Spiced Chickpea-Stuffed Sweet Potatoes with Lemon-Tahini Drizzle
This vibrant Mediterranean-inspired dish features roasted sweet potatoes, crispy spiced chickpeas, fresh cucumber-tomato salad, and a creamy lemon-tahini drizzle. It’s a delicious, balanced, plant-based meal that’s satisfying, flavorful, and beautiful enough to serve to guests.
Total Time
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Serves: 2 (as a main) or 4 (as a side)
Ingredients
For the Sweet Potatoes:
2 large sweet potatoes, halved
1 tbsp olive oil
Salt & black pepper, to taste
For the Spiced Chickpeas:
1 (15 oz) can chickpeas, rinsed and drained
1 tbsp olive oil
1 tsp smoked paprika
½ tsp ground cumin
½ tsp garlic powder
Pinch of cayenne pepper (optional)
Salt to taste
For the Cucumber-Tomato Salad:
1 small cucumber, diced
½ cup cherry tamatoes, halved
2 tbsp red onion, finely chopped
2 tbsp fresh parsley or mint, chopped
Juice of ½ lemon
Drizzle of olive oil
Salt to taste
For the Lemon-Tahini Drizzle:
3 tbsp tahini
Juice of 1 lemon
1 small garlic clove, grated
2–3 tbsp cold water, to thin
Salt to taste
Instructions
1. Roast the Sweet Potatoes:
Preheat oven to 400°F (200°C).
Slice sweet potatoes in half lengthwise. Rub with olive oil, season with salt and pepper.
Place cut-side down on a parchment-lined baking sheet. Roast for 30–35 minutes, until soft and caramelized.
2. Prepare Spiced Chickpeas:
Toss rinsed chickpeas with olive oil, paprika, cumin, garlic powder, and cayenne.
Spread on a baking sheet and roast for 20–25 minutes, shaking halfway, until crisp.
3. Make the Cucumber-Tomato Salad:
Combine all salad ingredients in a small bowl. Set aside to marinate.
4. Make Lemon-Tahini Sauce:
Whisk tahini, lemon juice, garlic, and salt in a bowl.
Gradually add water until smooth and pourable.
5. Assemble the Dish:
Place roasted sweet potatoes cut-side up on a plate.
Gently mash the center with a fork.
Top with crispy chickpeas, salad, and a generous drizzle of tahini sauce.
Garnish with extra herbs or chili flakes if desired.
Notes & Tips
Make it ahead: Roast the sweet potatoes and chickpeas in advance. Reheat before serving.
Don’t overbake chickpeas: They continue to crisp as they cool.
Tahini tip: If your tahini is thick or bitter, add a tiny bit of maple syrup to balance it out.
Extra toppings: Try sliced avocado, pickled onions, or crumbled feta if not vegan.
Frequently asked questions FAQs
Q: Can I use white potatoes instead of sweet potatoes?
A: Yes, but sweet potatoes add a natural sweetness that complements the spices and tahini.
Q: What is harissa or sumac, and can I add it?
A: Harissa (a spicy paste) or sumac (a tangy spice) can be added to the chickpeas or salad for more complex Mediterranean flavor.
Q: Can I make this oil-free?
A: Yes. Use parchment paper to roast without oil, and skip oil in the dressing and salad for a whole-food plant-based version.
Q: How long will leftovers keep?
A: Store components separately in airtight containers. Chickpeas will stay crisp for 2 days, the rest for up to 4.
Nutrition Information
(Estimated and will vary by ingredients)
Calories: 200 kcal
Protein: 15g
Fat: 18g
Carbohydrates: 65g
Fiber: 14g
Sugar: 12g
Sodium: 450mg