Tandoori Chickpea Stuffed Sweet Potatoes
User Reviews
5
Tandoori Chickpea Stuffed Sweet Potatoes
Description
This recipe involves baking whole sweet potatoes until fork tender, serving as a soft, naturally sweet base. Chickpeas are tossed with a blend of cumin, coriander, paprika, turmeric, ginger, cinnamon, cardamom, cayenne, oil, and salt, then roasted until crisp and golden with some blistering to develop texture and deepen flavor. The spice blend brings complex warmth and subtle heat reflecting traditional tandoori seasoning.
The stuffed potatoes are completed with cilantro sauce and vegan raita, providing herbal freshness and cooling creaminess, respectively. Fresh vegetables like diced tomatoes, sliced red onions, cucumbers, and a squeeze of lime or lemon add brightness and crunch. Together, these components create a layered dish with contrasting textures and complementary flavors.
For larger appetites, increasing the chickpea quantity is recommended to maintain balance with the sweet potatoes. Store-bought tandoori spice blends can be substituted, though salt content should be adjusted accordingly.
Ingredients
- 4 sweet potato large
- chickpeas recipe below, tandoori roasted
- cilantro sauce (recipe below)
- vegan raita (recipe below or here)
- vegetables diced tomatoes, thinly sliced red onions, and/or sliced cucumber and lemon or lime wedges, freshly chopped, for serving
Tandoori Roasted Chickpeas*
- 1 chickpeas canned, drained and rinsed
- 1 1/2 tablespoons neutral oil such as grapeseed oil or avocado oil
- 1/2 - 3/4 teaspoon kosher salt
Tandoori spice blend**
- 1/2 teaspoon cumin ground
- 1/2 teaspoon Coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon Turmeric
- Scant 1/2 teaspoon ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cardamom
- Pinch cayenne pepper add more if you like it spicy, or Indian red chili powder
Instructions
- Bake your sweet potatoes. Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a rimmed baking sheet (line with parchment paper for easy cleanup). Bake for 45-55 minutes (depending on size), or until the potatoes are fork tender and don’t give any resistance.1. NOTE: you can also roast/bake the sweet potatoes up to a few days in advance.
- While the sweet potatoes are roasting, prepare the Tandoori Roasted Chickpeas. Stir together the ingredients for the Tandoori spice mix in a large bowl. Add the the drained chickpeas, along with the oil and salt, and toss well to coat the chickpeas evenly with the spice mix.
- Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in some spots. If you can, give the pan a shake and a toss halfway through cooking.1. NOTE: To time things efficiently, add the the chickpeas to the oven when there’s about 20 minutes left of cooking on the sweet potatoes (will vary based on the size of your sweet potatoes).
- Assemble the sweet potatoes. Cut a slit in the top of each baked but don't cut all the way through so the potato stays together. Stuff with the Tandoori Roasted Chickpeas and any fresh veggies you’re using (tomatoes, onions, cucumber). Add a few spoons of the Vegan Raita, drizzle on the Cilantro Sauce, and serve with a wedge of lime or lemon.
Notes
- For bigger appetites, increase the tandoori roasted chickpea portion by 50% or double the recipe as needed.
- A store-bought tandoori spice blend may be used instead of the homemade mix; adjust salt accordingly if the blend contains salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 568 kcal
% Daily Value*
| Calories | 568kcal | 28% |
| Carbohydrates | 92g | 31% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 996mg | 42% |
| Potassium | 1427mg | 30% |
| Fiber | 16g | 64% |
| Sugar | 17g | 34% |
| Vitamin A | 48839IU | 977% |
| Vitamin C | 26mg | 29% |
| Calcium | 244mg | 24% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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