These Tandoori Chickpea Stuffed Sweet Potatoes bring all those spicy, aromatic Indian flavors you love into an easy, approachable weekday meal. Also includes a vegan raita recipe!

Tandoori Chickpea Stuffed Sweet Potatoes [Vegan]

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Serves

4

Cooking Time

14

Ingredients

Ingredients:

  • 4 large sweet potatoes
  • Tandoori Roasted Chickpeas (recipe below)
  • Cilantro Sauce (recipe below)
  • Vegan Raita (recipe below or here)
  • For serving: freshly chopped veggies, diced tomatoes, thinly sliced red onions, and/or sliced cucumber and lemon or lime wedges

Tandoori Roasted Chickpeas*:

  • 1 (15-ounce / 440g) can chickpeas, drained and rinsed
  • 1 1/2 tablespoons neutral-tasting oil, such as grapeseed oil or avocado oil
  • 1/2 - 3/4 teaspoon kosher salt

Tandoori Spice Blend**:

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • Pinch or two cayenne pepper (or Indian red chili powder) (add more if you like it spicy)

Cilantro Sauce:

  • 2 1/2 tablespoons extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2- inch (~1.25 cm) knob ginger, thinly sliced or julienned
  • 1/2 of a jalapeño pepper, sliced into rounds
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1 1/4 cups (~16g) fresh cilantro (leaves and thin stems; discard tough stems)
  • 1 1/2 tablespoons lime juice
  • 1/3 cup water, plus more as needed

Raita:

  • 1/4 of a medium cucumber (unpeeled)
  • 1 cup (225g) unsweetened nondairy yogurt (I prefer coconut yogurt)
  • 1 garlic clove, crushed
  • 1- inch piece fresh ginger, grated or finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped
  • Juice of 1/2 lime
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1 pinch of cayenne pepper or Indian red chili powder (Indian chili powder is NOT the same thing as regular chili powder; it’s pure chili powder and is much spicier)
  • 1/4 teaspoon kosher salt, plus more to taste
 

Preparation

For the Sweet Potatoes:

  1. Bake your sweet potatoes. Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a rimmed baking sheet (line with parchment paper for easy cleanup). Bake for 45-55 minutes (depending on size), or until the potatoes are fork tender and don’t give any resistance. (NOTE: you can also roast/bake the sweet potatoes up to a few days in advance.)
  2. While the sweet potatoes are roasting, prepare the Tandoori Roasted Chickpeas. Stir together the ingredients for the Tandoori spice mix in a large bowl. Add the the drained chickpeas, along with the oil and salt, and toss well to coat the chickpeas evenly with the spice mix.
  3. Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in some spots. If you can, give the pan a shake and a toss halfway through cooking. (NOTE: To time things efficiently, add the chickpeas to the oven when there’s about 20 minutes left of cooking on the sweet potatoes (will vary based on the size of your sweet potatoes).
  4. Assemble the sweet potatoes. Cut a slit in the top of each baked and scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings. Stuff with the Tandoori Roasted Chickpeas, the scooped out sweet potato flesh, and any fresh veggies you’re using (tomatoes, onions, cucumber). Add a few spoons of the Vegan Raita, drizzle on the Cilantro Sauce, and serve with a wedge of lime or lemon.

For the Cilantro Sauce:

  1. In a small skillet, heat the extra virgin olive oil over medium heat. Once hot, add the garlic, ginger, and jalapeño pepper and cook for 60-90 seconds, stirring frequently, until garlic starts to turn golden. Then add the ground coriander, cumin, and salt. Cook for 30 seconds, tossing frequently to combine and to prevent burning. Remove from the heat.
  2. Transfer the spiced oil mixture to a food processor (or blender). Add the cilantro, lime juice, and water. Blend until the mixture is relatively smooth, and add a bit more water if needed to bring the sauce together. Taste for seasonings and add more salt or lime juice as needed.

For the Raita:

  1. Grate the cucumber using a box grater. Wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
  2. Add the grated cucumber to a bowl with the nondairy yogurt. Add in the remaining ingredients. Stir well to combine. Store leftovers in an airtight container in the fridge for 2-3 days.

Notes

If your appetite or your family member’s appetite runs on the bigger side, I recommend either doubling the Tandoori Roasted Chickpeas or making 1 1/2 times the amount.



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