There's nothing quite like an easy, filling meal. These sweet potatoes are roasted until tender and then stuffed with crunchy spiced chickpeas and topped with creamy hummus sauce and fresh herbs. So simple, yet bursting with flavor and healthy carbs to keep you full! To add even more Mediterranean flavor, try adding a sprinkle of chopped sun-dried tomatoes.

Mediterranean Chickpea Stuffed Sweet Potatoes With Hummus Sauce [Vegan, Gluten-Free]

Serves

4

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Ingredients

For the Stuffed Sweet Potatoes:

  • 4 large sweet potatoes, washed, ends trimmed, and then slightly halved
  • 1 15.5-ounce can of chickpeas, rinsed and drained
  • A drizzle of olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper, to taste

For the Hummus Sauce:

  • 1/2 cup hummus
  • 1/2 of a lemon, juiced
  • 3 garlic cloves, minced
  • Fresh or dried parsley, for topping
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Preparation

  1. Preheat the oven to 400°F and line your baking sheet with a silicone baking mat. Rub each of the potato halves with a bit of olive oil. Place each potato, cut side down on your baking sheet trying to keep them to one side.
  2. In a separate bowl, add your chickpeas, a drizzle of olive oil, and spices. Mix to coat. Then, pour them out on the baking sheet (opposite the potatoes) and place in the oven. Roast until the potatoes are cooked completely through and the chickpeas are crunchy. Remove from the oven and let sit for a few minutes to cool.
  3. While the sweet potato is cooling, mix the sauce together until thinned out and able to pour.
  4. Taking the back of a spoon, press down the centers a bit of each potato. Place on a serving platter and then add the chickpeas. Drizzle the sauce on top of each potato and serve.
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Notes

Adapted from Minimalist Baker.

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Nutritional Information

Per Serving: Calories: 260 | Carbs: 48 g | Fat: 4 g | Protein: 11 g | Sodium: 190 mg | Sugar: 6 g Calculation not including salt or oil added to taste. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.