Stuffed Sweet Potatoes with Spinach, Crispy Chickpeas and Tahini

Introduction

These stuffed sweet potatoes are a cozy, colorful weeknight dinner that feels special without fuss. Baked sweet potatoes become the perfect vessel for vibrant sautéed spinach, golden crispy chickpeas, and a silky tahini drizzle. The dish is naturally satisfying and easy to adapt — add extra spices, swap greens, or pile on seeds for crunch. If you love pairing sweet potatoes with protein-forward toppings, you might also enjoy this chicken and sweet potato bowls for another hearty idea. Simple ingredients and quick steps make it a go-to for busy evenings.

Why This Recipe Is a Great Choice

This recipe balances comfort and nutrition with minimal cleanup and maximum flavor. Sweet potatoes roast hands-off while you crisp the chickpeas and wilt the spinach, so timing feels efficient and calm. It works for solo dinners, sharing with a partner, or serving as part of a casual weekend spread for friends. The tahini adds a creamy, slightly nutty finish so each bite feels rounded and indulgent without heaviness. Because ingredients are pantry-friendly, it’s easy to pull together even when your fridge is sparse. Visually, the contrast of orange flesh, dark green spinach, and golden chickpeas makes this a very Instagram-friendly plate.

Flavor and Texture

Sweet potato flesh is naturally sweet and pillowy when roasted, providing a soft base for brighter, savory toppings. Crispy roasted chickpeas bring an addictive crunch and a toasty, garlicky edge that offsets the potato’s tenderness. Sautéed spinach lends freshness and a silky mouthfeel that folds into the sweet potato when mixed. Tahini creates a creamy, slightly bitter counterpoint that ties the components together and delivers richness without dairy. Altogether, each forkful delivers sweet, salty, crunchy, and creamy notes in a satisfying rhythm.

Ingredients

• Sweet potatoes
• Fresh spinach
• Canned chickpeas
• Tahini
• Olive oil
• Garlic
• Salt
• Pepper

Step by Step Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and prick sweet potatoes with a fork, then bake in the oven for about 45-60 minutes until tender.
3. While the potatoes are baking, rinse and drain the chickpeas. Toss them with olive oil, garlic, salt, and pepper, then spread on a baking sheet.
4. Roast the chickpeas in the oven for about 20-30 minutes until crispy.
5. In a skillet, sauté the fresh spinach in a little olive oil until wilted.
6. Once the sweet potatoes are done, slice them open and fluff the insides with a fork.
7. Top the sweet potato with sautéed spinach, crispy chickpeas, and drizzle with tahini.
8. Serve warm and enjoy!

Tips for Best Results

Choose sweet potatoes that are uniform in size so they cook evenly; medium tubers usually finish in the 45-minute range. For extra-crispy chickpeas, fully dry them after rinsing and give them plenty of space on the baking sheet so steam doesn’t build up. Add smoked paprika, cumin, or chili flakes to the chickpeas for a spiced variation that pairs beautifully with the tahini. If tahini is very thick, thin it with a teaspoon of warm water or lemon juice to create a pourable drizzle. Finish with a sprinkle of toasted sesame seeds or chopped parsley for a bright, crunchy garnish.

Storage and Make Ahead

Roasted sweet potatoes keep well in the fridge for up to three days in an airtight container, and chickpeas will stay crispier if stored separately. Reheat assembled potatoes gently in a 350°F oven to help the chickpeas maintain texture, or microwave for a fast single serving. You can roast a batch of chickpeas ahead of time and re-crisp them on a sheet in an oven for 5–10 minutes before serving. Assemble toppings just before eating for the freshest contrast of textures.

Final Thought

This stuffed sweet potato recipe feels both nourishing and indulgent, perfect for busy nights when you want something wholesome and pretty. It’s flexible enough to suit meal prep or to dress up for guests. With simple pantry staples, you can make a plate that’s colorful, balanced, and full of satisfying contrasts.

Conclusion

For another take on chickpea and spinach stuffed potatoes with a slightly different seasoning profile, check out this version at Chickpea Spinach Stuffed Sweet Potatoes – Last Ingredient.

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