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Chickpea Spinach Stuffed Sweet Potatoes

Warm Description
Golden roasted sweet potatoes become the perfect vessel for a hearty, nourishing filling of spiced chickpeas and sautéed spinach. Creamy, cozy, and deeply satisfying, this plant-based dish balances sweet, savory, and earthy flavors in every bite. It’s simple enough for a weeknight dinner yet elegant enough for a dinner party spread.

Servings: 4 stuffed sweet potatoes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Ingredients

• 4 medium sweet potatoes, scrubbed and dried

• 1 Tbsp olive oil (plus more for drizzling)

• 1 can (15 oz) chickpeas, drained and rinsed

• 2 cups fresh spinach, roughly chopped

• 1 small red onion, finely diced

• 2 cloves garlic, minced

• 1 tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp ground cinnamon (optional, for warmth)

• Salt and black pepper, to taste

• 2 Tbsp tahini

• 1 Tbsp lemon juice

• 2–3 Tbsp warm water (to thin sauce)

• Fresh parsley or cilantro, chopped (for garnish)

Instructions

1. Roast the sweet potatoes

   • Preheat oven to 400°F (200°C).

   • Pierce each sweet potato with a fork several times and place on a baking sheet.

   • Roast for 40–45 minutes, until tender when pierced with a knife.

2. Prepare the filling

   • While potatoes roast, heat olive oil in a skillet over medium heat.

   • Add onion and cook for 3–4 minutes until softened. Stir in garlic, cumin, paprika, and cinnamon, cooking until fragrant.

   • Add chickpeas and cook for 5–6 minutes, letting them crisp slightly. Stir in spinach and cook until just wilted. Season with salt and pepper.

3. Make the lemon-tahini sauce

   • In a small bowl, whisk together tahini, lemon juice, and enough warm water to create a creamy drizzle.

4. Assemble

   • Slice each sweet potato lengthwise, gently pressing the sides open to create a pocket.

   • Spoon chickpea-spinach filling inside. Drizzle with tahini sauce and sprinkle with fresh parsley or cilantro.

Why You’ll Love It

This dish is hearty, colorful, and deeply nourishing — the natural sweetness of roasted sweet potatoes pairs perfectly with spiced chickpeas and earthy spinach, while the creamy lemon-tahini sauce ties everything together. It’s comfort food that still feels light, wholesome, and energizing.