Vegan Stuffed Sweet Potatoes

🧾 Ingredients (Serves 2–3):

Base:

• 3 medium sweet potatoes, scrubbed
• Olive oil (optional, for brushing)
• Salt & pepper

Savory Chickpea Filling:

• 1 can chickpeas (drained and rinsed)
• 1 tsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt to taste
• Juice of 1/2 lemon

Veggie Add-ins (choose any):

• 1/2 red onion, thinly sliced
• 1/2 bell pepper, diced
• Handful of spinach or kale (lightly sautéed or raw)
• Cherry tomatoes, halved
• Corn, avocado, or grated carrots (optional)

Sauce ideas:

• Tahini Lemon Sauce: 2 tbsp tahini + 1 tbsp lemon juice + 1 tsp maple syrup + water to thin + pinch salt
• Cashew Cream or vegan yogurt with garlic and herbs

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🔥 Instructions:

1. Bake the sweet potatoes:
   • Preheat oven to 400°F (200°C).
   • Pierce sweet potatoes with a fork, rub with olive oil, and sprinkle with salt.
   • Bake for 40–50 mins until soft and caramelized. (Or microwave for 6–8 mins for a faster version!)
2. Prepare chickpea filling:
   • In a skillet, heat olive oil.
   • Add chickpeas, paprika, cumin, garlic powder, salt.
   • Sauté for 5–7 minutes until slightly crispy.
   • Add lemon juice at the end.
3. Assemble:
   • Slice sweet potatoes open.
   • Fluff the insides with a fork.
   • Add chickpeas, veggies, and drizzle with sauce.
4. Top it off:
   • Add fresh herbs (like parsley or cilantro), chili flakes, or a squeeze of lime.

🥗 Estimated Nutrition per Serving (1 stuffed sweet potato)

Nutrient	Amount (approx.)
Calories	400–450 kcal
Carbs	50–55 g
Protein	10–13 g
Fat	15–18 g
Fiber	10–12 g
Sugar	8–10 g
Sodium	~300 mg
Vitamin A	Over 100% DV
Vitamin C	~30% DV
Iron	~15–20% DV
Calcium	~10–15% DV