Vegetarian Stuffed Sweet Potatoes

Baked sweet potatoes stuffed with spinach, crispy chickpeas, feta, and a creamy tahini dressing.

Course Main Dish

Cuisine American

Keyword feta and sweet potato, stuffed sweet potatoes, stuffed sweet potatoes vegetarian

Prep Time 12

Cook Time 1

Total Time 1 12

Servings

Calories 970kcal

Preheat the oven to 400ºF. Wrap each of the sweet potatoes tightly in aluminum foil and place in the preheated oven for 60 minutes or until tender when gently squeezed or pierced with a fork.
After the sweet potatoes have been in the oven for about 35 minutes, place the chickpeas on a rimmed baking sheet and toss with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and salt and pepper to taste. Transfer to the oven for 20 minutes, shaking the pan once or twice during this time. Prepare the dressing while everything is cooking.
During the last 5 minutes of cooking, add the spinach to the chickpeas in an even layer, and toss to coat in the existing oil. When done, the chickpeas should be crispy and the spinach should be wilted.
Remove the sweet potatoes from the foil and place each one on a plate. Cut a slit down the middle and open it up. Use a fork to fluff up the sweet potato flesh.
Divide the spinach, chickpeas, avocado, feta, and chili crisp between the two sweet potatoes and top with your desired amount of tahini dressing.

Place all dressing ingredients in a small mason jar, close the lid tightly, and shake until combined.
Drizzle dressing over the stuffed sweet potatoes. You may not need all of the dressing.

Add cooked quinoa, rice, barley, or your other favorite grain
Swap the chili crisp for your favorite hot sauce
Swap the spinach for another leafy green such as kale, arugula, or shaved brussels sprouts
Use my ginger tahini dressing or your favorite store bought dressing in place of the tahini dressing listed here
Leave out the feta to make it vegan