These sweet potatoes are steamed to tender perfection, stuffed with crispy, zesty chickpeas, and drizzled with a silky garlic tahini sauce. In addition to being tasty, they're super protein and nutrient-dense. And the best part? All of the cooking is done in the oven. So just pop it in, live your life, and come back in 15 minutes for a delicious meal.

High Protein Chickpea-Stuffed Sweet Potatoes With Garlic Tahini Sauce [Vegan]



Cooking Time




  • 4 medium sweet potatoes
  • 1 teaspoon oil
  • 1 13-ounce can chickpeas, drained and rinsed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 cup tahini
  • 2 garlic cloves
  • 2-3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • Salt and pepper
  • 1/2 cup chopped fresh parsley


  1. Preheat the oven to 400°F.
  2. Poke a few holes into the sweet potatoes with a fork to release steam. Place in the oven and cook for 30-45 minutes until sweet potatoes are tender.
  3. While the potatoes are cooking, make the chickpeas.
  4. Heat the oil in a large skillet over medium heat. Add the chickpeas, the paprika, and the cumin. Stir together and cook for 5 minutes until heated through.
  5. Place the tahini, garlic, lemon juice, water, and a pinch of salt and of pepper in a blender or food processor and purée until creamy and smooth. Depending on the power of your blender, you may need to add more lemon juice or water.
  6. Split the sweet potatoes and divide the chickpeas and parsley on top. Drizzle with tahini sauce.