Cozy Moroccan Stuffed Sweet Potatoes

I remember when we moved here last year I was just in awe at how abundant the local produce was – that’s not the case this year after a very cold and rainy summer and a late frost in the spring. Some things did pretty well despite the cold.

On top of sweet potatoes, I’ve been knee-deep in apples from Omi’s trees, mushrooms, rose hips, and hokkaido pumpkins. The mushrooms in particular loved the summer-not-summer weather and they’re all over the place.

I went mushroom picking for the first time last week and got a bunch of parasol mushrooms, and we’re going to head into the woods again this week and see what we can find. I’m trying to collect and dry or jar more this year for us and to give away at the holidays. I’ve been doing handmade Christmas for a few years now and it’s important to start early!

It looks like our two foster cats are going to be adopted this week and I’m feeling a bit ambivalent about it. Graham’s working 14-hour days right now so it’s definitely more practical that they’re going, and I’m thrilled that they’re finding a permanent home, but I’ll miss them. They’re sweet cats. After they go, we’re not going to foster any others while we’re living here.

We’re dog-sitting after Christmas again and have a couple of trips planned, and we have to move out of our apartment in the spring anyway. The house we’re living in is for sale right now as well so the realtor comes once a week (bleurgh) and cleaning up takes a lot longer with two cats lazing around getting everything all hairy, hah.

About the recipe – it’s very simple, just baked sweet potatoes stuffed with tabbouleh, greens, crispy chickpeas, hummus, and baba ghanoush. I used what I had on hand after shooting the dip recipes and it came together really easily. Of course you can use store-bought hummus or whatever else you have, but it really needs that creaminess or else it’s a bit boring.

The actual work involved in this recipe is minimal, it’s just cooking the sweet potato that takes some oven time, but you can do something else while they’re baking. I used traditional bulgur in the tabbouleh but you can sub quinoa to make it gluten-free if that’s a concern for you. The bulgur is traditional, but the herb to grain ratio is not, because I want to fill my belly and save my wallet.

These vegan stuffed sweet potatoes are the coziest meal ever and really perfect for chilly weather, especially during the shifting period into autumn, when we still have some late-season tomatoes.

If you’re looking for some more healthy fall recipes using sweet potato, take a look at these:

Chickpea Sweet Potato Burgers
Sweet Potato Pancakes (Latkes)
Chickpea, Sweet Potato, and Kale Curry
Sweet Potato Spinach Slab Pie
Moroccan Quinoa and Sweet Potato Lunch Bowls
Cauliflower, Sweet Potato, and Chickpea Curry
Moroccan Chickpea, Sweet Potato, and Kale Stew

Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via email, facebook, and pinterest.

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Yield: Serves two

Cozy Moroccan Stuffed Sweet Potatoes

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Vegan Moroccan stuffed sweet potatoes - these are filled with an easy bulgur tabbouleh, hummus, baba ghanoush, crispy chickpeas, and pomegranate. 

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Ingredients

• 2 medium sweet potatoes, washed
• 1 1/2 cups / 300 grams cooked chickpeas, or 1 can
• 1 tablespoon oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon coriander

Tabbouleh

• 1 cup / 250 grams bulgur, cooked
• 1 cup / 25 grams mixed fresh herbs*, chopped
• 1 medium tomato, finely chopped
• 1 tablespoon olive oil
• Juice and zest of a lemon
• 1/2 teaspoon sea salt
• 1/4 teaspoon sumac, optional

Toppings

• Hummus
• Baba ghanoush
• Pomegranate arils**
• Rucola or spinach
• Extra herbs

Instructions

1. Preheat the oven to 200C / 400F. Place the sweet potatoes onto a baking sheet* and bake for about an hour, or until they can be easily pierced with a fork.
2. To prepare the crispy spiced chickpeas, place the rinsed chickpeas into a baking sheet, preferably with higher sides. Add the oil and spices, then use your hands to mix until the chickpeas are fully coated. Place them in the oven halfway through the sweet potato baking time and bake for about 30 minutes, until golden. They'll crisp up more once you take them out of the oven.
3. To serve, cut the cooked sweet potatoes open but not all the way through. Mash the inside slightly with a fork, place some rucola inside, then add tabbouleh. Top with plenty of hummus and baba ghanoush, pomegranate, crunchy chickpeas, and additional herbs.

Tabbouleh

1. In a medium bowl, mix all of the tabbouleh ingredients until fully combined. Keep any leftovers in the fridge for up to three days.

Notes

• Don't place the sweet potatoes directly onto an oven rack, they'll get sugars all over your oven. I learned this by mistake and cleaning burnt sugar from your oven is a bitch.
* I used a combination of mint, oregano, and parsley. Choose whatever herbs you prefer.
* If you don't have pomegranate, you can use raisins for a little sweetness instead.

Nutrition Information:

Yield:

2

Serving Size:

1 potato
Amount Per Serving: Calories: 880Total Fat: 25gSaturated Fat: 3gUnsaturated Fat: 19gSodium: 1106mgCarbohydrates: 148gFiber: 34gSugar: 12gProtein: 29g

This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.