Baked sweet potato stuffed with lightly crisp roasted chickpeas, topped with drizzled lemon tahini sauce for a fresh and healthy lunch or dinner! Packed with flavor and naturally vegan, paleo and gluten free.


●  1 sweet potato
●  1/2 cup canned chickpeas (rinsed and drained)
●  1/2 tsp paprika
●  1 Tbsp olive oil
●  Salt / pepper
●  Parsley Flakes
Lemon Tahini Sauce:

●  1 Tbsp tahini

●  1/2 Tbsp 
●  2 tsp water (to thin)


Sweet Potato: 

  • Poke a few holes in the sweet potato and bake on a parchment lined baking sheet at 425F for 40-50 minutes, until easily pierced with a fork.

Roasted Chickpeas:

  1. Toss rinsed and dried chickpeas with olive oil, paprika, salt, and pepper.
  2. Spread on a separate parchment lined baking sheet and bake for about 20 minutes until golden brown and crispy on the edges, stirring once half way.

Tahini Sauce:

  • In a small bowl, stir together the lemon juice and tahini until smooth. Add water to thin as needed.


  • Slice sweet potato in half, and scoop out a bit of the insides to make room for the filling. Stuff with roasted chickpeas and top with drizzled tahini sauce and parsley flakes!

About The Author

Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.

%d bloggers like this: