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Chickpea Spinach Stuffed Sweet Potatoes

A delicious and nutritious meal featuring roasted sweet potatoes stuffed with crispy chickpeas and sautéed spinach, perfect for meal prep.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium sweet potatoes Pricked all over with a fork
For the Chickpea Filling
  • 1 15-ounce can chickpeas Drained and rinsed, loose skins removed
  • 1 tablespoon olive oil Plus 1 teaspoon for sautéing
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt Plus 1/2 teaspoon for sautéing
  • 1/2 teaspoon black pepper Plus 1/4 teaspoon for chickpeas and 1/4 teaspoon for sautéing
  • 1 cup baby spinach
  • 1 clove garlic Minced
  • 2 tablespoons tahini
  • flaky sea salt For serving
  • crushed red pepper flakes For serving

Method
 

Preparation
  1. Preheat the oven to 375 degrees F.
  2. Prick the sweet potatoes all over with a fork, place them on a sheet pan, and roast for 45-55 minutes until just tender.
  3. Let the sweet potatoes cool for 5-10 minutes, then halve them lengthwise and fluff their flesh with a fork.
  4. In a small bowl, toss the chickpeas with 1 tablespoon olive oil, 1 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
  5. Spread the chickpeas in a single layer on another sheet pan and bake for 30-35 minutes until crisp and browned, shaking the pan halfway through roasting.
Cooking
  1. Toward the end of the chickpea roasting time, warm 1 teaspoon olive oil in a small skillet over medium heat and sauté the spinach until the leaves start to wilt, about 2 minutes.
  2. Add the minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, cooking until fragrant, about 1 minute.
Assembly
  1. Spoon the chickpeas and sautéed spinach into the sweet potato halves.
  2. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving.

Notes

Store leftovers in airtight containers in the fridge for up to three days or freeze for longer storage. Serve warm with a side salad or steamed broccoli for a balanced meal. Consider using less tahini or substituting with Greek yogurt for a lighter version.