• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
    • Seasonal
      • spring
      • summer
      • autumn
      • winter
    • Breakfast
    • Mains
    • Soups & Stews
    • Sides & Appetizers
    • Drinks
    • Cakes & Desserts
    • Cookies and Bars
    • Breads
  • About Me
  • FAQ
    • Privacy Policy
  • Contact
  • Work With Me

Occasionally Eggs

Seasonal, healthy, vegetarian recipes

Home • mains • Cozy Moroccan Stuffed Sweet Potatoes

October 11, 2017

Cozy Moroccan Stuffed Sweet Potatoes

Skip to Recipe

Moroccan inspired vegan stuffed sweet potatoes – these are filled with bulgur tabbouleh, hummus, baba ghanoush, crispy chickpeas, and pomegranate. All the best things to eat in autumn, wrapped up in a potato. Skip to the recipe →

Stuffed sweet potatoes with greens, hummus, chickpeas, and pomegranate on baking sheet.

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

Stuffed sweet potato with greens, hummus, chickpeas, and pomegranate on baking sheet.

Stuffed sweet potato with greens, hummus, chickpeas, and pomegranate on baking sheet.
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.

Continue to Content
Yield: Serves two

Cozy Moroccan Stuffed Sweet Potatoes

Cozy Moroccan Stuffed Sweet Potatoes

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: 880 Total Fat: 25g Saturated Fat: 3g Unsaturated Fat: 19g Sodium: 1106mg Carbohydrates: 148g Fiber: 34g Sugar: 12g Sugar Alcohols: 0g Protein: 29g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
© Alexandra | Occasionally Eggs
Cuisine: Middle Eastern / Category: Main Course

Filed Under: autumn Tagged With: chickpeas, easy, entree, fall, hummus, mains, moroccan, spice, sweet potato, vegan, vegetarian, winter

Previous Post: « Healthy Apple Crumble Bars
Next Post: Walnut Cookie Dough Energy Bites »

Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. Alexandra Daum says

    November 15, 2017 at 8:25 am

    So happy to hear that 🙂 Thank you!

    Reply

Leave a Reply Cancel reply

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

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

 

Meet Alexandra

Hi! I'm Alexandra, and this is my vegetarian recipe blog. In addition to being meat, soy, and dairy-free, most of my recipes are free of gluten, processed ingredients, and eggs. Head over to my about page to read more →

get weekly updates, exclusive recipes, and more

Winter Favourites

Warm Bulgur Lentil Salad | occasionallyeggs.com

Warm Bulgur Lentil Salad

Three bowls of cauliflower sweet potato curry with naan on dark background.

Cauliflower, Sweet Potato, and Chickpea Curry

Winter Raw Chocolate Bar with Pomegranate and Orange | occasionallyeggs.com

Winter Raw Chocolate Bar with Pomegranate and Orange

Moroccan Chickpea, Sweet Potato, and Kale Stew | occasionallyeggs.com

Moroccan Chickpea, Sweet Potato, and Kale Stew

More Winter Recipes

Footer

© 2014-2019 Occasionally Eggs || Do not use images or text without permission. All photographs and copy are the property of Alexandra Daum || Logo by Brooke Piche || This site contains affiliate links