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Mains

Tabbouleh and Crispy Chickpea Stuffed Sweet Potatoes

October 15, 2021 by Alexandra Daum
Vegan stuffed sweet potatoes - these are filled with an easy bulgur tabbouleh, hummus, baba ghanoush, crispy chickpeas, and pomegranate.
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Chickpea, bulgur, and greens stuffed into roasted sweet potato.

This is a great weeknight dinner. Baked stuffed sweet potatoes with tabbouleh, greens, crispy chickpeas, hummus, and baba ghanoush. If you make the dips in advance to have on hand, it comes 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. The bulgur used in the tabbouleh is traditional, but the herb to grain ratio is not, because I want to fill my belly and save my wallet (we don’t have a garden right now, and it’s the worst!).

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

Ingredients

  • Sweet Potatoes: no need to peel, but give them a good scrub in case you want to eat the skin too.
  • Chickpeas: cooked or canned. If using canned, rinse very well beforehand.
  • Olive Oil: for roasting the chickpeas and for the tabbouleh.
  • Spices: salt, pepper, cumin, cinnamon, and coriander. Change this up to suit your preferences, or use something like a Moroccan spice blend (pg. 248 in Occasionally Eggs).
  • Bulgur: I recommend following the cooking directions on the package. If you need for guidance, here’s a good post on how to cook bulgur.
  • Herbs: use a mix you like. For this dish, I recommend something like a blend of parsley, mint, and oregano.
  • Tomato: this is optional, but good if you have some end of season fruits.
  • Lemon: both the zest and the juice. If lemons are out of season, use preserved lemon instead.
  • Hummus and Baba Ghanoush: find both recipes in this post, plus an interview with Khaled, who generously provided them.
  • Pomegranate: optional but delicious. If not using pomegranate, sub raisins.
  • Greens: rucola (arugula/rocket), baby spinach, or other hardy greens like chard.

Notes and Substitutions

For a gluten-free option, use quinoa for the tabbouleh instead of bulgur.

If you don’t have sweet potato but this recipe looks delicious, use small pumpkins! Simply halve a pumpkin, roast until soft, and then stuff in the same way.

Make sure you roast the sweet potatoes on a baking sheet. Baking them directly on the oven rack will result in burned sugar at the bottom of your oven, as they release some liquid during cooking.

This sweet potato red lentil dip would be a great sub for hummus.

More Sweet Potato Recipes

Sweet Potato Flatbread
Black Bean Sweet Potato Chili
Cauliflower, Sweet Potato, and Chickpea Curry

More Autumn Mains

Chickpea Noodle Soup
Vegan Stuffed Shells
Green Monster Swiss Chard Frittata

Front view of a stuffed sweet potato with pomegranate.

Let’s connect! For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email. If you make this recipe, I’d love to see! Tag your instagram versions with @occasionallyeggs.

Yield: 2

Tabbouleh and Crispy Chickpea Stuffed Sweet Potatoes

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
5 from 1 vote

Ingredients

Metric – American
  • 2 medium sweet potatoes scrubbed
  • 300 grams cooked or canned chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground coriander

Tabbouleh

  • 200 grams bulgur, cooked
  • 20 grams mixed fresh herbs, chopped
  • 1 medium tomato finely chopped
  • 1 tablespoon olive oil
  • Zest of a lemon
  • Juice of a lemon ~3 tablespoons
  • ½ teaspoon sea salt
  • ¼ teaspoon sumac optional

Toppings

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

Instructions

  • Preheat the oven to 200°C (400°F). Place the sweet potatoes onto a baking sheet and bake for about 40 minutes, or until they can be easily pierced with a fork.
  • To prepare the crispy spiced chickpeas, place the rinsed chickpeas into a baking sheet, preferably with higher sides.
  • Add the olive oil, salt, pepper, cumin, cinnamon, and coriander, 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 20 minutes, until golden. They’ll crisp up more once you take them out of the oven.
  • To serve, cut the cooked sweet potatoes in half, but not quite all the way through. Mash the inside slightly with a fork, place some rucola inside, then add the tabbouleh. Top with plenty of hummus and baba ghanoush, pomegranate, crunchy chickpeas, and additional herbs.

Tabbouleh

  • In a medium bowl, mix the bulgur, herbs, tomato, olive oil, lemon zest, lemon juice, salt, and sumac until fully combined. Keep any leftovers in the fridge for up to three days.

Notes

For a gluten-free option, use quinoa for the tabbouleh instead of bulgur.
If you don’t have sweet potato but this recipe looks delicious, use small pumpkins! Simply halve a pumpkin, roast until soft, and then stuff in the same way.
Make sure you roast the sweet potatoes on a baking sheet. Baking them directly on the oven rack will result in burned sugar at the bottom of your oven, as they release some liquid during cooking.
This sweet potato red lentil dip would be a great sub for hummus.

* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.


Nutrition

Serving: 1potato Calories: 669kcal Carbohydrates: 111g Protein: 21g Fat: 19g Saturated Fat: 2g Polyunsaturated Fat: 15g Sodium: 1203mg Fiber: 24g Sugar: 32g

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

© Alexandra Daum
Course: Mains
Cuisine: Middle Eastern
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This post was first shared in October 2017. It has been updated with new, more helpful text, and some slight changes to the recipe, as of October 2021.

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More Mains:

Pasta with mushroom sauce on two plates with drinks.Vegan Mushroom Stroganoff
Three rice-stuffed pumpkins on plates.Vegetarian Stuffed Pumpkins
Plates with pieces of puff pastry pie on them.Roasted Vegetable Pie with Puff Pastry
Bowls of pumpkin curry with naan and small pumpkins around.Chickpea Pumpkin Curry

Previous Post: « Apple Crumble Cake
Next Post: Peanut Butter Puffed Wheat Squares »

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Comments

  1. Alexandra Daum says

    November 15, 2017 at 8:25 am

    So happy to hear that 🙂 Thank you!

    Reply
  2. Alexandra Daum says

    November 15, 2017 at 8:25 am

    Great idea, Nicole! I hadn't thought about it being festive, but you're right!

    Reply
  3. Alexandra Daum says

    November 15, 2017 at 8:25 am

    I had a follower on instagram say that they're planning on making these for thanksgiving breakfast with eggs, it sounds so good!

    Reply
  4. Alexandra Daum says

    November 15, 2017 at 8:24 am

    How nice! I had wanted to do some preserves as well but we had a late frost this year and the fruit did really poorly – next year! I think you'd really like the sweet potatoes and bulgur is a joy to cook, so simple.

    Reply
  5. Lupita Lupita says

    November 12, 2017 at 5:04 pm

    Food looks amazing.
    Thank you for sharing….
    We will definitely be making this recipes

    Reply
  6. Nicole Fraser says

    October 13, 2017 at 5:28 pm

    This is definitely a dish I could see being served with Christmas dinner, with the warming spices and people-pleasing sweet potato. Plus the festive red and green colors make it that much more adorable. Great recipe!

    Reply
  7. Nicoletta De Angelis Nardelli says

    October 13, 2017 at 1:52 pm

    This Christmas we're giving homemade presents as well: jams, chutneys, syrups 🙂 . These stuffed sweet potatoes look beautiful, we've never made them and I've never cooked bulgur, can you believe? Thank you for the recipe and the beautiful pictures!

    Reply
  8. Gabrielle @ eyecandypopper says

    October 13, 2017 at 1:52 pm

    Ahh! I want to eat this right now! (and it's breakfast time for me.) haha This sounds so delicious and comforting for the colder weather that we're starting to have here. Yum!

    Reply

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