Mediterranean stuffed sweet potatoes with marinated chickpeas and topped with an avocado tahini sauce – grain free & vegan

This made my mouth so happy I can’t even tell you how much.

You know you’ve landed on something good when you’re sad the left overs are gone. Left overs!

I had these stuffed sweet potatoes for four days in a row and on the last one I was genuinely bummed they were all gone. That is until I remembered how easy these are to make. The avocado tahini sauce, based off of my basil avocado dip,  is the most work and all you have to do there is toss a few ingredients in a blender and hit go. Easy.

Mediterranean Stuffed Sweet Potatoes

As I have already mentioned – these sweet potatoes are suuuper easy to make. This recipe can be broken down in to a few parts:

The Sweet Potatoes

Just pop them in the oven for about 45-60 minutes until they’re soft and tender. The larger your sweet potato is the longer you’ll need to bake it. 

Make sure to poke a few holes all around your potato so the steam that builds up in the potatoes as they can escape.

While the potatoes are baking away in the oven you can prep the rest of your ingredients.

The Chickpea Filling

Literally all you have to do is chop up your herbs and garlic and mix it in with the chickpeas. Then set them aside and let the flavours do all the work. These marinated chickpeas are really great to have on hand anyways for sides and salads in general. You’ll love them!

Avocado Tahini Sauce

As for the avocado sauce – I based this off of one of the avocado tahini I shared on here way back when I first started blogging. I make it all the time and put in on everything. Just throw everything in the blender and process until smooth. If you want a thinner consistency just add another tablespoon or so of water until you get what you want.

A few more notes

Can you eat sweet potato skin?

• Yes! Sweet potato skin is a good source of fibre and potassium. Just make sure to wash the potatoes well before cooking as the skins are often covered in dirt.

How long do these keep?

• The potatoes and chickpea filling should keep at least 4 days. The avocado tahini might start to turn brown though as avocado doesn’t last long once it’s been exposed to air – that will keep about 2-3 days. 

Poke Holes

• I already mentioned this above but I’ll say it again – make sure to poke a few holes all around the sweet potato before baking. If you don’t allow the steam to escape the sweet potato will likely be too mushy on the inside and dry on the outside.

I hope you enjoy these as much as I do! If you try it let me know what you think in the comments!

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Yield: 8 servings

Mediterranean Stuffed Sweet Potatoes with Chickpeas & Avocado Tahini

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Mediterranean stuffed sweet potatoes with marinated chickpeas and topped with an avocado tahini sauce – grain free & vegan

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• 8 medium sized sweet potatoes, rinsed well

Marinated Chickpeas

• 1 15 oz can chickpeas, drained and rinsed
• 1/2 red pepper, diced
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 clove | about 1/2 teaspoon garlic, crushed
• 1 tablespoon freshly chopped parsley
• 1 tablespoon fresh oregano
• 1/4 teaspoon sea salt

Avocado Tahini Sauce

• 1 medium sized ripe avocado
• 1/4 cup tahini
• 1/4 cup water
• 1 clove garlic, crushed
• 1 tablespoons fresh parsley
• 1 tablespoon fresh lemon juice

Toppings

• 1/4 cup pepitas, hulled pumpkin seeds
• crumbled up vegan feta or regular feta*, to keep it dairy free

Instructions

1. Preheat the oven to 400°F/ 204°C.
2. Use a fork to pierce a few holes in your sweet potatoes to allow air to escape. Place them on a baking sheet and bake for 45 minutes to an hour or until tender to the touch. The large your sweet potato the longer they will need to bake.
3. While the sweet potatoes are in the oven begin working on the chickpeas. In a medium sized bowl combine the chickpeas and the remaining ingredients needed for marinating. Toss the chickpeas until they're all coated in the marinade then set aside for later.

Avocado Tahini Sauce

1. To make the sauce, add all of the sauce ingredients to a blender and process until smooth. If you want a thinned consistency add another 1-2 tablespoons of water. Once smooth transfer the sauce to a small bowl and set aside until needed.

Assembly

1. Once the sweet potatoes are tender to the touch remove them from the oven and set aside until cool enough to handle. When you're ready cut a slit down the middle of each potato and carefully spoon the chickpeas inside. Top with the avocado tahini and sprinkle the pepitas over the top along with the crumpled up feta. These are best served fresh, but you can keep them in the fridge for up to 2 days

Notes

I've been making feta from this salad on The First Mess . The salad is great too, but the feta is really fantastic and one of the easier vegan cheese recipes I've found.

You will have leftover chickpeas & avocado tahini - save extras to make more sweet potatoes or mix together in a big salad

Nutrition Information:

Yield:

8

Serving Size:

g
Amount Per Serving: Calories: 308Saturated Fat: 2gSodium: 307mgCarbohydrates: 38gFiber: 8gSugar: 5gProtein: 7g

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• Chickpea Mediterranean Salad with Quinoa
• Mediterranean Chickpea Stew with Spinach and Feta
• Mediterranean Cauliflower Rice