Stuffed Sweet Potatoes with Spinach, Crispy Chickpeas, and Tahini

Stuffed sweet potatoes make a fast, satisfying meal that feels composed without fuss. In under an hour you get tender baked potatoes, garlicky wilted spinach, crunchy roasted chickpeas, and a creamy tahini finish. This recipe is built for busy evenings and simple swaps so you can adapt on the fly. If you want other speedy plant-forward ideas, try the mascarpone stuffed dates with maple drizzle for a sweet finish.

Why This Recipe Works

This dish balances ease and flavor by using roasted sweet potatoes as edible bowls that need almost no hands-on time. Canned chickpeas crisp up in the oven with minimal effort, giving a texture contrast that lifts every bite. Tahini blends into the scooped sweet potato flesh and spinach to create a silky, savory filling without heavy dairy. Garlic and lemon add straightforward brightness so you don’t need complicated seasoning. It’s flexible for meal prep or a single-sheetpan night, and it plays well with common pantry staples. For another crunchy plant-protein option to rotate into weeknight dinners, see the crispy buffalo tofu with creamy caesar salad.

Flavor and Texture

Sweet potatoes bring natural sweetness and a soft base that contrasts with the crisp chickpeas. Tahini adds a nutty, rich mouthfeel that rounds out the earthy spinach and garlic. Roasted chickpeas give the needed crunch and a toasty note that keeps the filling from feeling one-note. A squeeze of lemon at the end brightens the whole plate and keeps flavors lively. The result is a balanced bite that’s both comforting and fresh.

Ingredients

• Sweet potatoes
• Fresh spinach
• Chickpeas (canned or cooked)
• Tahini
• Olive oil
• Garlic (minced)
• Salt
• Pepper
• Lemon juice

Step by Step Instructions

1. Preheat the oven to 400°F (200°C).
2. Bake the sweet potatoes for 45-60 minutes until soft.
3. In a skillet, heat olive oil and sauté minced garlic, then add spinach and cook until wilted.
4. Drain and rinse chickpeas, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until crispy.
5. Once the sweet potatoes are done, slice them in half and scoop out a little flesh.
6. Mix the scooped sweet potato flesh with sautéed spinach and tahini to taste.
7. Fill the sweet potato skins with the mixture and top with crispy chickpeas.
8. Drizzle with lemon juice before serving.

Quick Tips and Shortcuts

Use medium sweet potatoes so they bake evenly and finish within the 45 to 60 minute window. If you’re really short on time, microwave the sweet potatoes for 6 to 8 minutes to soften them, then finish in the oven to crisp the skins. Toss chickpeas with a pinch of smoked paprika or cumin for more depth without extra steps. Prepare the spinach while the potatoes bake so you’re not juggling pans. Keep tahini at room temperature and thin it with a little warm water if it’s stiff for faster mixing.

Storage and Meal Prep

Store assembled components separately for best texture: keep roasted chickpeas in an airtight container so they stay crisp, and refrigerate the filled potatoes in another container. Reheat stuffed potatoes in a 350°F oven for 10 to 15 minutes to revive texture; avoid microwaving if you want to keep chickpeas crunchy. This dish holds well for one to three days, making it great for lunch or a quick reheat dinner.

Short Closing Note

This recipe is straightforward, flexible, and forgiving perfect when time is limited but you still want a composed plate. Minimal prep, pantry-friendly ingredients, and bold results make it a weeknight winner.

Conclusion

For more inspiration and a similar flavor combination, see this version on Last Ingredient: Chickpea Spinach Stuffed Sweet Potatoes – Last Ingredient.

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Quick, Easy Stuffed Sweet Potatoes with Spinach, Crispy Chickpeas, and Tahini

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Stuffed sweet potatoes topped with garlicky spinach, crispy chickpeas, and a creamy tahini finish – a fast and satisfying meal.

• Total Time: 75 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes
• 2 cups fresh spinach
• 1 can chickpeas (rinsed and drained)
• 3 tablespoons tahini
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• Salt to taste
• Pepper to taste
• 2 tablespoons lemon juice

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Bake the sweet potatoes for 45-60 minutes until soft.
3. In a skillet, heat olive oil and sauté minced garlic, then add spinach and cook until wilted.
4. Drain and rinse chickpeas, then toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes until crispy.
5. Once the sweet potatoes are done, slice them in half and scoop out a little flesh.
6. Mix the scooped sweet potato flesh with sautéed spinach and tahini to taste.
7. Fill the sweet potato skins with the mixture and top with crispy chickpeas.
8. Drizzle with lemon juice before serving.

Notes

For quicker prep, microwave sweet potatoes for 6-8 minutes before baking. Store components separately to maintain texture.

• Author: Chef Hanna
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegetarian
• Diet: Vegan

Nutrition

• Serving Size: 1 stuffed sweet potato
• Calories: 400
• Sugar: 8g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 10g
• Protein: 12g
• Cholesterol: 0mg