Roasted Chickpea Stuffed Sweet Potatoes with Cilantro-Garlic Cashew Sauce
User Reviews
5
-
Servings
4
-
Calories
791 kcal
-
Cuisine
Vegetarian, Vegan
Roasted Chickpea Stuffed Sweet Potatoes with Cilantro-Garlic Cashew Sauce
Description
The dish starts by seasoning chickpeas with olive oil, cumin, salt, and cracked black pepper, then roasting them until slightly crispy and flavorful. Simultaneously, sweet potatoes are roasted whole until soft, which develops their natural sweetness and tender flesh suitable for stuffing.
While roasting, a creamy sauce is prepared by blending soaked raw cashews with water, fresh cilantro, lime juice, garlic, and seasoning, producing a richly textured and herbaceous accompaniment with a hint of acidity and garlic bite.
Once cooked, the sweet potatoes are split open, filled generously with the roasted chickpeas, and drizzled with the cashew sauce. Each component offers contrasts: sweet and soft potatoes, crunchy spiced chickpeas, and smooth, flavorful sauce.
This preparation can serve as a vegetarian main or hearty side. The cashew sauce can also be served on the side for extra flavor as desired.
Ingredients
- 2 (15 ounce) chickpeas canned, drained and patted dry
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon black pepper cracked
- 4 medium sweet potatoes scrubbed clean and pricked all over with a fork
cilantro-garlic cashew sauce
- 1 cup cashews raw, soaked in water for 2 hours
- 1 cup water
- ½ bunch cilantro
- ½ lime juiced
- 2 garlic cloves
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400˚F.
- Place chickpeas, oil, cumin, salt, and pepper into a mixing bowl and toss together. Spread in a single layer, onto a parchment-lined baking sheet and roast on the lower oven rack for about 20 minutes, shaking the baking sheet occasionally to avoid sticking.
- Remove from oven and set aside until ready to use.
- Place prepared sweet potatoes directly onto the top oven rack and roast until tender, 40-50 minutes (this should be done at the same time the chickpeas are put in the oven).
- While the chickpeas and sweet potatoes are roasting, drain cashews and place in a blender with remaining ingredients. Blend on high until sauce is completely smooth, about 2 to 5 minutes depending on blender. Generously season with salt and pepper and pulse a few times to fully incorporate seasonings.
- To serve: Split each sweet potato down the center and scoop chickpeas into each sweet potato. Drizzle each with the cashew sauce and serve, with more sauce on the side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 791 kcal
% Daily Value*
| Calories | 791kcal | 40% |
| Carbohydrates | 115g | 38% |
| Protein | 29g | 58% |
| Fat | 27g | 42% |
| Saturated Fat | 4g | 20% |
| Sodium | 730mg | 30% |
| Potassium | 1602mg | 34% |
| Fiber | 24g | 96% |
| Sugar | 22g | 44% |
| Vitamin A | 32188IU | 644% |
| Vitamin C | 11mg | 12% |
| Calcium | 194mg | 19% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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