Tabbouleh and Crispy Chickpea Stuffed Sweet Potatoes

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.

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 and #occasionallyeggs.

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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