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Overhead image of Herbed Chickpea Stuffed Sweet Potatoes on a tray

Chickpea Stuffed Sweet Potatoes

Get these fresh and vibrant herbed Chickpea Stuffed Sweet Potatoes with creamy avocado tahini sauce on the table in under an hour. Gluten-free, Vegan and So Delicious.
5 from 1 vote
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Course: Brunch/Snack/Main
Cuisine: Vegan
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 6 people
Calories: 436kcal
Author: Amanda Logan


  • 4 sweet potatoes small - medium size

For the Chickpeas

  • 200 grams cooked chickpeas 1 x 13.5oz can, drained
  • 2 tablespoon olive oil
  • 1 teaspoon lemon juice keep the lemon for the avocado-tahini sauce
  • 1 tablespoon fresh oregano finely chopped
  • 1 tablespoon fresh dill finely chopped
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • ½ cup cherry tomatoes quartered
  • pinch sea salt
  • cracked pepper

For the Avocado Tahini Sauce

  • 1 avocado small
  • 2 tablespoon tahini
  • ¼ cup water
  • 1 garlic clove chopped
  • ¼ cup flat-leaf parsely
  • juice of 1 lemon
  • ½ teaspoon sea salt


  • 1 tablespoon hemp seeds optional


To Prepare the Sweet Potaotes

  • Preheat oven to 200°C and line a roasting tray with baking paper. Prick several holes over the sweet potatoes with a fork. Bake the sweet potatoes in the oven for 45-minutes to 1 hour, depending on their size. 

To Prepare the Chickpeas

  • Combine chickpeas, olive oil, lemon juice, oregano, dill, cumin, paprika, tomatoes, salt and pepper in a bowl. Set aside. 

To Prepare the Avocado Tahini Sauce

  • Add the avocado, tahini, water, garlic, parsley, lemon juice and sea salt to a blender and blend until smooth. Adjust salt and lemon juice to taste. Transfer to a bowl. 

To Assemble the Herbed Chickpea Stuffed Sweet Potaoes

  • When the sweet potatoes can be easily pierced with a fork, remove them from the oven and allow them to cool for 5-minutes. Once cool enough to handle, cut a slit lengthways down each potato and spoon a few tablespoons of the herbed chickpeas inside. Dollop a good spoon of the avocado-tahini dressing on top and finish with freshly chopped dill, sea salt and hemp seeds. 


This recipe will make up to 6 stuffed sweet potatoes. Simply bake 6 sweet potatoes instead of 4 and you'll have enough filling for the 6. 
Each serve is 356 calories if you are making 6 portions. 


Calories: 436kcal | Carbohydrates: 61g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Sodium: 566mg | Potassium: 1189mg | Fiber: 14g | Sugar: 10g | Vitamin A: 32687IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 4mg
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