Chickpea Stuffed Sweet Potatoes

Marinated chickpea stuffed sweet potatoes with avocado tahini sauce

These sweet potatoes are the perfect weekday dinner, with minimal effort and only a little prep you can create a dish that is wonderfully delicious and also nourishing. Full of protein and three of your five-a-day, this is a great vegetarian option and can be made vegan by either omitting the feta or using a dairy free alternative.

Serves: 4


For the stuffed sweet potatoes:

For the avocado sauce:

4 sweet potatoes, rinsed


1 medium sized ripe avocado

200g chickpeas, drained and rinsed

¼ cup tahini

¼ red pepper, diced

¼ cup water

1 ½ tbsp olive oil

1 small clove garlic, crushed

½ tbsp lemon juice

1 tbsp parsley

Zest of 1 lemon

1 tbsp lemon juice

1 clove garlic, crushed

1 tbsp chopped parsley


½ tbsp dried oregano

20g crumbled feta

Pinch of salt

10g pumpkin seeds


  1. Preheat the oven to 200°C
  2. Using a fork, prick your sweet potatoes a couple of times. Place them on a baking tray and bake for 45 minutes to an hour, or until soft. Bare in mind larger potatoes will take longer.
  3. While the potatoes are cooking, combine the chickpeas, pepper, olive oil, lemon juice, lemon zest, crushed garlic, chopped parsley, dried oregano and salt.
  4. Toss the chickpeas until they are all coated in the marinade then set aside for later.
  5. For the sauce, add all of the sauce ingredients to a blender and blend until smooth. Set aside until needed.
  6. Once the sweet potatoes are cool enough to handle. When you are ready, cut down the middle of each potato and spoon the chickpeas inside. Drizzle with the avocado tahini and top with your crumbled feta and pumpkin seeds.

These are best served fresh, however make particularly delicious leftovers for tomorrow's lunch and can be kept in the refrigerator for up to two days!