Green Goddess Chickpea Stuffed Sweet Potatoes (Printable)
Tender sweet potatoes filled with herby chickpeas and creamy Green Goddess sauce. A vibrant, satisfying vegetarian meal with fresh herbs and crisp toppings.
# List of ingredients:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Chickpea Filling
02 - 1 can (15 oz) chickpeas, drained and rinsed
03 - 2 tablespoons olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Green Goddess Sauce
09 - 1/2 cup Greek yogurt or dairy-free yogurt
10 - 1/4 cup mayonnaise or vegan mayonnaise
11 - 1 cup fresh parsley leaves
12 - 1/2 cup fresh basil leaves
13 - 1/4 cup fresh chives
14 - 1 tablespoon fresh tarragon or 1 teaspoon dried
15 - 2 tablespoons lemon juice
16 - 1 teaspoon Dijon mustard
17 - 1 small garlic clove
18 - 1/4 teaspoon salt
19 - 1/4 teaspoon black pepper
→ Toppings
20 - 1/4 cup diced cucumber
21 - 1/4 cup sliced radishes
22 - 2 tablespoons crumbled feta or vegan feta
23 - 2 tablespoons toasted sunflower seeds
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pierce sweet potatoes several times with a fork. Place on the baking sheet and bake for 45–50 minutes, until tender.
03 - While sweet potatoes bake, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread on a second baking sheet and roast for 20–25 minutes, shaking halfway, until crispy.
04 - In a blender or food processor, combine Greek yogurt, mayonnaise, herbs, lemon juice, mustard, garlic, salt, and pepper. Blend until smooth. Adjust seasoning to taste.
05 - When sweet potatoes are ready, let cool slightly. Slice each open lengthwise and gently fluff the flesh with a fork.
06 - Fill each sweet potato with roasted chickpeas. Drizzle generously with Green Goddess sauce. Top with cucumber, radishes, feta, and sunflower seeds, if desired. Serve warm.
# Expert Advice:
01 -
- The roasted chickpeas get impossibly crispy, adding this satisfying crunch that contrasts perfectly with the creamy sweet potato
- That Green Goddess sauce is the kind of thing you'll want to put on everything, it's fresh, tangy, and somehow makes the whole dish come alive
02 -
- Dont skip drying the chickpeas after rinsing, the extra moisture is what keeps them from getting truly crispy in the oven
- The sauce tastes better after it sits for at least 30 minutes, so make it first if you can plan ahead
03 -
- Look for sweet potatoes that are roughly the same size so they finish roasting at the same time
- Let the roasted chickpeas cool slightly on the baking sheet, they get even crispier as they cool