This Stuffed Sweet Potatoes recipe stands out as a vibrant, nutrient-dense meal perfect for anyone seeking a wholesome, plant-based dish.
The combination of roasted sweet potatoes with a warm chickpea, sun-dried tomato, and spinach filling offers a satisfying balance of fiber and plant-based protein, making it ideal for sustained energy.
With over 15 grams of fiber and 13 grams of protein per serving, this dish supports digestion and muscle health while being naturally low in saturated fats and packed with vitamins A and C.
The creamy avocado crema adds healthy monounsaturated fats, enhancing flavor and heart health benefits.
Beyond its nutritional merits, the recipe is simple and adaptable—sweet potatoes can be roasted ahead, and the filling comes together quickly on the stovetop, making it perfect for meal prep or busy weeknights.
Its Mediterranean flair adds bright, fresh notes from lime and herbs, elevating an everyday dinner into something special without extra fuss.
Must-Have Tools for Perfect Results:
Heavy-Duty Baking Sheet
Essential for roasting sweet potatoes evenly. Its sturdy surface ensures consistent heat distribution, preventing burning and allowing for perfectly tender potatoes every time. Beyond this recipe, it’s a versatile tool for baking, roasting vegetables, and even sheet pan dinners.
Large Nonstick Skillet
Perfect for sautéing shallots, garlic, and chickpeas without sticking or burning. Its even heating and easy cleanup make it indispensable for stir-fries, sauces, and countless everyday cooking tasks.
Microplane Zester
Ideal for zesting lime to add fresh, citrusy brightness to the filling. This fine tool effortlessly grates zest without reaching the bitter pith, adding vibrant flavor to any dish, cocktail, or dessert.
Chef’s Knife
A sharp, reliable knife is key for chopping shallots, garlic, herbs, and more with precision and safety. A good chef’s knife streamlines prep work across your kitchen adventures, from slicing vegetables to carving meats.
Mixing Spoon or Silicone Spatula
Useful for stirring the chickpea mixture gently, ensuring even cooking and preventing scratching of your skillet. Its heat resistance and flexibility make it a kitchen multitasker for sauces, batters, and more.
Crispy Chickpea-Stuffed Avocado Boats
Ingredients
Equipment
Method
- Prepare and Roast Sweet Potatoes: Preheat your oven to 400°F (200°C) and arrange a rack in the center. Prick each sweet potato several times with a fork to allow steam to escape during baking. Place them on a foil-lined baking sheet to catch any drips. Roast the sweet potatoes in the oven for 45 to 60 minutes, or until they become soft and a fork easily pierces through the flesh.
- Sauté Aromatics and Chickpeas: While the sweet potatoes roast, warm 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped shallots and cook for about 3 minutes, stirring occasionally, until they soften and turn translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Chickpeas and Sun-Dried Tomatoes: Add the rinsed chickpeas and chopped sun-dried tomatoes to the skillet. Continue cooking, stirring often, for 8 to 10 minutes, allowing the chickpeas to heat through and absorb the flavors. The mixture should become aromatic and slightly thickened.
- Wilt Spinach and Season: Add the fresh baby spinach to the skillet, along with salt and black pepper. Toss gently just until the spinach wilts but retains its bright green color. Remove the pan from heat and stir in the fresh lime juice to brighten the filling.
- Stuff the Sweet Potatoes: Once the sweet potatoes are tender, carefully remove them from the oven. Using a sharp knife, cut each potato lengthwise about three-quarters of the way through, being careful not to slice all the way. Gently open the potatoes to create a cavity and spoon generous portions of the chickpea and spinach filling inside.
- Finish with Avocado Crema and Herbs: Top each stuffed sweet potato with a dollop of creamy avocado crema. Sprinkle freshly chopped cilantro or parsley and lime zest over the top for a burst of color and freshness. Serve immediately while warm.
Notes
- Make Ahead Tip: Roast the sweet potatoes up to 2 days in advance and store them in the fridge. Reheat in a 350°F oven for about 15 minutes before stuffing and serving.
