These vegan stuffed sweet potatoes with chickpeas and walnut-herb sauce create the perfect plant-based dinner that’s both nutritious and satisfying. This healthy vegan recipe combines the natural sweetness of roasted sweet potatoes with protein-rich chickpeas and a creamy walnut-herb sauce that brings everything together beautifully. Whether you’re following a vegan lifestyle or simply looking for more plant-based meals, this stuffed sweet potato recipe delivers incredible flavor and nutrition in every bite.
Ingredients
For the Stuffed Sweet Potatoes:
- 2 large sweet potatoes (approximately 500g / 1 lb)
- 100g (½ cup) chickpeas, cooked or canned, drained and rinsed
- 1 small red onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 30g (1 oz) fresh spinach leaves
- 1 tablespoon fresh lemon juice
- 1 tablespoon nutritional yeast (optional, for cheesy flavor)
For the Walnut-Herb Sauce:
- 100g (¾ cup) walnuts
- 100ml (⅓ cup) water
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 10g (⅓ oz) fresh herbs (parsley, dill, or chives)
- Salt and pepper to taste
Step-by-Step Instructions
Preparing the Sweet Potatoes
Preheat your oven to 200°C (392°F / Gas Mark 6). Thoroughly wash the sweet potatoes under running water and pat them dry. Using a fork, pierce the sweet potatoes several times all over to prevent them from bursting during baking. Place the sweet potatoes on a baking sheet lined with parchment paper and bake for 45-50 minutes, or until they feel tender when gently squeezed.
Making the Chickpea Filling
While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the finely diced red onion and cook for 3-4 minutes until it becomes translucent and slightly softened. Add the minced garlic and cook for another minute until fragrant.
Add the drained chickpeas to the pan and season with smoked paprika, salt, and pepper. Cook for 5-6 minutes, stirring occasionally, until the chickpeas are heated through and slightly golden. Add the fresh spinach leaves to the pan and stir until they wilt completely, which should take about 1-2 minutes. Remove from heat and stir in the fresh lemon juice and nutritional yeast if using. Taste and adjust seasoning as needed.
Preparing the Walnut-Herb Sauce
In a food processor or high-speed blender, combine the walnuts, water, lemon juice, Dijon mustard, and fresh herbs. Process until the mixture reaches a smooth, creamy consistency. If the sauce seems too thick, add water one tablespoon at a time until you achieve your desired consistency. Season with salt and pepper to taste.
Assembly and Serving
Once the sweet potatoes are cooked and cool enough to handle, carefully cut them lengthwise down the middle, being careful not to cut all the way through. Gently press the ends toward the center to open up the sweet potato and create space for the filling. Using a fork, lightly fluff the flesh inside each sweet potato.
Divide the chickpea and spinach mixture between the two sweet potatoes, spooning it generously into the center of each one. Drizzle the walnut-herb sauce over the top of each stuffed sweet potato. Serve immediately while warm.
Nutritional Information and Timing
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes
Serves: 2
Nutritional Information per serving:
- Calories: 485
- Protein: 15g
- Carbohydrates: 58g
- Dietary Fiber: 12g
- Fat: 24g
- Saturated Fat: 3g
- Sodium: 320mg
- Potassium: 890mg
- Vitamin A: 184% DV
- Vitamin C: 45% DV
- Iron: 18% DV
- Calcium: 12% DV
This vegan stuffed sweet potato recipe provides an excellent source of plant-based protein, complex carbohydrates, and healthy fats. The combination of sweet potatoes and chickpeas creates a complete amino acid profile, making this meal particularly satisfying for vegans and vegetarians.
Recipe Variations and Substitutions
Protein Alternatives
Instead of chickpeas, you can substitute with other legumes such as black beans, white cannellini beans, or lentils. For a grain-based option, try using cooked quinoa or wild rice mixed with the vegetables. Crumbled firm tofu seasoned with the same spices also works wonderfully as a protein substitute.
Sauce Variations
The walnut-herb sauce can be customized in several ways. Replace walnuts with cashews for a milder flavor, or use pine nuts for a more delicate taste. For a nut-free version, substitute the nuts with sunflower seeds or tahini. You can also create an avocado-based sauce by blending ripe avocado with lemon juice, herbs, and a splash of water.
Vegetable Additions
Enhance the filling by adding other vegetables such as diced bell peppers, cherry tomatoes, or roasted mushrooms. Grated carrots or zucchini can add extra nutrition and texture. For those who enjoy more heat, consider adding diced jalapeños or a pinch of cayenne pepper to the chickpea mixture.
Herb Options
The herb sauce is versatile and can be made with whatever fresh herbs you have available. Basil, cilantro, oregano, or a combination of herbs all work beautifully. Dried herbs can be used in a pinch, but use about half the amount as they’re more concentrated in flavor.
Storage and Meal Prep Tips
These vegan stuffed sweet potatoes can be prepared ahead of time for meal prep. The sweet potatoes can be baked up to three days in advance and stored in the refrigerator. The chickpea filling and walnut sauce can also be prepared separately and stored for up to four days. When ready to serve, simply reheat the components and assemble.
For freezing, wrap the baked sweet potatoes individually in aluminum foil and freeze for up to three months. The chickpea filling can be frozen for up to two months, while the walnut sauce is best made fresh due to its texture.
Frequently Asked Questions
Can I make this recipe oil-free? Yes, you can easily make this recipe oil-free by sautéing the onions and garlic in a small amount of vegetable broth or water instead of olive oil. Use the water-sautéing method by adding liquid as needed to prevent sticking, and cook until the vegetables are tender.
How do I know when sweet potatoes are properly cooked? Sweet potatoes are done when they yield to gentle pressure when squeezed with an oven mitt or kitchen towel. You should also be able to easily insert a knife or fork into the thickest part. The skin may appear slightly wrinkled, and you might notice some caramelized juices bubbling from the surface.
Can I use canned chickpeas for this recipe? Absolutely! Canned chickpeas work perfectly for this recipe and save considerable time. Simply drain and rinse them before adding to the pan. If you prefer to use dried chickpeas, soak them overnight and cook them until tender before using in the recipe.
What can I serve alongside these stuffed sweet potatoes? These stuffed sweet potatoes make a complete meal on their own, but they pair beautifully with a simple green salad, roasted Brussels sprouts, or steamed broccoli. For a heartier meal, serve with a slice of crusty whole grain bread or a small portion of quinoa salad.
How long will the walnut-herb sauce keep in the refrigerator? The walnut-herb sauce will stay fresh in the refrigerator for up to one week when stored in an airtight container. The sauce may thicken slightly when chilled, so you can thin it with a little water or lemon juice before serving. Give it a good stir before using as the ingredients may separate naturally.
This vegan stuffed sweet potato recipe with chickpeas and walnut-herb sauce represents the perfect balance of nutrition, flavor, and satisfaction. The natural sweetness of the roasted sweet potatoes pairs beautifully with the savory, protein-rich chickpea filling, while the creamy walnut sauce adds richness and depth. Whether you’re meal prepping for the week or preparing a special dinner, this plant-based recipe delivers restaurant-quality results in your own kitchen.