Masala Chickpea Stuffed Sweet Potatoes
User Reviews
5
Masala Chickpea Stuffed Sweet Potatoes
Description
This recipe features sweet potatoes halved and roasted with oil, curry powder or green curry paste optionally rubbed on for extra flavor. The potatoes bake cut side down till tender, providing a soft base with caramelized edges. Meanwhile, canned chickpeas are tossed in avocado oil, tandoori masala seasoning, salt, and optional cayenne pepper, then roasted separately until flavorful and slightly crisp.
The dish is finished by spooning the warmly spiced chickpeas onto the sweet potato halves and drizzling or serving with a green chutney made from cilantro, garlic, lime juice, sweetener, avocado, and water for creaminess and tang. The combination introduces layers of spice, sweetness, and brightness with a variety of textures from tender potato, crispy chickpeas, and smooth chutney.
This meal works well as a vegetarian main or hearty side and combines Indian-inspired flavors without being a traditional recipe. It’s versatile for adjustments to spice levels and can be prepared ahead by roasting components separately. Baking two separate trays prevents steaming and helps maintain crispness in chickpeas.
Use smaller sweet potatoes for faster cooking, or cut large ones to speed roasting. The suggested homemade tandoori masala blend is an option if store-bought is unavailable.
Ingredients
POTATOES
- 3 small-medium* sweet potatoes organic when possible, scrubbed clean, halved lengthwise
- ~1 Tbsp avocado oil (or sub olive oil)
- 1 pinch salt sea salt
- 1 tsp curry powder or green curry paste (ensure vegan friendliness // optional)
CHICKPEAS
- 1 (15-ounce) chickpeas canned, rinsed, drained, dried in a clean towel
- 1 ½ Tbsp avocado oil (or sub olive oil)
- 2 Tbsp tandoori masala seasoning see notes for where to buy + DIY recipe
- 1/4 tsp salt sea salt
- 1 pinch cayenne pepper (optional // for heat)
GREEN CHUTNEY
- 2 cups cilantro ~1 large bundle as recipe is written / some stems are okay, loosely packed fresh
- 2 cloves garlic peeled
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 2 Tbsp lime juice (1 lime yields ~2 Tbsp or 30 ml)
- 1-2 tsp sweetener (maple syrup, agave nectar, or honey if not vegan)
- water ~1/4 cup or 60 ml as recipe is written, to thin
- 2-3 Tbsp avocado ripe for extra creaminess
Instructions
- Preheat oven to 400 degrees F (204 C), and line two baking sheets with parchment paper. (NOTE: Depending on the size of your baking sheets and sweet potatoes, you may get away with using one baking sheet instead of two. Just be sure not to crowd the pan too much otherwise the chickpeas will steam instead of roasting — see photo example above).
- Add potatoes to one of the baking sheets and drizzle with avocado oil and sprinkle with sea salt. An optional step to infuse more flavor is to rub the potatoes with curry powder or green curry paste.
- Lay potatoes cut side down on the baking sheet and bake on a top/center rack for 25 minutes or until tender.
- In the meantime, add drained and dried chickpeas to a small mixing bowl and top with avocado oil, tandoori masala seasoning, sea salt, and a pinch of cayenne (optional). Toss to combine, then taste and adjust seasonings as needed, adding more masala blend for smokiness, sea salt for saltiness, or cayenne for heat.
- Arrange chickpeas on the other baking sheet and bake on a bottom/center rack for a total of 20-25 minutes alongside the sweet potatoes. NOTE: For crispier chickpeas, it’s best to bake the chickpeas under the sweet potatoes so they don’t steam.
- To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado to a small blender or food processor (or use a mortar and pestle) and mix to combine.
- Add only enough water to encourage blending and make the sauce pourable. Taste and adjust seasonings, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity. Set aside.
- For serving, flip potatoes cut-side up and smash down the insides a little bit with a spoon or spatula. Top with chickpeas and chutney and enjoy immediately. Garnish with extra cilantro or lime juice if desired.
- Best when fresh. Store leftover chickpeas in a well-sealed container at room temperature up to 3 days. Chutney will keep (separately) in the refrigerator up to 3 days. To reheat, bake sweet potatoes and chickpeas in a 375 degree F (190 C) oven until hot. Top with chutney.
Notes
- This recipe is an Indian-inspired dish using tandoori masala spice blend for flavor but isn’t a traditional Indian recipe.
- Roast chickpeas separately on their own tray to ensure they roast and don’t steam, keeping them crisp.
- Smaller sweet potatoes cook faster; large sweet potatoes can be quartered to reduce baking time.
- If tandoori masala blend is unavailable, a DIY mix of cumin, garlic powder, paprika, ginger, coriander, and cardamom can be used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3(Servings)
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 368 | 18% |
| Carbohydrates | 49.6g | 17% |
| Protein | 8g | 16% |
| Fat | 15.1g | 23% |
| Saturated Fat | 1.7g | 9% |
| Polyunsaturated Fat | 2.47g | 15% |
| Monounsaturated Fat | 9.35g | 47% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 653mg | 27% |
| Potassium | 652mg | 14% |
| Fiber | 11.9g | 48% |
| Sugar | 10.1g | 20% |
| Vitamin A | 20200IU | 404% |
| Vitamin C | 12.97mg | 14% |
| Calcium | 130.65mg | 13% |
| Iron | 3.29mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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