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. 

Course Main Course
Cuisine Vegan
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people


  • 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


  • 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


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


  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.


  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.


• 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.