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 chickpea stuffed 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.
Newsletter
More Sweet Potato Recipes
Sweet Potato Latkes
Chickpea, Quinoa, and Sweet Potato Bowls
Sweet Potato Flatbread
Roasted Broccoli and Sweet Potato Lentil Bowl
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Tabbouleh and Crispy Chickpea Stuffed Sweet Potatoes
Ingredients
- 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.2 medium sweet potatoes
- To prepare the crispy spiced chickpeas, place the rinsed chickpeas into a baking sheet, preferably with higher sides.300 grams cooked or canned chickpeas
- Add the olive oil, salt, pepper, cumin, cinnamon, and coriander, then use your hands to mix until the chickpeas are fully coated.1 tablespoon olive oil, 1/2 teaspoon sea salt, 1/2 teaspoon pepper, 1/2 teaspoon cumin, 1/2 teaspoon cinnamon, 1/4 teaspoon ground coriander
- 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.Hummus, Baba ghanoush, Pomegranate arils, Rucola or spinach, Extra 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.200 grams bulgur, cooked, 20 grams mixed fresh herbs, chopped, 1 medium tomato, 1 tablespoon olive oil, Zest of a lemon, Juice of a lemon, 1/2 teaspoon sea salt, 1/4 teaspoon sumac
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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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Lupita Lupita says
Food looks amazing.
Thank you for sharing….
We will definitely be making this recipes
Nicole Fraser says
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!
Nicoletta De Angelis Nardelli says
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!
Gabrielle @ eyecandypopper says
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!