Roasted Chickpeas Stuffed Sweet Potatoes
A great lunch or dinner option these roasted chickpeas stuffed sweet potatoes are healthy and filling.
This is my go to recipe for when I’m solo, it’s so healthy and filling. I usually have it for dinner, but really you can have it as a savory breakfast or lunch option. I find when I’m eating alone sometimes I don’t always make the healthiest choices, but with this option I know I have one healthy meal in my day. With very little prep work you get great results and then you’re not worrying about what’s for dinner.
Why You'll Love This Recipe
By making several sweet potatoes and the chickpeas ahead of time it helps to make a  quick lunch or dinner option. You can just heat it up in the microwave, or if you have a little extra time in a skillet. I came across this recipe from Camille Styles where she seared the sweet potato after roasting them and I loved that idea. While not everyone has time to do that on the go, it’s definitely an option if you have a few extra minutes.Â
FOR MEAL PREP: Simply add one roasted sweet potato topped with roasted chickpeas into each container. Add dressing to another container to pour over the sweet potato and chickpeas, once they are warmed up.
Ingredients
Sweet Potatoes – If you are looking for several meals then plan to get a few of these. Make sure they are close to the same size for roasting purposes, this ensures they are done at the same time.
Chickpeas/Garbanzo Beans (canned) – Use your favorite brand here. Get several cans depending on how many sweet potatoes you are making. I find one can is good for 2 sweet potatoes. You can adjust quantities to fit your needs. You can also soak dried chickpeas if you desire.
Greens– You can also use some greens if desired, spinach, lettuce, microgreens, etc.
Olive Oil – Use a good quality olive oil if you can.
Garlic Powder– Adds a nice flavor.
Dried or Fresh Dill– Add’s some brightness to the dish.
Fresh Parsley(optional)– Â Another flavor boost
Salt & Pepper
Dressing – There are several options here, you can use your favorite ranch dressing, if you are dairy-free you can make your own. Here is my favorite homemade ranch dressing which also happens to be Whole 30. Another favorite dressing for this is the Trader Joe’s Vegan Creamy Dill Dressing.
Instructions
- Pre-heat the oven to 400°F. Line two baking sheets with parchment paper. Or at least line one with parchment paper for the sweet potatoes in case they leak.
- Wash and scrub the sweet potatoes.Â
- Then coat the sweet potatoes with olive oil and a some salt. Place onto the lined baking sheet and pierce several areas with a knife so they do not explode in the oven.
- Place the sweet potato onto the baking sheet and roast for approximately 40-minutes. (The time will depend on how big your sweet potato is. Start checking for doneness at 30 minutes. The potato is done when a knife or fork inserted easily goes all the way through the potato.
- Drain and rinse the chickpeas, then pat them dry.
- Add the chickpeas to the other baking sheet, this sheet does not have to be lined.
- Drizzle the chickpeas with olive oil, then sprinkle the dill, garlic powder, salt and pepper over the top. Mix the chickpeas with the oil and spices, making sure they are spread out onto the baking sheet in one layer.
- Roast the chickpeas for approx. 10 minutes then shake the pan to turn the chickpeas or you can mix them with a spoon. Continue to roast for an additional 10 to 15 minutes until they are slightly charred and crispy.Â
9. Once potatoes are done cool them down a bit and slice down the middle. At this point you can just top with the chickpeas and drizzle with dressing, herbs and any greens you may want to add.
10. Or you can heat a baking skillet and drizzle it with a bit of olive oil (also if you want it a bit sweet add a touch of honey to the pan) once the skillet is hot, Â place the sweet potatoes cut side down onto the skillet and fry until the potato is slightly charred about 5-10 minutes then flip to cook the skin side for a few minutes.
11. Remove the sweet potato from the skillet and top with chickpeas, herbs, and dressing.
Recipe Tips
∗Try to get sweet potatoes that are the same size so they finish cooking at the same time. For example if you want fatter potatoes make sure they are all on the fatter side. Don’t do one thin and one fat potato.
* After you rinse the chickpeas, pat them dry with a towel or paper towel so that they crisp up in the oven.
∗To make slightly crispy chickpeas, make sure you cook them long enough, I prefer mine a little soft so only cook them for 15 minutes.
Roasted Chickpeas Stuffed Sweet Potato
Materials
- 2 Sweet Potatoes
- 1 15oz Chickpeas, canned drained, rinsed, and patted dry
- 3/4 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Dill
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 tbsp Olive Oil
- 1-2 tbsp Fresh herbs, such as parsley, dill, chives (optional)
- Small handful of lettuce (optional)
- Ranch or dill dressing
Instructions
Roast The Sweet Potatoes
- Pre-heat oven to 400℉. Line a baking sheet with parchment for easy clean-up.
- Wash and scrub the sweet potatoes, then sprinkle with salt and pepper. Rub 1 tbsp of olive oil all over the sweet potatoes ensuring they are coated with oil, salt and pepper.
- Place the sweet potatoes onto the baking sheet and pierce with a knife or fork a few times to ensure the potato doesn't explode while roasting.
- Roast for approximately 40 minutes or until a knife inserted into the thickest part of the sweet potato goes all the way through easily.
Make The Chickpeas
- Drain and rinse the chickpeas until all the foaming stops. Pat them dry with a paper towel or tea towel.
- Place onto the baking sheet and top with all the spices, then drizzle with the olive oil. Mix well making sure they are evenly coated with the spices.
- Roast for 10 minutes, then give them a shake in the pan and roast for an additional 5 minutes.
To Serve
Option 1
- Slice sweet potato in half and place on top of lettuce if using, top with roasted chickpeas, dressing, and fresh herbs.
Option 2
- Heat a non-stick skillet with a light drizzle of olive oil (and if you want it a bit sweet a drizzle of honey). Place each half of the sweet potato face down onto the skillet and fry until the potato is slightly charred and crispy about 5-6 minutes. Flip the potato over and fry for an additional minute.
- Once potato is fried, add to lettuce greens if using, then top with the roasted chickpeas, dressing and herbs.
Notes
Nutrition
Other Recipes You May Like
