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Chickpea Stuffed Sweet Potatoes

« Back to Academy

Chickpea Stuffed Sweet Potatoes

« Back to Academy

Chickpea Stuffed Sweet Potatoes

Yields 4 MetPro Servings (1 potato per serving

MetPro Serving Breakdown:

Meal Carb = 3 (Basic: 45g carbs)
Veggie Carb = 0.5 (Basic: 2.5g veggie carbs)
Protein = 1 (Basic: 15g protein)
Fat = 0.5 (Basic: 7.5g fat)


  • 4 medium sweet potatoes
  • 1-15 ounce can chickpeas
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp cumin
  • 2 cup baby spinach, roughly chopped
  • 1/2 onion, diced
  • 1 garlic clove, minced
  • 1/4 cup tahini
  • Salt and pepper to taste
  • Crushed red pepper flakes


1.) Preheat the oven to 375 degrees F. Pierce the sweet potatoes with a fork and roast for 45-55 minutes or until they are just tender. Let the sweet potatoes cool, then cut them in half lengthwise and fluff with a fork.
2.) While the sweet potatoes are roasting, drain and rinse the chickpeas. Pat them dry with paper towels and remove the loose outer skins. In a small bowl, toss the chickpeas with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin.
3.) Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
4.) While the sweet potatoes and chickpeas are roasting, sauté the onions until soft, using non-stick spray over medium heat, and then add the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and salt and pepper to taste. Continue cooking until fragrant, about 1 minute.
5.) Top each of the sweet potato with chickpeas and spinach mixture. Drizzle each potato with 1 tablespoon of tahini and sprinkle with red pepper flakes before serving.

Category: Recipes

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