Vegan Stuffed Sugary Food Potatoes with Crispy Chickpeas & Tahini

Vegan Stuffed Sugary Food Potatoes with Crispy Chickpeas & Tahini

Vegan packed sweet potatoes are a simple, vegan main dish. Velvety tahini sauce, crispy chickpeas, herbs, and lime comprise the filling. This dish is Excerpted from Minimalist Baker’s Everyday Cooking.

An overhead shot of Minimalist Baker's Everyday Cooking Cookbook.

Image shows roasted sweet potato halves on a parchment lined baking sheet in moody lighting.

The packed sweet potato is no complete stranger to our weekday dinnertimes, however this version is quickly the very best one we have actually had in a while. The tahini sauce here has a best quantity of zip from fresh ginger and a lot of lime juice– simply the method I like it. It sort of shimmers on the combination. The chickpeas get sautéed to the point of gently crisp, meaty, and chewy, that makes a good foil for the velvety sweet potato and sauce. When you sew everything together with a lot of garnishes and some pleased dots of hot sauce, it’s paradise in the world. Oh, and it just took me 25 minutes to make!

The tastiness, the ease, and the little time financial investment for this dish didn’t amaze me at all since it originated from “Minimalist Baker’s Everyday Cooking.” Dana’s dish design resembles a high 5, over and over. If you have actually ever believed that healthy plant-based cooking may be simply a little lengthy sometimes, I wager you have actually discovered yourself at her website believing that it’s all possible. Just like the blog site, the cookbook includes stunning and wholesome dishes that are all set rapidly, and all with available active ingredients, too.

Often approaching a particular requirement with plant-based cooking (a crowd-pleasing, hearty primary for a dinner or a vegan + gluten-free dessert that tastes like its conventional equivalent) can be a frustrating endeavor once you begin googling. If I can’t figure this sort of thing out myself (or I simply do not have the perseverance to), Minimalist Baker is typically among the websites I inspect initially since I understand I’ll discover an answer/strategy 99% of the time.

This book actually is a motivating buddy to all the effort she does on the website. My preferred cookbooks are the ones that make me wish to prepare right now with active ingredients that I have on hand. If you’re even a bit like me because regard, this one will end up being a quick favourite. A couple of other dishes I have actually lined up to materialize quickly: pizza hamburgers (with a quinoa and chickpea base!), the legendary vegan nachos, garlic scalloped potatoes, and the gluten-free banana chocolate pecan muffins. I hope that you get a possibility to inspect this one out!

A 3/4 angle shot of a tahini sauce being whisked up in a white enamelware mug.

An overhead shot of a vegan stuffed sweet potato with chickpeas on a white plate.

Vegan Stuffed Sugary Food Potatoes with Crispy Chickpeas & Tahini

Vegan packed sweet potatoes are a simple, vegan main dish. Velvety tahini sauce, crispy chickpeas, herbs, and lime comprise the filling. This dish is Excerpted from Minimalist Baker’s Everyday Cooking.

PREPARATION TIME 30 minutes COOK TIME 25 minutes OVERALL TIME 55 minutes

Course Main Dish, Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 4

Author: Laura Wright

Active Ingredients

  • 4 medium sweet potatoes, halved lengthwise

Crispy Chickpeas

  • 2 teaspoons coconut oil
  • 2 cups prepared chickpeas, approximately one 15-ounce can, drained pipes
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon carefully grated fresh ginger
  • 1/4 teaspoon ground coriander
  • 1 tablespoon pure maple syrup
  • 1 tablespoon gluten-free tamari soy sauce
  • 1/2 teaspoon chili garlic sauce/other hot sauce

Ginger Tahini Sauce

  • 1 tsp carefully grated fresh ginger
  • 1/4 cup tahini
  • 1 lime, juiced (about 2 tablespoons of juice)
  • 1-2 tablespoons gluten-free tamari soy sauce
  • 2-3 tablespoons pure maple syrup
  • 1/2 teaspoon chili garlic sauce/other hot sauce
  • warm water to thin, about 2-3 tablespoons

To Garnish:

  • 2 green onions, sliced
  • 1/4 cup sliced cilantro, or other leafy herb
  • sesame seeds
  • additional chili garlic sauce, or other hot sauce (I utilized Cholula)
  • lime wedges


  • Preheat the oven to 400 degrees F. Line a baking meal with 2-inch sides with parchment paper. Set the sweet potatoes, flesh side down, onto the parchment. Bake sweet potatoes up until they hurt all the method through, about 25 minutes.
  • While sweet potatoes bake, warm the grapeseed oil in medium frying pan over medium heat. In a medium bowl, toss the chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and hot sauce.
  • Transfer the chickpeas to the frying pan. Sauté chickpeas up until noticeably browned and gently dried. The spices must form a golden “crust” on the exterior of the chickpeas. This must take about 5 minutes with periodic stirring.
  • Utilizing the very same bowl that you tossed the chickpeas in, rapidly blend together the tahini sauce. Mix together the ginger, tahini, lime juice, tamari, maple syrup, and hot sauce. Once it’s completely smooth, include enough warm water to get the sauce to pourable consistency. Blend completely and reserved.
  • Location baked sweet potatoes on plates or a plate. Leading the sweet potato halves with tahini sauce, the prepared chickpeas, green onions, cilantro/herbs, sesame seeds, and additional hot sauce. Serve lime wedges on the side. Delight in right away.


