Vegan stuffed sweet potato with roasted chickpeas and tahini

Vegan stuffed sweet potato with roasted chickpeas and tahini: creamy, spiced and satisfying, with sweet potato, chickpeas, lemon juice and fresh coriander.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 45 min
• Total time: 55 min
• Calories: 450 kcal per serving
• Protein: 16 g
• Fat: 14 g
• Carbs: 62 g

Ingredients

• 2 large sweet potatoes
• 1 tin of chickpeas (240g drained weight)
• 2 tbsp tahini (sesame paste)
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp olive oil
• 1 clove of garlic
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 pinch of salt
• 1 pinch of pepper
• 1 bunch of fresh coriander

Method

You’ll need: oven · baking tray · chopping board · knife · sieve

1. Preheat the oven to 200 °C (180 °C fan). Wash the sweet potatoes, prick them several times and bake for 45–50 min in total, until soft.
2. Meanwhile, drain and rinse the chickpeas and dry them well. Mix with olive oil, cumin, smoked paprika, salt and pepper.
3. Add the chickpeas to the baking tray and roast at 200 °C for 20–25 min, until slightly crisp. Turn them once halfway through so they colour evenly.
4. For the dressing, stir the tahini with lemon juice, olive oil, garlic, maple syrup, salt and pepper. Add a little warm water and stir until smooth and creamy.
5. Cut open the soft sweet potatoes and fluff up the insides with a fork. This makes room for the filling and helps the sauce soak in.
6. Fill the sweet potatoes with the roasted chickpeas, pour over the tahini dressing and serve with fresh coriander.

Good to know

A meal like this feels like little effort and lots of enjoyment. Soft on the outside, creamy inside, with a bit of crunch on top. Exactly the kind of dinner that's properly satisfying.

Swaps

Coriander → parsley (milder, also provides plant compounds); maple syrup → date paste (less free-flowing sweetness, plus a little fibre); chickpeas → white beans (similar fibre content, a little creamier); tahini → almond butter (also provides unsaturated fatty acids and vitamin E).

Allergens

Contains sesame (tahini). Whole roasted chickpeas may not be suitable for small children, depending on their age. During pregnancy it's a normal choice, as long as everything is cooked through and prepared hygienically.

Dairy-free recipes