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Chickpea Spinach Potatoes

Featured in Flavorful Vegan Creations.

Loaded Chickpea Spinach Potatoes are a quick vegan dish made with oven-baked sweet potatoes, spiced chickpeas roasted to crisp perfection, and garlic-spinach for added flavor. A good drizzle of tahini ties it together, creating a mix of sweet potatoes’ softness, crunchy chickpeas, wilted greens, and nutty smoothness. Mix and match toppings and prep parts ahead for a stress-free meal.
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Un'immagine di una donna con i capelli raccolti in una borsa.
Updated on Sat, 05 Apr 2025 22:17:20 GMT
Stuffed sweet potatoes loaded with crisp chickpeas and fresh spinach, a healthy filling meal. Pin it
Stuffed sweet potatoes loaded with crisp chickpeas and fresh spinach, a healthy filling meal. | kyliecook.com

Velvety, plump sweet potatoes serve as the perfect base for a colorful mix of crunchy chickpeas and soft spinach in this wholesome meal. Every mouthful delivers a wonderful contrast of textures and tastes, from the natural sweetness of the potatoes to the spiced earthiness of chickpeas, all finished with a smooth tahini topping.

I stumbled upon this amazing combo during a super hectic week when I wanted meals that were both healthy and filling. The way the tahini sinks into the hot potato while the chickpeas stay nice and crisp makes eating this dish really enjoyable.

Complete Ingredients Guide

  • Sweet potatoes: Go for medium ones with clean, unmarked skin. The jewel or garnet types taste the best
  • Chickpeas: For canned ones, pick low-sodium and wash them well. Dry them fully for best crunch
  • Spinach: Go with fresh baby spinach for better texture and quicker cooking. Don't use frozen as it gets too watery
  • Tahini: Look for brands listing only sesame seeds. Good tahini should be thick but still pourable
  • Garlic: Only use fresh cloves - the jarred stuff won't give you the full flavor
  • Olive oil: Use extra virgin to boost the taste of both chickpeas and spinach
Hearty plant-based dinner featuring sweet potatoes topped with chickpeas and spinach. Pin it
Hearty plant-based dinner featuring sweet potatoes topped with chickpeas and spinach. | kyliecook.com

Simple Cooking Instructions

Getting sweet potatoes just right:
Wash potatoes well with cool water. Dry them and poke several holes with a fork. Rub some olive oil on them and add a bit of salt. Put them straight on the oven rack. Stick a foil-lined baking sheet underneath to catch drips. Cook at 375°F for 45-55 minutes until they're soft all the way through.
Making chickpeas super crunchy:
Empty and rinse the chickpeas. Put them between paper towels and dry them completely. Take off any loose skins for extra crunch. Mix with olive oil and spices until they're all covered. Spread them out on a baking sheet with space between them. Cook until they're golden and crunchy, giving the pan a shake halfway.
Cooking spinach the right way:
Heat some olive oil in a big pan over medium heat. Cook the chopped garlic until it smells good. Add spinach bit by bit, letting each bunch wilt a little. Add salt and pepper as you go. Cook just until it's wilted but still looks bright green.
Mixing up tahini sauce:
Stir tahini until it's smooth. Add lemon juice and garlic. Add warm water slowly until it's the right thickness. Add salt and cumin if you want.
Putting it all together:
Cut potatoes down the middle. Fluff up the inside with a fork. Add a layer of spinach, then the chickpeas. Pour plenty of tahini sauce on top. Finish with fresh herbs and some red pepper flakes.

When I first started cooking this dish, I found out that being patient with the chickpeas really matters. Taking that extra time to dry them fully and remove loose skins turns them from just roasted to incredibly crunchy.

Last Thoughts: After making this dish many times, I've realized it's more than just a healthy dinner - it shows how simple, whole foods can come together into something amazing. The creamy sweet potato next to crunchy chickpeas, with tender spinach and smooth tahini tying it all together... it's comfort food that's actually good for you. Whether you're new to plant-based meals or just want something tasty, this dish proves healthy eating can be both nourishing and super delicious.

Mouth-watering sweet potatoes stuffed with seasoned chickpeas and fresh spinach. Pin it
Mouth-watering sweet potatoes stuffed with seasoned chickpeas and fresh spinach. | kyliecook.com

Frequently Asked Questions

→ Can I prep parts in advance?
Absolutely! Keep the potatoes, chickpeas, and spinach separate. Warm the potatoes and chickpeas in the oven at 350°F before putting it all together.
→ How do I keep the chickpeas crunchy?
Store the roasted chickpeas separately and rewarm them in the oven so they stay crispy. Don’t mix them with the potatoes too soon.
→ Can I switch up the greens?
Yes! Kale works great, but give it a few extra minutes to cook compared to spinach.
→ How long will the leftovers last?
Keep each component in its own container in the fridge, and they’ll stay good for up to 3 days.
→ What’s a good substitute for tahini?
You can swap it with any nut or seed butter mixed with water, or use Greek yogurt if you’re okay with a non-vegan option.

Chickpea Spinach Potatoes

Soft sweet potatoes stuffed with cumin-kissed crispy chickpeas and spinach sautéed in garlic, all topped with a smooth tahini finish.

Prep Time
10 Minutes
Cook Time
60 Minutes
Total Time
70 Minutes
By: Kylie

Category: Plant-Based Eats

Difficulty: Easy

Cuisine: Mediterranean

Yield: 4 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Main Ingredients

01 1 garlic clove, finely chopped
02 1 cup baby spinach leaves
03 1 can (15 oz) chickpeas, rinsed and drained
04 4 medium-sized sweet potatoes

→ Seasonings & Oil

05 1/2 teaspoon ground black pepper
06 1 teaspoon coarse salt
07 1 tablespoon plus 1 teaspoon olive oil
08 1 teaspoon ground cumin

→ Toppings

09 Crushed red chili flakes
10 Pinch of flaky sea salt
11 2 tablespoons sesame tahini

Instructions

Step 01

Set your oven to 375°F. Poke the sweet potatoes with a fork, lay them out on a baking tray, and cook for 45 to 55 minutes till they feel soft. Let them cool a few minutes, slice each one in half, and fluff up the insides with a fork.

Step 02

Mix chickpeas with 1 tablespoon olive oil, cumin, salt, and pepper in a bowl. Spread evenly on a baking sheet and roast at 375°F for 30 to 35 minutes, giving the tray a shake halfway through.

Step 03

Warm 1 teaspoon of olive oil in a little pan over medium heat. Drop in the spinach and stir for 2 minutes until it wilts. Then toss in garlic, a pinch of salt, and a dash of pepper, letting them cook another minute until they smell fragrant.

Step 04

Take the sweet potato halves and load them up with the roasted chickpeas and cooked spinach. Add a drizzle of tahini over the top, then finish with a sprinkle of the flaky salt and chili flakes.

Notes

  1. This filling plant-based dish features fluffy sweet potatoes paired with crunchy, spiced chickpeas and garlicky spinach, made extra luscious with a tahini drizzle.
  2. Kale works instead of spinach but needs extra time to soften.
  3. Store leftovers for up to 3 days. Keep everything separate, and reheat the potatoes and chickpeas in the oven at 350°F.
  4. Want to switch it up? You can add avocado slices, fresh herbs, or even cheese or Greek yogurt if you're not going vegan.

Tools You'll Need

  • Sheet pan for roasting
  • Small frying pan
  • Fork for fluffing and pricking

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Tahini (made from sesame seeds) is included

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 378
  • Total Fat: 11 g
  • Total Carbohydrate: 62 g
  • Protein: 10 g