Stuffed Sweet Potatoes with Roasted Chickpeas

5 from 4 votes

Stuffed Sweet Potatoes with Roasted Chickpeas

Stuffed sweet potatoes are an easy weeknight dinner the whole family will love. Crispy taco-seasoned chickpeas add spicy crunch and the avocado crema cools it down. All the fresh fixings mean everyone gets to make their own creation -- and no matter what they choose, it will be wholesome and delicious.

Prep Time10

Cook Time45

Total Time55

Course: Main Course, Side Dish

Cuisine: American

Servings:

Calories: 375kcal

Author: Cara Lanz

Ingredients

Stuffed Sweet Potatoes

4 sweet potatoes, scrubbed and pierced with a fork
1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
¼ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon cayenne pepper
salt and pepper
1 cup halved cherry tomatoes
1 cup fresh corn
½ cup cotija or feta cheese
2 green onions, sliced
salsa verde

Avocado Crema

½ avocado
¼ cup Greek yogurt
1 lime, juice and zest
¼ cup parsley or cilantro

Instructions

Preheat the oven to 400. Wash and pierce sweet potatoes.
Rinse and drain chickpeas. Toss in oil, chili powder, cumin, paprika, oregano, garlic powder, cayenne pepper, and salt and pepper.
Place chickpeas and sweet potatoes on a baking sheet. Roast for 45 minutes.
While the chickpeas and sweet potatoes are in the oven, make the avocado lime crema. In a food processor or blender, add ½ of an avocado, ¼ cup Greek yogurt, the juice and zest of one lime, ¼ cup parsley or cilantro. Process until smooth.
When the potatoes are soft and the chickpeas are crispy, remove them from the oven. Cut an X on top of each potato and pull back the skin. Fluff up the potato with a fork, making it ready for all the goodies you’re about to put into it.
Stuff each sweet potato with crispy chickpeas, avocado crema, fresh corn, and halved cherry tomatoes. Top with cotija or feta cheese and green onions.

Nutrition