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.
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Baked sweet potatoes or sweet potato skins as we sometimes call them are always on top of my meal prep list in this season. Easy to prepare, the make a wonderful cozy dinner that will warm you up from the inside on a chilly day. A couple of years ago, I shared a slightly different version with these Taco Stuffed Sweet Potatoes (vegan, gluten free) recipe, which remains to this day a favorite in my house.
The beauty of baked sweet potatoes is that you can really find endless possibilities to fill them with your favorite foods, plant-based or not. As a matter of fact, I found this informative article from one of my peers in Chicago, Love and Lemons, that will bring you even more inspiration for a healthy dinner idea with sweet potatoes throughout the season.
Fall harvest ingredients
This year however, I’m in the mood for a slightly different version featuring seasonal ingredients. This recipe was inspired from a cookbook I recently purchased and that I recommend you, Well + Good, in which I briefly saw a photo of baked potatoes with mushrooms and eggs. Right after, I took my bike, and as always when I ride my bike, ideas flew to my mind and I got the idea to twist this recipe: make it my own way, and vegan!
Baked sweet potatoes stuffing ingredients:
- Wild mushrooms – Oyster mushrooms, chanterelles or other wild mushrooms are my favorite as they bring some strong hearty flavors. If you can’t find them however, white button mushrooms would do too.
- Kale – Load up with greens with these finely chopped kale leaves, slightly sautéed with olive oil. Alternatively, Swiss chard or spinach would do too.
- Spiced roasted chickpeas – They bring a crispy touch to the whole dish with a hint of spice too. Chickpeas also bring a fair share of plant-based protein to the recipe.
- Lemon tahini sauce – And because you need something creamy to wrap up this recipe, I prepared a simple lemon tahini sauce with garlic.
Are these chickpea baked sweet potatoes healthy?
Yes they are. First, sweet potatoes are one of the world’s healthiest foods. They are loaded with fiber and packed with a powerful nutritional punch. Among others, they are a great source of beta-carotene, a powerful antioxidant that gives orange fruits and vegetables their vibrant color, and which is then converted to vitamin A in the body. Also, sweet potatoes are also low in calories and provide great amounts of vitamin C, vitamin B6 and Potassium.
Chickpeas are the plant-based protein and complete this vegan dish to make it wholesome and nourishing. Add the superfood kale for an extra kick of protein. Kale is also packed with vitamins and fiber, while mushrooms contain over a dozen minerals and vitamins, including copper, potassium, magnesium, zinc and a number of B vitamins such as folate.
Lastly, tahini contains more protein than milk and most nuts. Indeed, it’s a rich source of B vitamins that boost energy and brain function, vitamin E, which is protective against heart disease and stroke, and important minerals, such as magnesium, iron and calcium. Really, what’s not to love about this healthy dish?
More sweet potato and/or chickpeas recipes you will love:
- Spicy Sweet Potato & Peanut Butter Gratin
- Sweet Potato Veggie Burgers
- Purple Sweet Potato & Cauliflower Soup
- Veggie Sweet Potato Crust Pizza (gluten free)
- Spiced Chickpea Sweet Potato Buddha Bowl
- Deluxe Shakshuka with Spicy Potatoes and Chickpeas
- Healthy Vegan Chickpea Stuffed Tomatoes
- Moroccan Chickpea and Apricot Tagine (Vegan, Gluten-Free)
Fall Harvest Chickpea Stuffed Sweet Potatoes (Vegan, Gluten-Free)
- 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.
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Ingredients
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:
- Preheat oven to 400°F (200°C). Grease a shallow dish with about 1 Tablespoon olive oil.
- 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.
- 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.
- 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.
- Turn off the heat, add the prepared chickpeas to the pan, and cover until ready to use.
For the lemon tahini dressing*:
- 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:
- 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.
Did you make this recipe?
Lastly, if you make this Fall Harvest Chickpea Stuffed Sweet Potatoes (Vegan, Gluten-Free), be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
