Vegan Mediterranean Stuffed Sweet Potatoes with Avocado Tahini Sauce

Vegan Mediterranean Stuffed Sweet Potatoes with Avocado Tahini Sauce

My Hubbz and I love sweet potatoes! We usually opt for sweet potatoes over other types of potatoes any chance we get. There’s just something about the sweet and starchy goodness that I can never pass up. I can eat a meals worth of sweet potatoes daily if given the opportunity. I usually love my sweet potato with vegan butter, some ground cinnamon and date sugar. It’s almost like having a nutritious dessert for dinner.

One of our favorite plant-based dinners to have is stuffed sweet potatoes, not only is it so easy to make  it is quite filling. Sweet potatoes are high in vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, and thanks to their orange color, they are also high in carotenoids, low in sodium with fewer calories than a white potato. They are fat-free but do have a little more sugar than a white potato, but who’s counting sugar? I’m not!


First, preheat your oven to 400F and parchment line 1 x-large or 2 baking sheets and set aside.

 

Roasting the Sweet Potatoes & Chickpeas

Next, wash and scrub your sweet potatoes thoroughly. Slice them in half lengthwise.

Then, using some olive oil, rub the oil on both sides of the sweet potatoes. Transfer the sweet potatoes to your prepared baking sheet and lay them cut side down.

Then, drain and rinse your Chickpeas. Add the Chickpeas to a mixing bowl and add in the olive oil and spices {cinnamon, cumin, garlic and paprika}. Toss the Chickpeas and be sure to fully coat them evenly. Transfer the sliced Chickpeas to the prepared baking sheet.

Now, place both the sweet potatoes and the chickpeas in the oven. Roast them for 45 minutes until the sweet potatoes are tender enough to pierce with a fork.

 

Preparing the Tomato-Parsley Garnish

While your sweet potatoes and Chickpeas are roasting prepare your Tomato & Parsley garnish.

In a small dish, add in diced grape tomatoes, chopped fresh parsley and freshly squeezed lemon juice, mix it a little to combine. Then place it in the refrigerator to merry the flavors together until you’re ready to use it.

Once the sweet potatoes and spiced Chickpeas are done roasting, remove them from the oven and let them cool about 5 minutes {or until you’re able to handle them}.

 

Preparing the Avocado Tahini Sauce

While the sweet potatoes and spiced chickpeas are cooling prepare your Avocado Tahini Sauce.

You can either hand mash this sauce or add it to a high speed blender or food processor. I started hand mashing but I wanted to blend it a little so I transferred it to a blender and only pulsed it a few times. I added some extra water as well to get it to blend a little easier. Once you get the consistency you like {it doesn’t have to be completely smooth, I left a few avocado chunks}, season with himalayan salt and more lemon juice to taste.

 

Assembling the Stuffed Sweet Potatoes 

Next, you want to kind of mash the sweet potatoes so you can begin to stuff them. Just mash them enough to make room for the toppings.

Start by adding a handful of roasted and spiced chickpeas to the tops of the sweet potatoes.

Then, top with the Avocado-Tahini sauce and Tomato-Parsley garnish. Divide the sweet potatoes to serving dishes and Enjoy immediately.


Print Recipe
Vegan Mediterranean Stuffed Sweet Potatoes with Avocado Tahini Sauce
A simple, stuffed sweet potato topped with roasted chickpeas, a tangy avocado-tahini sauce with a tomato & parsley garnish.
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Roasted Chickpeas:
For the Tomato-Parsley Garnish:
For the Avocado Tahini Sauce:
Course Main Dish
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
For the Roasted Chickpeas:
For the Tomato-Parsley Garnish:
For the Avocado Tahini Sauce:
Instructions
  1. First, preheat your oven to 400F and parchment line 1 x-large or 2 baking sheets and set aside.
Roasting the Sweet Potatoes:
  1. Next, wash and scrub your sweet potatoes thoroughly. Slice them in half lengthwise.
  2. Then, using some olive oil, rub the oil on both sides of the sweet potatoes. Transfer the sweet potatoes to your prepared baking sheet and lay them cut side down.
  3. Then, drain and rinse your Chickpeas. Add the Chickpeas to a mixing bowl and add in the olive oil and spices {cinnamon, cumin, garlic and paprika}. Toss the Chickpeas and be sure to fully coat them evenly. Transfer the sliced Chickpeas to the prepared baking sheet.
  4. Now, place both the sweet potatoes and the chickpeas in the oven. Roast them for 45 minutes until the sweet potatoes are tender enough to pierce with a fork.
Preparing the Tomato-Parsley Garnish:
  1. While your sweet potatoes and Chickpeas are roasting prepare your Tomato & Parsley garnish.
  2. In a small dish, add in diced grape tomatoes, chopped fresh parsley and freshly squeezed lemon juice, mix it a little to combine. Then place it in the refrigerator to merry the flavors together until you’re ready to use it.
  3. Once the sweet potatoes and spiced Chickpeas are done roasting, remove them from the oven and let them cool about 5 minutes {or until you’re able to handle them}.
Preparing the Avocado-Tahini Sauce:
  1. While the sweet potatoes and spiced chickpeas are cooling prepare your Avocado Tahini Sauce.
  2. You can either hand mash this sauce or add it to a high speed blender or food processor. I started hand mashing but I wanted to blend it a little so I transferred it to a blender and only pulsed it a few times. I added some extra water as well to get it to blend a little easier. Once you get the consistency you like {it doesn’t have to be completely smooth, I left a few avocado chunks}, season with himalayan salt and more lemon juice to taste.
Assembling the Stuffed Sweet Potatoes:
  1. Next, you want to kind of mash the sweet potatoes so you can begin to stuff them. Just mash them enough to make room for the toppings.
  2. Start by adding a handful of roasted and spiced chickpeas to the tops of the sweet potatoes.
  3. Then, top with the Avocado-Tahini sauce and Tomato-Parsley garnish. Divide the sweet potatoes to serving dishes and Enjoy immediately.
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

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