These Healthy Vegan Stuffed Sweet Potatoes are the epitome of a delicious savory meal for Valentine’s or Galentine’s Day. These vegan and gluten-free stuffed sweet potatoes are tender, perfectly filled with roasted cajun chickpeas, kale, and topped with yogurt. Best enjoyed for breakfast, lunch, or dinner.

Stuffed Sweet Potatoes [Vegan, Gluten Free]

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Cooking Time



For the Sweet Potatoes:

  • 2 Medium organic sweet potatoes
  • 2 tablespoons extra virgin olive or grapeseed oil
  • sea salt + black pepper, to taste
  • 2 cups organic kale, de-stemmed + rins

For the Cajun Chickpeas:

  • 1 (15 oz.) can chickpeas, drained + rinsed
  • 2 tablespoons garlic powder
  • 2 tablespooons Italian seasoning
  • 2 tablespoons smoked paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon onion powder

For the Optional Toppings:

  • Hot Sauce
  • Dairy-free yogurt
  • parsley or cilantro


For the Sweet Potatoes:

  1. To begin, thoroughly rinse the outside of your potatoes off with warm water and then pat dry. Slice them in halves and poke each potato with a few small holes (to ensure that the inside cooks more quickly + evenly) and coat them fully with extra virgin olive oil or grapeseed oil.
  2. Place on a baking sheet and bake for about 35-40 minutes at 400 degrees Fahrenheit, until sweet potatoes are tender once pressed down slightly.
  3. Meanwhile, roast the chickpea as well.

For the Cajun Chickpeas:

  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. In a medium bowl, add chickpea and seasonings, stirring them together until well coated.
  2. Add chickpeas to baking sheet and bake for 15-20 minutes, tossing them mid-way until golden brown and crisp.
  3. Remove from oven and set aside.

To Assemble to Stuffed Sweet Potatoes:

  1. Once done, remove sweet potatoes from the oven and let them cool for a few minutes until you are able to remove 3/4 of the insides of the sweet potatoes and mash them together in a small bowl.
  2. Once fully mashed, season with salt and pepper to taste and set aside.
  3. Spoon the insides back into each sweet potato cavity and top with kale, then roasted chickpeas. Drizzle with a little olive oil.
  4. Place assembled sweet potato boats back into the oven for another 5-10 minutes on 400°F. Remove from oven again.
  5. Drizzle with your favorite sauce for an extra bang (optional), a scoop of dairy-free yogurt, and garnish with dried parsley or cilantro.


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