This chickpea-stuffed sweet potato is great for meal prep or a quick weeknight dinner. The soft sweet potato is stuffed with deliciously roasted chickpeas and topped with a homemade zesty dill dressing. This dish is a flavor party in your mouth- sweet, chewy, zesty, and creamy. Sweet potatoes are high in fiber, antioxidants, and beta carotene (which is converted to vitamin A to support vision and the immune system).
A quick reminder that whenever I cook, I like to do it intuitively. This means measurements aren’t always exact, they are to taste. If you like spicy foods, add in the hot sauce! If you need the dressing to be sweeter, add more maple syrup. We are all different and unique, so why would we all follow the same recipe? I try to give multiple suggestions throughout the recipe as substitutes to use. For example, if chickpeas are not your thing, try tofu or white beans! If you don’t have any chives to top off the potato, use another fresh herb or try some seeds. Mix and match what works for your taste palate, but be open to trying new combinations! The more organic, whole food diversities we can get in our diets the better!
some notes…
I like to give “loose” measurements of ingredients in recipes. For instance, in this zesty dill dressing, the garlic powder and dill don’t have to be exact measurements, make them taste. If you don’t have garlic powder, throw the dressing into the blender and add a garlic clove! No need to panic if you don’t have every exact ingredient. Be resourceful with what you buy to lead a more sustainable lifestyle. Stop wasting food and buying more to “follow the recipe.” Just add what ya got! As always, be sure to compost any scraps and recycle any materials that you can. Let’s all work together to produce wholesome, nourishing foods for our bodies while also being stewards of the planet!
Getting creative in the kitchen has helped me find peace, nurture my inner child, and be healthier. When it comes to cooking, people tend to have so much dread, but new recipes are fun to try! Cooking at home also preserves the energy of the food. You know exactly what is going on in it and who is preparing it! No hidden ingredients, excessive oils, or bad energy from angry cooks will enter you! Remember that everything is an energy exchange, so take some time to bless and show gratitude for this abundance of nourishment. I hope this inspires you to cook more intuitively and feed your spirit with fresh, organic, colorful foods. Enjoy this homemade chickpea-stuffed sweet potato!
much love, peace & vibez 2 u & all beings everywhere
-EC <3
Stuffed Sweet Potatoes with Spiced Chickpeas & Zesty Dill Dressing
Ingredients
For the base:
- 1-2 sweet potatoes medium-large, depending on servings
For the spiced chickpeas:
- 1 can chickpeas drained and rinsed
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp nutritional yeast
- Olive oil for sautéing
- Salt to taste
For the zesty dill hummus dressing:
- ½ cup hummus store-bought or homemade
- 1/2 lemon (juiced) or to taste
- ½ tsp dried or fresh dill
- ½ tsp garlic powder
- salt to taste
- water to thin to desired consistency
Optional toppings:
- Fresh herbs parsley, dill, cilantro
- Hemp seeds sunflower seeds, or microgreens
Instructions
Bake the sweet potatoes:
- Preheat the oven to 400°F (200°C).
- Wash sweet potatoes and poke holes in them with a fork.
- Bake directly on the oven rack or on a tray for about 45–60 minutes, or until soft and easily pierced with a fork.
- Remove from oven and let cool slightly before handling.
Sauté the chickpeas:
- While the potatoes are baking, heat a skillet over medium heat with a little olive oil.
- Add the drained chickpeas and season with turmeric, paprika, nutritional yeast, and a pinch of salt.
- Sauté for 8–10 minutes, stirring occasionally, until golden and slightly crispy.
Make the zesty dill dressing:
- In a small bowl or jar, combine hummus, lemon juice, dill, garlic powder, and salt.
- Add a splash of water and stir or shake until the dressing is smooth and pourable.
- Adjust seasoning and thickness to your liking.
Assemble your stuffed sweet potatoes:
- Once the sweet potatoes are cool enough to handle, cut a slit down the center and gently open them up.
- Fill each potato with the warm spiced chickpeas.
- Drizzle generously with the dill dressing and top with fresh herbs, seeds, or greens.
Serve & enjoy:
- Enjoy warm as a full meal or pair with a side salad or roasted veggies for extra volume.
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