Plant Based recipes have always been a staple food in my household. They’re such a fresh, flavoursome dish and are a great meal to have with family and friends. One of my favourite recipes among them is “Chickpea Spinach Stuffed Sweet Potatoes” that they’re incredibly yummy and flavorful. And the abundance of fresh vegetables and herbs give these delicious vegan recipe, taste and texture:




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  • 4 medium sweet potatoes⠀
  • 1-15 ounce can chickpeas⠀
  • 1 tablespoon olive oil⠀
  • 1 teaspoon kosher salt⠀
  • 1/2 teaspoon black pepper plus more for serving⠀
  • 1/2 teaspoon cumin⠀
  • 1 cup baby spinach, roughly chopped⠀
  • 2 tablespoons tahini⠀
  • Flaky sea salt for serving⠀
  • Crushed red pepper flakes for serving⠀


Preheat the oven to 375 degrees F. Prick the sweet potatoes with a fork and roast for 45-55 minutes until they are just tender. Let the sweet potatoes cool for 5-10 minutes before halving them lengthwise and fluffing their flesh with a fork.⠀

While the sweet potatoes are roasting, make the crispy chickpeas. Drain and rinse the chickpeas. Pat them dry with paper towels. Remove any loose outer skins. In a small bowl, toss the chickpeas with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and cumin. Spread them in a single layer on a parchment paper-lined sheet pan. Bake for 25 – 35 minutes until crisp and browned, gently shaking the pan about halfway through cooking.⠀

While the sweet potatoes and chickpeas are roasting, heat the remaining olive oil in a large skillet over medium high heat. Sauté the spinach until the leaves start to wilt, about 2 minutes. Add the garlic and remaining salt and pepper, and continue cooking until fragrant, about 1 minute.⠀

Top each of the sweet potato halves with chickpeas and spinach. Drizzle with tahini and sprinkle with flaky sea salt and red pepper flakes before serving. Enjoy!

Credits: lastingredient