Tandoori Chickpea Stuffed Sweet Potatoes with Tahini Lime Drizzle
March 15, 2016

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

Author - Gena Hamshaw
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yields: 4 -6 servings

Ingredients

For the Tandoori chickpeas:

  • 3 cups cooked chickpeas
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon smoked paprika
  • Dash cayenne
  • 1/2 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
  • 1/4 cup unsweetened soy or almond milk
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ginger powder
  • 1/4 teaspoon salt
  • Crushed red pepper
  • 2 cups washed and chopped leafy greens
  • Optional: chopped cilantro for serving

For the tahini lime drizzle:

  • 1/3 cup tahini
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1 small crushed garlic cove
  • 1 teaspoon agave or maple syrup

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Notes

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!

xo

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    38 Comments
  1. 5 stars
    Amazing and filling! And not difficult or time-consuming to make at all! We doubled the amount of spices in the chickpeas because we like that flavor.

  2. 5 stars
    Made this for my husband and I tonight and we both loved it! We love “gourmet” food with lots of flavor and this fit the bill perfectly. I used Greek yogurt instead of milk and liked the consistency. Thank you for sharing this delightful recipe!

  3. So bummed, your website layout doesn’t seem to work with my phone! I can read the recipe fine, but the blog is half cut off. 🙁 Excited to try this recipe, however!! 🙂

  4. Lovely! I’m so happy I found this recepie.
    So easy to make but looks great and tastes so good.
    I ate so many all by myself.
    Dressing and chickpeas could be used in so many different dishes.
    Thank you so much

  5. This was insanely delicious!! However, I pared the prep down a lot to make it an easy weeknight meal. I found the chickpeas were just as tasty when not roasted at all so I just toss them in the spices and oil. I chop the sweet potato and steam it and then add the other stuff and mash it. I steam some frozen broccoli for a minute while I make the mash. I make the sauce and then layer the sweet potato and broccoli, chickpeas, and sauce in bowls! Easy! I’m sorry I couldn’t rate the recipe I was having issues on mobile with it not recognizing my touch. Thanks for such an amazing recipe and I hope my suggestion is helpful to you and others!

  6. 5 stars
    i’ve been busy with school and am catching up now, this looks amazing! i have a TON of sweet potatoes and regular potatoes to use up that are about to go bad (any recommendations for regular white, red, or purple potatoes?!)
    i’ve actually been making a similar dish : layer a roasted sweet potato, stewed greens, plain or dairy free yogurt (depending on what i have on hand), and sometimes dried channa, cumin always lots of sauerkraut!!
    i love the addition of tahini and lime and the tandoori spices. i willl give this a try 🙂

  7. So good! I didn’t have nut milk so used full fat Greek yogurt. Also used a combo of orange & purple sweet potatoes. Delish.

  8. 5 stars
    I followed this recipe exactly (which is not the norm for me – I usually make subs to suit my preferences), and it was mind-blowing! SOOOO flavorful, comforting, and filling without feeling “heavy.” I chose peanut butter because I thought it would balance some sweetness and compliment the flavors, and it was killer. I just polished off the second round of leftovers for lunch at work…the only downside is that the chickpeas don’t stay quite as crunchy, but honestly I didn’t care because they are so flavorful. Seriously, A++

  9. 2 stars
    I made this today. It came out way too sweet for my taste, even if I used unsweetened almond milk and have skipped the maple syrup in the sauce. The skins of the potatoes were too damaged so I discarded them and served the potatoes puree style, adding more almond milk to make it a little more runny. I topped with the chickpeas, lots of cilantro, lemon juice, olive oil, and grounded peanuts, which was a nice addition.

    • Thank you. This is the sort of review that is actually helpful. Reviewers who comment on how good a recipe looks without actually making the dish are useless.

  10. These look so delicious Gena! My mouth is totally watering over here with the thought of that chickpea spice blend paired with a creamy sweet potato and tahini. Goodness it doesn’t take much to create a stellar meal and you’ve proved it here! Hope you guys have been enjoying this recipe all week 🙂 I think Scott and I need to try these soon <3

  11. Gena, thank you!! This looks absolutely fabulous! All the things and flavors I love in one dish, and so pretty too. I will definitely play with this. And I agree it’s a great potluck choice. Making a mental note of that. . .xo

  12. Hi Gena
    What a beautiful bowl combining some of my favourite flavours. Tahini just adds that addictive nuttiness that I love, especially in salads. Looking forward to making this fab dish. Thank you!

  13. GINA! I’m so excited about this recipe! Bookmarking now. This is like all my fave things! I’ve already made my menu plan for the next 2 weeks, but I will be making this very soon!

  14. Aaand, this just went on the menu for this week or next! KILLER. Also, that first photo. <3 Loving this surface as well! Perfect combo!