Description
These stuffed sweet potatoes are roasted until tender and generously filled with a warm chickpea mixture blended with sun dried tomatoes, spinach, and lime juice, then topped with creamy avocado crema and fresh herbs for a delicious and nutritious meal perfect for lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 4 small to medium sweet potatoes, washed, scrubbed clean, and dried
- Extra virgin olive oil, for roasting and sautéing
Chickpea Filling
- 3 shallots, chopped
- 2 garlic cloves, minced
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1/4 cup chopped sun dried tomatoes
- 3 cups baby spinach
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 lime, zested and juiced
Toppings
- Avocado Crema, for serving (see homemade avocado crema recipe)
- 1/2 cup chopped fresh cilantro or parsley
Instructions
- Prepare the oven and sweet potatoes: Preheat your oven to 400°F and position the oven rack in the center. Poke holes all over each sweet potato with a fork to allow steam to escape. Line a baking sheet with foil and place the sweet potatoes on it.
- Roast the sweet potatoes: Bake the sweet potatoes on the middle rack of the oven for 45 minutes to 1 hour, or until they are fork tender and fully cooked through.
- Make the chickpea filling: While the sweet potatoes roast, heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat until shimmering. Add the chopped shallots and sauté for about 3 minutes, stirring occasionally. Add the minced garlic and cook for an additional 30 seconds. Then add the drained chickpeas and chopped sun dried tomatoes, cooking for 10 more minutes until the chickpeas are warmed and tender. Stir in the baby spinach along with a generous pinch of kosher salt and black pepper, tossing just until the spinach is wilted. Finish by stirring in the lime juice. Remove the skillet from heat.
- Stuff the sweet potatoes: When the sweet potatoes are cooled enough to handle, cut them lengthwise but do not slice all the way through, leaving the base intact. Gently open them to create space and spoon the warm chickpea filling generously into each sweet potato cavity.
- Finish and serve: Top each stuffed sweet potato with a dollop of avocado crema, sprinkle with chopped cilantro or parsley, and garnish with lime zest. Serve immediately and enjoy your wholesome meal.
Notes
- The roasted sweet potatoes provide a naturally sweet and tender base for the savory, citrusy chickpea filling.
- This dish is perfect as a hearty lunch or satisfying dinner option that is simple to prepare.
- Feel free to swap cilantro with parsley for a milder herb flavor or use both for added freshness.
- Avocado crema adds creaminess and balances the spices; if unavailable, a dollop of sour cream or Greek yogurt can be used instead.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 365.5 kcal
- Sugar: 14 g
- Sodium: 550.5 mg
- Fat: 3.3 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 75.1 g
- Fiber: 15.7 g
- Protein: 13 g
- Cholesterol: 0 mg
