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Veggie stuffed sweet potato with crispy chickpeas and tahini drizzle

Veggie Stuffed Sweet Potatoes with Tahini Drizzle

Course Main Course
Cuisine American, Mediterranean
Keyword chickpea, potato, sweet potato, tahini, vegan, vegetarian


  • 2 whole sweet potatoes
  • 3 tbsp olive oil
  • 4 cups raw spinach, or 2 cups frozen spinach
  • 1/4 medium white onion, sliced
  • 1 bell pepper, sliced
  • 1/4 cup tahini
  • 1 clove garlic, minced
  • 2 tbsp coarse grain mustard
  • 3 tsp honey, or maple syrup if vegan
  • 1 tsp soy sauce
  • 1-3 tbsp water
  • 1/4 cup roasted crispy chickpeas, or any roasted nut/seed


  1. Preheat oven or air fryer to 400 degrees. Poke sweet potatoes 10-15 times each with knife or fork, rotating poking to allow for even cooking. Rub each sweet potato with 1 tbsp olive oil.

  2. Bake sweet potatoes in air fryer for 40 minutes or in oven for 1 hour or until fork tender.

  3. While potatoes are cooking, heat remaining 1 tbsp olive oil over medium-low heat and sauté spinach, onion, and bell pepper until cooked, about 10 minutes.

  4. Whisk together tahini, garlic, mustard, honey, and soy sauce. Gradually add water until desired consistency is achieved.

  5. Halve sweet potatoes and top with sautéed veggies and drizzle with tahini sauce. Top with crispy chickpeas (recipe coming soon!) or your favorite roasted nut or seed.