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Tandoori Chickpea Stuffed Sweet Potatoes

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 4
Calories: 568 kcal
Course: Dinner
Cuisine: Indian

Ingredients

  • 4 large sweet potatoes
  • Tandoori Roasted Chickpeas (recipe below)
  • Cilantro Sauce (recipe below)
  • Vegan Raita (recipe below or here)
  • For serving: freshly chopped veggies, diced tomatoes, thinly sliced red onions, and/or sliced cucumber and lemon or lime wedges
Tandoori Roasted Chickpeas*
  • 1 (15-ounce / 440g) can chickpeas, drained and rinsed
  • 1 1/2 tablespoons neutral-tasting oil, such as grapeseed oil or avocado oil
  • 1/2 - 3/4 teaspoon kosher salt
Tandoori spice blend**
  • 1/2 teaspoon ground cumin
  • 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 or two cayenne pepper (or Indian red chili powder) (add more if you like it spicy)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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

  • If your appetite or your family member’s appetite runs on the bigger side, I recommend either doubling the Tandoori Roasted Chickpeas or making 1 1/2 times the amount.
  • You can substitute a store-bought tandoori spice blend such as this or this. If your blend has salt, you’ll want to reduce the amount of salt called for in the recipe.

Nutrition Information

Calories 568kcal (28%) Carbohydrates 92g (31%) Protein 14g (28%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 6g Monounsaturated Fat 7g Sodium 996mg (42%) Potassium 1427mg (41%) Fiber 16g (64%) Sugar 17g (34%) Vitamin A 48839IU (977%) Vitamin C 26mg (29%) Calcium 244mg (24%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 568

% 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.