- Avocado Crema Substitute: If you don’t have avocado crema, plain Greek yogurt or a dollop of sour cream can be used for a creamy finish.
- Variations: For extra protein, add cooked quinoa or diced grilled chicken to the chickpea filling.
- Storage: Leftover stuffed sweet potatoes keep well in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Gluten-Free & Vegan: This recipe is naturally gluten-free and vegan-friendly when using a plant-based avocado crema.
Chef’s Top Tips for Success
To achieve perfectly roasted sweet potatoes, be sure to choose small to medium-sized tubers that cook evenly and quickly.
Pricking the skin with a fork before baking helps steam escape and prevents bursting, ensuring a tender interior.
When sautéing the chickpeas and aromatics, keep the heat moderate to avoid burning the garlic, which can become bitter quickly.
Adding the spinach last and tossing it just until wilted preserves its bright color and nutrients.
Don’t skip the lime juice at the end — its acidity elevates the flavors and adds a refreshing brightness.
For the best texture, avoid overfilling the sweet potatoes to keep them intact and easy to serve.
Finally, invest in a high-quality avocado crema or make your own to add a creamy, cooling contrast that balances the warm filling.
Delicious Serving Ideas and Pairings
Stuffed sweet potatoes make a versatile main dish that pairs beautifully with a variety of sides and beverages.
For a light meal, serve with a crisp green salad dressed in lemon vinaigrette or a simple cucumber and tomato salad to add freshness and crunch.
If you want to round out the meal, consider roasted or steamed vegetables like asparagus or green beans seasoned with garlic and olive oil.
These pairings complement the Mediterranean flavors while keeping the meal balanced.
For drinks, a chilled white wine such as Sauvignon Blanc or a sparkling water infused with lime can enhance the citrus notes in the dish.
For a casual gathering, serve the potatoes alongside warm pita bread and a small bowl of hummus to create a mezze-inspired spread.
Best Practices for Storing Leftovers
To keep your stuffed sweet potatoes fresh, allow them to cool completely before storing.
Place leftovers in an airtight container and refrigerate for up to three days.
When reheating, the oven is preferred to maintain texture; warm at 350°F (175°C) for about 15 minutes until heated through, which helps keep the skin slightly crispy.
Alternatively, a microwave can be used for convenience, but be aware it might soften the skin.
If you want to prep the sweet potatoes in advance, roasting them ahead of time and storing separately from the filling will keep each component tasting its best.
The filling can be quickly reheated on the stovetop or in the microwave before assembling.
For longer storage, both the roasted potatoes and filling freeze well for up to two months — thaw overnight in the fridge before reheating.
Common Questions About This Recipe
1. Can I use fresh chickpeas instead of canned?
Yes, fresh cooked chickpeas can be used; just cook them until tender before adding to the skillet. This may add some prep time but offers a fresher taste.
2. What can I substitute for sun-dried tomatoes?
If you don’t have sun-dried tomatoes, finely chopped roasted red peppers or cherry tomatoes can add sweetness and color, though the flavor will be milder.
3. Is this recipe suitable for meal prep?
Absolutely! You can roast the sweet potatoes and prepare the filling ahead of time. Store them separately and assemble when ready to eat for easy reheating and convenience.
4. How do I make avocado crema at home?
Blend ripe avocado with lime juice, Greek yogurt or vegan sour cream, garlic, salt, and a splash of water until smooth and creamy. Adjust ingredients to taste.
5. Can I add protein to this dish?
Yes! For extra protein, consider mixing in cooked quinoa, lentils, or grilled chicken breast to the chickpea filling to make it more substantial.
This recipe has been adapted and simplified from the original version by themediterraneandish. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
Jessica T. Brown is the founder of KitchenHush.com, a platform born out of her deep love for cooking and the quiet joy found in the kitchen. From a young age, Jessica discovered that the kitchen wasn’t just a place to prepare meals—it was a space for connection, creativity, and comfort. Inspired by those early memories, she created Kitchen Hush to share that experience with home cooks everywhere.