  • Excerpted with authorization from Minimalist Baker’s Everyday Cooking
  • I seem like this would be an absolutely exceptional “crammed french fries” circumstance if you baked up your sweet potatoes as french fries rather of halves. Simply a believed;-RRB-
  • Both supermarket I went to ran out cilantro (this is a repeating style for me for some factor), so I simply ripped up a little basil that I had on hand. I think of great deals of leafy herbs would be tasty with this dish.
  • Likewise, I made the sauce and after that doubled it since it’s so tasty.

An overhead shot of vegan stuffed sweet potato halves with chickpeas and a creamy sauce. The sweet potatoes are on a white background. Program Conceal 39 remarks

  • Tori// Gringalicious

    I’m can’t consider anything I ‘d like more than to be consuming this today! Omg, these appearance amazing and ginger tahini sauce, AGH I can’t manage it, YUM!! I actually need to attempt these! Reply

    • Laura

      They seriously are the ideal supper. Dana accomplished with this one!
      xo L Reply

  • Abby @ Heart of a Baker

    I do not loooove sweet potatoes (I understand!), however these are making me alter my tune! Eliminating it with the photos lady:-RRB- Reply

    • Laura

      Ahahaha I seem like a great deal of your remarks typically begin with “I do not like [insert vegetable],” however I actually do believe you would like these all drowning because tahini:D Thanks Abby xoxo Reply

  • Allyson

    I’m somewhat embarrassed to confess that I have actually never ever packed a sweet potato prior to. I believe it’s time I go fix the mistake of my methods, with tahini sauce and sauteed chickpeas. Reply

    • Laura

      Thanks Allyson! There’s many instructions you can opt for it and they’re so simple. Hope you get to attempt this variation of Dana’s:-RRB-
      xo L Reply

  • Hafsa

    I actually like sweet potatoes and your mouth watering dish is cool. I am going to attempt this dish soon.:-RRB- Reply

    • Laura

      Thanks a lot, Hafsa! Hope you get a possibility to attempt it.
      – L Reply

  • Nikki

    WHAT !! These look incredible!! I like sweet potatos so this requires to take place. Spectacular images, Xx

    Nikki Reply

    • Laura

      Thanks a lot, Nikki!
      – L Reply

  • Sarah|Well and Complete

    Such an excellent option from the cookbook! Chickpeas + sweet potatoes are such a fantastic mix. And as a food blog writer, I understand how remarkable it is when you get to sort of take a break a little and cook utilizing another person’s dish. It’s such a good rest! And what much better hands to be in than Dana’s:D Reply

    • Laura

      I had a tough time choosing which dish to select if I’m being sincere. Whatever in the book looks so great! And you’re right, working from a book is such a good break. Constantly advises me of why I like cooking a lot in the very first location:-RRB-
      xo L Reply

  • Jodi

    Yum yum yum. Never ever have sufficient variations of packed sweet potatoes, and this one looks bomb. Those crispy meaty chickpeas are the ideal addition, love Dana’s cooking design:-RRB- xx Reply

    • Laura

      I might consume variations of packed sweet potatoes practically every night and never ever get tired. The texture combination of the chickpeas and sweet potatoes in this one is so terrific. Hope you get a possibility to have a look at Dana’s book!
      xo L Reply

  • Jessie Snyder|Faring Well

    Yes to whatever you stated here– this book is magic, similar to Dana’s blog site! I like it’s approachability– and being so tasty I seem like it would trick anybody as “healthy” food. These potatoes are so relaxing! Perfect for the overcast day we had today. Got ta attempt that tahini;-RRB- XO Reply

    • Laura

      So pleased that you’re caring Dana’s book too, lady. And it holds true: she might make a health nut out of anybody with these dishes. You will loooove this tahini sauce. I have actually attempted a million variations and this one is quickly among my favourites.
      xoxo L Reply

  • Gemma

    Charming dish! Thanks for sharing:-RRB- Reply

  • Amanda|What’s Cooking

    Thank you a lot for this post! I like your website and the minimalist baker, however how in the world have i only simply found Jessica?! I have actually invested all the time on her website listening to podcasts and it’s actually been so terrific. My partner just recently has actually learnt that he has high cholesterol and triglycerides genetically and we actually require to restrict his fats, sugars, carbohydrates, and so on and we have actually been attempting to accept the modifications. The medical professional informed us not to go to extremes, however when it’s somebody you like it’s difficult not to. In real cook type, I have actually accepted the difficulties and what a fantastic thing to discover a neighborhood of individuals who have actually currently accepted and have actually fallen for alternative diet plans. Reply

    • Laura

      So pleased to present you to Jess’s incredible podcast. She constantly has such motivating visitors and her interview design is so natural. Plus, she’s a friend of mine so this is additional great news. That’s incredible that you’re stepping up to the obstacle of upgrading you and your partner’s diet plan for his health, and going all the method with it. Best of luck proceeding with it all:-RRB-
      – L Reply

  • Sara @ Cake Over Steak

    This sounds sooooo great and your images are drool-worthy. Simply beautiful. Reply

    • Laura

      Thanks Sara! xoxo Reply

  • Maya|Spice + Sprout

    I make tahini sauce in many variations a minimum of two times a week, this one appears like a winner! I am actually into dishes today that are relaxing and fresh, sort of reproducing the spring weather condition outside! Stunning images as constantly

Leave a Reply

Your email address will not be published. Required fields are marked *