Wholesome Stuffed Sweet Potatoes with Tahini Drizzle
Stuffed Sweet Potatoes with Creamy Tahini Dressing
A wholesome, plant-based meal loaded with fiber, protein, and flavor.
These stuffed sweet potatoes are a satisfying and colorful meal, packed with roasted chickpeas, fresh veggies, and drizzled with a tangy tahini dressing. They’re naturally vegan, gluten-free, and perfect for lunch or dinner.
Why You’ll Love It
- Balanced: Fiber from sweet potatoes + plant protein from chickpeas.
- Plant-based: 100% vegan and naturally gluten-free.
- Customizable: Add avocado, hummus, or crunchy seeds on top.
Ingredients
Sweet Potatoes
- 4 medium sweet potatoes
- 1 Tbsp olive oil
- Salt & pepper, to taste
Filling
- 1 can (400 g) chickpeas, drained & rinsed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 Tbsp olive oil
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 2 Tbsp chopped parsley
Tahini Dressing
- 2 Tbsp tahini
- 1 Tbsp lemon juice
- 1 tsp maple syrup
- 2–3 Tbsp warm water (to thin)
- Pinch of salt
Instructions
- Roast potatoes: Preheat oven to 200°C (400°F). Prick sweet potatoes with a fork, rub with olive oil, salt, and pepper. Roast 40–50 minutes until tender.
- Crisp chickpeas: Toss chickpeas with olive oil, paprika, cumin, and salt. Roast 20 minutes on a separate tray, shaking halfway.
- Make dressing: Whisk tahini, lemon, maple, salt, and water until smooth and pourable.
- Assemble: Split potatoes, fluff centers, top with chickpeas, cucumber, tomatoes, and parsley. Drizzle generously with tahini dressing.
Tips & Variations
- Protein boost: Add crumbled tofu or cooked lentils to the filling.
- Meal prep: Roast potatoes ahead; keep dressing separate up to 4 days.
- Crunch: Sprinkle pumpkin seeds, walnuts, or crispy onions before serving.
Serves 4. Prep: 15 min · Cook: 50 min.
