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Tahini Herb Chickpea Stuffed Sweet Potatoes

Roasted sweet potatoes stuffed with spiced chickpeas and greens, finished with a bright lemony tahini herb drizzle.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 stuffed potatoes
Course: Healthy
Cuisine: Mediterranean-inspired
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Sweet Potatoes
  • 4 medium sweet potatoes scrubbed
  • 1 tbsp olive oil plus more as needed
  • 1 can chickpeas 15 oz, drained and rinsed
  • 2 cups baby spinach or chopped kale
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp garlic powder
  • 1/2 tsp salt to taste
Tahini Herb Drizzle
  • 1/3 cup tahini stirred well
  • 3 tbsp lemon juice fresh
  • 1 clove garlic finely grated
  • 3 tbsp water more as needed to thin
  • 1/4 cup fresh parsley chopped

Equipment

  • Baking sheet
  • Skillet
  • Mixing bowl
  • Whisk

Method
 

  1. Heat oven to 425°F (220°C). Pierce sweet potatoes and roast 30–40 minutes until very tender.
  2. Meanwhile, pat chickpeas dry. Sauté in olive oil with cumin, paprika, garlic powder, and salt for 5–7 minutes.
  3. Add spinach and stir 30–60 seconds until just wilted.
  4. Whisk tahini, lemon juice, garlic, water, and parsley until smooth and drizzleable.
  5. Split sweet potatoes and fluff the insides with a fork.
  6. Stuff with chickpeas and greens, then drizzle with tahini herb sauce and serve.

Notes

Speed tip: Microwave potatoes first (5–7 minutes), then finish in the oven for crisp skin.
Sauce too thick? Add water 1 tsp at a time.
Add protein: Top with shredded chicken or a fried egg.
Storage: Keep sauce separate; refrigerate up to 4 days.