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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Stuffed sweet potato recipe with roasted chickpeas

Indian Stuffed Sweet Potatoes

Posted by: Ari Laing

These nutritious stuffed sweet potatoes are loaded with tandoori spiced roasted chickpeas, Greek yogurt, chopped tomatoes, red onion, and fresh cilantro or mint. Drizzle with tamarind sauce, mint sauce, or your favorite chutney for an easy, flavorful, Indian-inspired vegetarian meal!

recipe +-

Posted by: Ari Laing
Loaded sweet potato with roasted chickpeas
Print Recipe
5 from 2 votes

Indian Stuffed Sweet Potatoes

These nutritious stuffed sweet potatoes are loaded with tandoori spiced roasted chickpeas, Greek yogurt, chopped tomatoes, red onion, and fresh cilantro or mint. Drizzle with tamarind sauce, mint sauce, or your favorite chutney for an easy, flavorful, Indian-inspired vegetarian meal!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dinner, Lunch
Cuisine: American, Indian
Keyword: Loaded sweet potatoes, Stuffed baked sweet potatoes, Tandorri seasoning
Servings: 3 servings
Calories: 405kcal
Author: Ari Laing

Equipment

  • Sheet pan
  • Parchment or aluminum foil

Ingredients

  • 3 medium sweet potatoes any variety
  • 1 (15 oz) can chickpeas rinsed and drained
  • 3 Tbsp extra virgin olive oil
  • 2 tsp Tandoori seasoning
  • ½ tsp Kosher salt
  • Greek yogurt
  • 2 medium tomatoes chopped
  • 1 small red onion minced
  • Tamarind sauce
  • Mint sauce
  • Chutney
  • Cilantro or mint for serving
  • Flaky sea salt for serving

Instructions

  • Prep the potatoes. Preheat oven to 425F. Scrub the potatoes to clean, then prick all over with a fork.
  • Drain, rinse, and dry chickpeas, then place on a rimmed baking sheet. Drizzle with 3 Tbsp olive oil, 2 tsp Tandoori seasoning blend, and ½ tsp Kosher salt , then toss to evenly coat. Make sure the chickpeas are in an even single layer. Bake for 25-30 minutes, rotating pan halfway through cooking time.
  • Bake the sweet potatoes. Place the potatoes on a parchment or foil-lined baking sheet, then cook for 1 hour.
  • Open the potato. Allow to cool slightly, then cut in half lengthwise, leaving the bottom of the potato intact. Gently push the ends of the potato towards each other or use your hands to spread open and create room for the filling.
  • Load it up! Season the flesh of the sweet potato generously with Kosher salt and black pepper, then add a few heaping spoonfuls of Greek yogurt. Top with plenty of roasted chickpeas, chopped tomatoes, and minced red onion. Drizzle on any sauces you want to add -- we like the combination of tamarind and mint sauce best! -- then sprinkle with a pinch of flaky sea salt and enjoy immediately.

Notes

  • Nutrition facts do not include sauces.
  • Sweet potatoes can be baked 1 day in advance, left whole, then reheated in an oven or microwave before piling up the fillings.
  • Leftovers will keep for up to 5 days, though we recommend eating roasted chickpeas the same day they're made or they lose their crunch.

Nutrition

Calories: 405kcal | Carbohydrates: 59g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 544mg | Potassium: 1147mg | Fiber: 9g | Sugar: 18g | Vitamin A: 32754IU | Vitamin C: 20mg | Calcium: 171mg | Iron: 2mg
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