Moroccan Chickpea Stuffed Sweet Potatoes
These stuffed sweet potatoes are loaded with warmly spiced Moroccan chickpeas featuring ras el hanout, dried apricots, and fresh herbs for a complex and deeply satisfying meal. It is an impressive dish that balances sweet, savory, and aromatic flavors in every forkful.
Tender roasted sweet potatoes stuffed with fragrant Moroccan-spiced chickpeas make a stunning high-protein vegan dinner.
Nutrition per serving
Ingredients
Base
Protein
Spices
Sweetness
Garnish
Sauce
Instructions
Bake the Sweet Potatoes
Preheat oven to 400 degrees Fahrenheit. Pierce each sweet potato several times with a fork and place directly on the oven rack or a baking sheet. Bake for 40 to 45 minutes until completely tender when pierced with a knife and the skin is slightly crisp.
Cook the Chickpea Filling
While the potatoes bake, heat a saucepan over medium heat with a splash of oil. Add the ras el hanout and stir for 60 seconds. Add the diced tomatoes and cook for 5 minutes, then stir in the chickpeas and chopped apricots. Simmer for 10 minutes until the sauce is thick and the flavors meld together.
Score and Open the Potatoes
Remove the baked sweet potatoes from the oven and allow them to rest for 2 minutes. Cut a deep slit down the center of each potato and use a fork to gently fluff and expand the flesh, creating a well to hold the filling.
Fill and Garnish
Spoon a generous amount of the Moroccan chickpea mixture into each sweet potato, allowing it to overflow onto the plate. Top with fresh cilantro and a dollop of vegan yogurt if desired. Serve immediately while hot.
Substitutions
Common mistakes
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