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.