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Chickpea Stuffed Sweet Potatoes

Chickpea Stuffed Sweet Potatoes
Oh hi, nice to see you again :)Here at we love sweet potatoes. Sweet potatoes are actually much healthier for you than normal potatoes. Even though they taste sweet they help to regulate blood sugar. They're also full of anti-oxidants and anti-inflammatories.We're calling this recipe Chickpea Stuffed Potatoes because, well, it's chickpeas stuffed into potatoes.
Prep time
20 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Cilantro, Soy, Tomatoes


  • ½ tsp cayenne pepper
  • ½ cup cherry tomatoes (halved)
  • 1 can chickpeas
  • 2 sprigs fresh coriander (loosely chopped)
  • 2 cloves garlic (minced)
  • 1 tsp ground cinnamon
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • ½ cup hummus
  • ½ medium onion (minced)
  • 1 tsp paprika powder
  • 2 tsps soy milk
  • 4 medium sweet potatoes
  • 1 tbsp tahini


  1. Preheat oven to 180°C/350°F. Line a baking tray with aluminum foil.
  2. Scrub and wash the potatoes. Cut into half and drizzle generously with olive oil. Season with salt and pepper. Bake in the oven, cut side down, for 20-25 minutes until soft and thoroughly cooked.
  3. Meanwhile, heat some olive oil in a frying pan. Sauté the chickpeas. Add paprika, cumin, coriander, cinnamon and cayenne pepper. Cook until the chickpeas are crispy on the outside, about 5-8 minutes. Set aside.
  4. Next, make the garlic sauce. Mix together hummus, tahini, garlic and soy milk together. Stir until free of lumps. Adjust the seasoning with salt and pepper.
  5. To serve, spoon some sauce onto baked potato. Top with chickpeas, onion, cherry tomatoes, and coriander leaves. Serve immediately.


You may use purple or orange sweet potatoes for this recipe, either works.

Amount of soy milk will vary depending on your taste – add more if you want a lighter sauce. Alternatively, you can use almond milk instead of soy milk.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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