly. Use a fork to gently mash the flesh of the sweet potatoes slightly, creating a little pocket for your toppings. Spoon the crispy chickpeas generously on top of each half.
Step 5: Drizzle with Tahini Sauce
Pour the tahini sauce over the stuffed sweet potatoes, allowing it to cascade down the sides. Finish with a sprinkle of sliced green onions, chopped cilantro, and sesame seeds. Add extra chili garlic sauce and lime wedges on the side for those who want an additional kick.
Better Choices & Swaps
- Chickpeas: You can substitute with black beans or lentils for a different flavor profile.
- Tahini: Sunflower seed butter or almond butter can be used for a nut-free option.
- Maple Syrup: Agave nectar or date syrup works well as a sweetener alternative.
- Hot Sauce: Any favorite hot sauce can replace chili garlic sauce to suit your taste.
Method to the Madness
The beauty of this recipe lies in its simplicity and the way it brings together a variety of textures and flavors. The sweet potatoes serve as a comforting base, while the crispy chickpeas provide crunch and protein. The tahini sauce is rich and creamy, balancing the natural sweetness of the potatoes with a zesty kick. Each bite is a delightful fusion of earthy spices and fresh herbs, making it a wholesome meal that feels indulgent yet healthy.
Storage & Reheat Guide
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the sweet potatoes in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also microwave them for faster reheating, but note that the chickpeas may lose some crispiness. If desired, add a little extra tahini sauce before serving for added creaminess.
Questions People Ask
Can I make these stuffed sweet potatoes ahead of time?
Yes! You can bake the sweet potatoes and prepare the chickpeas and tahini sauce in advance. Just assemble them when you’re ready to serve for the best texture and flavor.
What can I serve with these stuffed sweet potatoes?
These stuffed sweet potatoes are a complete meal on their own, but they pair wonderfully with a side salad, steamed greens, or a grain like quinoa or brown rice for a more filling option.
Are these stuffed sweet potatoes gluten-free?
Yes, all the ingredients used in this recipe are gluten-free, making it suitable for those with gluten sensitivities.
Can I freeze the leftovers?
While it’s best to eat them fresh, you can freeze the baked sweet potatoes and chickpeas separately. Thaw them in the fridge overnight before reheating, but the chickpeas may lose some crunchiness upon freezing.
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The Last Word
This Vegan Stuffed Sweet Potatoes with Crispy Chickpeas & Tahini dish is a celebration of flavors and textures that will leave you satisfied and nourished. The combination of sweet, savory, and spicy is expertly balanced, making this a standout recipe that you’ll want to return to time and again. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress. So grab your ingredients, roll up your sleeves, and get ready to enjoy a meal that’s as delightful to make as it is to eat!
Vegan Stuffed Sweet Potatoes with Crispy Chickpeas & Tahini
Ingredients
For the Sweet Potatoes:
- 4 medium sweet potatoes baked until soft
- 2 teaspoons oil for roasting
For the Chickpeas:
- 2 cups cooked chickpeas about one 15-ounce can
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon ground coriander
- 1 tablespoon pure maple syrup
- 1 tablespoon Tamari soy sauce
- 1 teaspoon chili garlic sauce adjust to taste
For the Tahini Sauce:
- ½ cup tahini
- 1 lime juiced
- 1-2 tablespoons Tamari soy sauce for seasoning
- 2-3 tablespoons pure maple syrup for sweetness
- 2-3 tablespoons hot water to thin the sauce
For Garnish:
- 2 green onions sliced for garnish
- ½ cup chopped cilantro for garnish
- sesame seeds for topping
- extra chili garlic sauce for those who love heat
- lime wedges for serving
Instructions
Preparation Steps:
- Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and cut them in half lengthwise. Place them cut side up on a large baking sheet. Drizzle with 1 teaspoon of oil and season with salt if desired. Bake for about 25-30 minutes, or until they are tender and lightly caramelized.
- While the sweet potatoes are baking, prepare the chickpeas. In a mixing bowl, combine the cooked chickpeas, 1 teaspoon of oil, garlic powder, ground cumin, finely grated ginger, ground coriander, maple syrup, Tamari soy sauce, and chili garlic sauce. Toss until the chickpeas are evenly coated. Spread them out on another baking sheet in a single layer. Roast in the oven for 20-25 minutes, shaking the pan halfway through, until they are golden brown and crispy.
- In a small bowl, whisk together the tahini, lime juice, 1 tablespoon of Tamari soy sauce, 2 tablespoons of maple syrup, and chili garlic sauce. Gradually add hot water, one tablespoon at a time, until the sauce reaches your desired consistency. It should be pourable but still thick enough to cling to the sweet potatoes.
- Once the sweet potatoes are cooked, remove them from the oven and allow them to cool slightly. Use a fork to gently mash the flesh of the sweet potatoes slightly, creating a little pocket for your toppings. Spoon the crispy chickpeas generously on top of each half.
- Pour the tahini sauce over the stuffed sweet potatoes, allowing it to cascade down the sides. Finish with a sprinkle of sliced green onions, chopped cilantro, and sesame seeds. Add extra chili garlic sauce and lime wedges on the side for those who want an additional kick.
Equipment
- Large baking sheet
- Mixing Bowls
- Whisk
- Knife and cutting board
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can freeze the baked sweet potatoes and chickpeas separately for later use.
- Reheat in the oven at 350°F (175°C) for about 10-15 minutes for best results.
- Feel free to substitute chickpeas with black beans or lentils for a different flavor.
- Adjust the heat in the tahini sauce to suit your taste.
