Chickpea Stuffed Sweet Potatoes
Tuesday, January 13, 2026
We found some purple sweet potatoes! This is a Complete Meal. This combination of ingredients tastes so fantastic together, and is so satisfying, I feature it regularly in my meal rotation. Perhaps a little too often, this time my kids were like....I really like these, but it seems like we have them a lot...
Ingredients:
- 4 medium sweet potatoes
- 1/2 of a red cabbage
- 1 container cherry tomatoes
- one bunch fresh parsley
- 1 cup sauerkraut
- balsamic vinegar or vinaigrette
- One 15 oz can chickpeas, or 1 3/4 cup sprouted cooked chickpeas
- Olive oil
- 1 tsp each: cumin, smoked paprika and onion powder, salt
- 1/2 cup hummus
- 1/2 cup water
- juice of one lemon
- one garlic clove
1. Preheat oven to 450. Scrub and prick 4 medium sweet potatoes, bake for 45-60 minutes until tender.
2. While the potatoes are roasting up, prepare the tomato cabbage salad topping.
3. Finely shred about 4 cups of cabbage, dice one container of cherry tomatoes, chop one bunch of parsley fine, and mix it all in a big bowl with 1 cup of sauerkraut.
4. Drizzle it all with balsamic vinegar or a balsamic vinaigrette.
5. Drain 1 3/4 cup (or one can) chickpeas and place on parchment lining for air fryer or cookie sheet. Spritz with olive oil and season with 1 tsp each of cumin, paprika, onion powder and salt.
6. Roast chickpeas in air fryer or oven for last 15-20 minutes of potato baking time, shaking or stirring once during cooking time.
7. While everything is roasting away, prepare the creamy hummus sauce--(the crowning achievement of this dish in my humble opinion)
8. In a jar, shake up 1/2 cup water, generous 1/2 cup hummus, juice of one lemon and one clove of garlic, pressed.
9. Assemble potatoes. Split lengthwise and fluff up the flesh with a fork. Sprinkle in some chickpeas, top with a generous helping of the cabbage mixture and drizzle on the creamy sauce.
10. Try not to scarf it up too quick. Take your time and really enjoy!
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