Mediterranean Stuffed Sweet Potatoes with Spiced Chickpeas
These Mediterranean Stuffed Sweet Potatoes are a vibrant, wholesome meal that’s as satisfying as it is simple. The roasted sweet potatoes are soft and caramelized, the chickpeas are crispy and spiced with warm Mediterranean flavors, and the toppings add freshness and creaminess. Whether you drizzle them with tahini, top with feta, or load up on herbs, this is an easy vegetarian dinner that’s hearty, flavorful, and nutrient-rich.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Serves: 4
Ingredients
For the Sweet Potatoes:
4 medium sweet potatoes
1–2 tbsp olive oil
Salt and black pepper, to taste
For the Spiced Chickpeas:
1 can (15 oz) chickpeas, drained and rinsed
1–2 tsp olive oil
½ tsp cumin
½ tsp coriander
¼ tsp cinnamon (optional, for warmth)
½ tsp smoked paprika or curry powder
¼ red onion, finely diced (or other veggies like bell pepper or zucchini)
2–3 tbsp tomato sauce (optional, for saucier chickpeas)
Salt and pepper, to taste
For Toppings:
Fresh herbs like cilantro or parsley, chopped
Crumbled feta cheese (optional)
Tahini, sour cream, or Greek yogurt sauce (optional drizzle)
Instructions
Preheat the oven:
Heat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Bake the sweet potatoes:
Scrub and dry the sweet potatoes. Rub them with olive oil, sprinkle with salt and pepper, and pierce each a few times with a fork.
Roast for 40–45 minutes, or until tender and easily pierced with a knife.
Prepare the chickpeas:
While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add chickpeas and cook for 5–7 minutes until lightly crisp.
Stir in cumin, coriander, cinnamon (if using), smoked paprika or curry powder, and salt and pepper. Add red onion or vegetables and sauté until soft.
If you prefer a saucier filling, stir in a few spoonfuls of tomato sauce and simmer for 2–3 minutes.
Assemble the stuffed potatoes:
When the sweet potatoes are ready, slice them open lengthwise and gently fluff the insides with a fork. Spoon the spiced chickpeas over the top.
Add toppings:
Finish with fresh herbs, feta cheese (if using), and a drizzle of tahini, sour cream, or yogurt sauce.
Serve:
Serve warm as a main dish or hearty side.
Tips & Variations
Choose the right sweet potatoes:
Look for medium-sized sweet potatoes that are similar in size so they bake evenly. Avoid ones that are too large—they can take much longer to cook and may split open while roasting.
Roast until caramelized:
For deeper flavor, let the sweet potatoes roast until the skins wrinkle and the bottoms are slightly caramelized. You’ll know they’re ready when they give easily under gentle pressure.
Crisp up your chickpeas:
After rinsing canned chickpeas, dry them well with a towel before cooking. This helps them crisp instead of steam. You can also roast them in the oven at 400°F (200°C) for 20–25 minutes for extra crunch.
Play with the spices:
The mix of cumin, coriander, paprika, and cinnamon gives a warm Mediterranean profile, but you can easily swap in za’atar, ras el hanout, or harissa for a spicier or more aromatic twist.
Add vegetables for more texture:
Chopped bell peppers, zucchini, spinach, or cherry tomatoes can be added to the chickpeas for extra color and nutrition. Sauté them lightly before mixing in the spices.
Make it creamy:
A drizzle of tahini, garlic yogurt sauce, or lemon-tahini dressing adds richness and balances the spices beautifully.
Try different toppings:
Beyond feta, you can top with crumbled goat cheese, avocado slices, or a sprinkle of toasted nuts or seeds for crunch.
Add a citrus finish:
A squeeze of fresh lemon juice just before serving brightens the flavors and cuts through the sweetness of the potatoes.
Make it vegan or dairy-free:
Simply skip the cheese or use a plant-based feta alternative. Tahini or hummus make great dairy-free toppings.
Turn it into a meal prep bowl:
Scoop the sweet potato flesh into a bowl and layer with spiced chickpeas, herbs, and sauce. It keeps well in the fridge for up to 4 days and reheats easily for quick lunches.
Q&A
Q: Can I use regular potatoes instead of sweet potatoes?
Yes. Russet or gold potatoes work fine if you prefer a more neutral flavor. Sweet potatoes just add a natural sweetness that pairs beautifully with the spiced chickpeas.
Q: Can I roast the chickpeas instead of sautéing them?
Absolutely. Toss the drained chickpeas with olive oil and spices, spread them on a baking sheet, and roast at 400°F (200°C) for about 25 minutes, stirring halfway through. They’ll turn crisp and slightly nutty.
Q: What’s the best sauce for topping?
Tahini, garlic yogurt sauce, or even a simple drizzle of olive oil and lemon juice all work well. If you want extra flavor, try adding a bit of harissa or tzatziki.
Q: How do I store leftovers?
Keep the sweet potatoes and chickpea filling separate in airtight containers. They’ll last up to 4 days in the refrigerator. Reheat in the oven or microwave, then add fresh herbs and sauce before serving.
Q: Can I make it in advance for meal prep?
Yes. Roast the potatoes and prepare the chickpeas ahead of time. Assemble just before eating to keep the textures fresh. It’s great for lunches or healthy weeknight dinners.
Nutrition
(per serving, based on 4 servings and without optional cheese or sauces)
Calories: ~310
Protein: 9 g
Carbohydrates: 45 g
Dietary Fiber: 9 g
Total Fat: 10 g
Saturated Fat: 1.5 g
Sodium: 250 mg
Sugar: 11 g
Vitamin A: 300% DV
Vitamin C: 25% DV
Iron: 15% DV
(Values are estimates and can vary depending on toppings and portion size.)
Conclusion
These Mediterranean Stuffed Sweet Potatoes with Spiced Chickpeas are proof that healthy food can be full of flavor and texture. The sweetness of the roasted potatoes balances perfectly with the smoky, spiced chickpeas and the freshness of herbs and lemon. It’s a satisfying vegetarian meal that’s comforting, colorful, and simple to prepare—great for busy nights or weekend meal prep. Serve it warm and finish with your favorite sauce for a dish that’s both nourishing and delicious.