Print

Fall Harvest Chickpea Stuffed Sweet Potatoes (Vegan, Gluten-Free)

  • 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Fall harvest chickpea stuffed sweet potatoes are loaded with nutritious plant-based ingredients and make a delicious healthy, wholesome weeknight dinner.
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Savory
  • Cuisine: Vegan

Fall harvest chickpea stuffed sweet potatoes are loaded with nutritious plant-based ingredients and make a delicious healthy, wholesome weeknight dinner. Baked sweet potatoes are filled with wild mushrooms, kale and roasted chickpeas and topped with a subtle lemon tahini dressing.

Ingredients

Scale

For the baked sweet potatoes:

  • 4 medium sweet potatoes
  • 2–3 Talespoons olive oil, divided
  • 1 15-ounces can (425g) chickpeas, drained and rinsed
  • 1 Tablespoon smoked paprika + extra, for serving
  • 1/2 kale, finely chopped
  • 1 pound (500g) wild mushrooms, sliced
  • 2 garlic cloves, minced
  • Salt and freshly ground pepper

For the lemon tahini dressing:

  • 1/2 cup (115g) tahini
  • 2/3 cup (160 ml) water
  • 3 Tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 1 Tablespoon olive oil
  • Salt and pepper, to taste

Instructions

For the baked sweet potatoes:

  1. Preheat oven to 400°F (200°C). Grease a shallow dish with about 1 Tablespoon olive oil.
  2. Pierce the sweet potatoes several times with a fork and place onto the prepared dish. Bake for about an hour or longer, until fork tender.
  3. Meanwhile, prepare the chickpeas: drain, rinse and pat-dry with a paper towel. Heat up one Tablespoon of olive oil in a large sauté pan and add the chickpeas. Sprinkle generously with smoked paprika, and stir often until chickpeas are well-coated and slightly crispy. Season with salt and pepper.
  4. Transfer to a plate, wipe and re-use the pan. Heat up the remaining Tablespoon of olive oil, then sauté wild mushroom slices for a couple of minutes. Add the kale and cook until kale is wilted and tender. Sprinkle the minced garlic and cook for about one more minute. Season with salt and pepper and stir well.
  5. Turn off the heat, add the prepared chickpeas to the pan, and cover until ready to use.

For the lemon tahini dressing*:

  1. In a food processor or a blender, mix all the ingredients, adding water little at a time, until desired consistency, ideally smooth and runny.

For serving:

  1. Once sweet potatoes are baked through, cut them in half, lengthwise, and garnish each half with the chickpea filling. Drizzle the lemon tahini dressing on top, add an extra kick of smoked paprika and enjoy right away.

Notes

* The lemon tahini dressing will keep 5 to 6 days in the refrigerator.

© 2024 Del's cooking twist
https://www.delscookingtwist.com/fall-harvest-chickpea-stuffed-sweet-potatoes-vegan-gluten-free/