Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle | The Full Helping

Once in a while I make a recipe that I know I’ll make again and again. It’s hard to say what makes a dish stand out like this, but it’s usually the result of pairing favorite flavors together in a new way. These tandoori chickpea stuffed sweet potatoes with tahini lime drizzle are my new instant classic. The chickpeas alone are worth bookmarking, because they’d be delicious as a crispy snack or piled on top of a salad. But the complete dish is a delight to eat, a flavorful and filling feast that showcases the timeless plant-based power duo of sweet potatoes + chickpeas, plus a killer sauce.

Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle | The Full Helping

The recipe isn’t complicated, but you do need to carve out a little time for baking the potatoes and roasting the chickpeas. Once the oven time is done, though, the dish comes together easily. Hang onto any extra drizzle sauce; it’s a perfect topper for grain bowls, salads, roasted root veggies, and more.

The roasted chickpeas in this dish are tossed with a fragrant spice blend of cumin, coriander, turmeric, sweet and smoked paprika, and just a touch of cayenne for heat. They are probably my new favorite way to eat roasted chickpeas (my typical method is a simple blend of oil, tamari, and lemon juice or apple cider vinegar), and I fully expect to make another batch next week.

Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle | The Full Helping

It’s hard to tell, but there are actually some cooked greens mixed into the roughly mashed potato filling. These are optional, but they add extra fiber and nutrition to the dish, as well as texture, and I definitely recommend them. I used beet greens that I had leftover from a bunch of beets I’d used last week, but kale, spinach, and collards would all work well (as would chopped broccoli florets or green beans).

Steven and I both swooned when we tasted these, and it was really hard to photograph them before we gobbled them up. I hope you’ll feel the same!

Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle | The Full Helping

Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle
Recipe type: main dish, entree
Cuisine: vegan, gluten free, soy free, tree nut free
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
4.5 from 6 reviews

For the Tandoori chickpeas:
  • 3 cups cooked chickpeas
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon sweet paprika
  • ¼ teaspoon smoked paprika
  • Dash cayenne
  • ½ teaspoon coarse salt
  • 1 tablespoon vegetable oil
For the potatoes:
  • 4 medium sized sweet potatoes (try to find ones that are the same size and shape for even cooking time)
  • 1 tablespoon almond or cashew butter (or tahini)
  • ¼ cup unsweetened soy or almond milk
  • ½ teaspoon cumin
  • ½ teaspoon ginger powder
  • ¼ teaspoon salt
  • Crushed red pepper
  • 2 cups washed and chopped leafy greens
  • Optional: chopped cilantro, for serving
For the tahini lime drizzle:
  • ⅓ cup tahini
  • ¼ cup water
  • 2 tablespoons lime juice
  • ½ teaspoon salt
  • 1 small, crushed garlic cove
  • 1 teaspoon agave or maple syrup
  1. Preheat the oven to 375F. Clean and prick the sweet potatoes a few times with a fork, and line two baking sheets with parchment or foil. Place the potatoes on one sheet. Toss all of the tandoori chickpea ingredients together in a mixing bowl and place them on the other sheet. Transfer both sheets to the oven. Roast the chickpeas for about 30-35 minutes, stirring halfway through. Roast the sweet potatoes for 40-45 minutes, or until tender when pricked with a fork. Allow both sheets to cool.
  2. While the ingredients roast, whisk together all of the ingredients for the tahini lime drizzle. Then, bring a small pot of water to boil and gently boil or steam, then drain, the leafy greens.
  3. When the potatoes have cooled a bit, cut them in half and very gently scoop out the flesh (careful not to pierce the skins when you do this). Transfer all of the flesh to a mixing bowl and mash roughly with the nut butter, plant milk, cumin, ginger, salt, and red pepper. Fold in the steamed leafy greens.
  4. Transfer the potato skins to a serving platter. Scoop the mashed potato mixture back into the skins. Top them all evenly with the roasted chickpeas. Drizzle the whole dish generously with the tahini and then sprinkle it with chopped cilantro, if desired. Serve.
Leftover stuffed potatoes will keep for up to three days in the fridge. If you plan to store leftovers, you may want to store the dressing and the potatoes separately, rather than dressing the whole dish when you make it.

This is a great dish for serving to friends or at a potluck; folks can take one or two halves, depending on how hungry they are. The flavors are so bold and memorable, and I think it’s a guaranteed crowd pleasure.

Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle | The Full Helping

Or, you can keep it all to yourself.

Enjoy the recipe, friends. On Thursday, I’ll be back with an easy and balanced weeknight dinner recipe. Till soon!


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