Crispy Chickpea-Stuffed Avocado Boats
Roasted sweet potatoes filled with a warm, flavorful chickpea and spinach mixture, topped with creamy avocado crema. A satisfying, nutrient-packed meal that’s easy to prepare and perfect for lunch or dinner.
Equipment
- 1 Heavy-Duty Baking Sheet
- 1 Large Nonstick Skillet
- 1 Microplane Zester
- 1 Chef’s Knife
- 1 Mixing Spoon or Silicone Spatula
Ingredients
- 4 small to medium sweet potatoes thoroughly washed and dried
- 2 tablespoons extra virgin olive oil divided
- 3 shallots finely chopped
- 2 cloves garlic minced
- 2 15-ounce cans chickpeas, drained and rinsed
- 1/4 cup sun-dried tomatoes chopped
- 3 cups fresh baby spinach leaves
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 lime zested and juiced
- 1/2 cup fresh cilantro or parsley chopped
- Avocado crema for topping (see separate recipe or store-bought)
Instructions
- 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.