Hello lovelies,
on a gray autumn evening there is hardly anything cozier in our house than a tray full of stuffed sweet potatoes. While the sweet potatoes turn soft in the oven, I make a quick filling of chickpeas, bell pepper, tomato and basil. Vegan mozzarella goes on top, and after 10 minutes in the oven it pulls the most wonderful strings.
Stuffed vegetables from the oven are a real favorite in our family. In autumn my stuffed pumpkin with rice and feta often lands on the table too, and both dishes have one thing in common: the oven does most of the work, not you.
Why sweet potatoes and chickpeas go so well together
The sweet potato brings a mild sweetness and a soft, almost creamy texture. The chickpeas add bite and make the dish properly filling, while bell pepper, oregano and paprika give it a savory note that balances the sweetness. The tomato only goes into the skillet shortly before the end, so it stays juicy and fresh.
To keep the sweet potatoes from bursting in the oven, prick them all over with a fork first. After baking I halve them lengthwise and loosen the flesh a little with the fork, so every half takes more filling and everything comes together as you eat.
I love the sweet potato and chickpea combination in a pot on cold days too, for example in my sweet potato curry with chili naan. The curry is creamier, the stuffed sweet potatoes are more the oven dinner for the whole family.
By the way, our kids are allowed to top their own halves. Whoever wants more cheese gets more cheese, and whoever doesn't like bell pepper simply pushes it to the side. Most of the time there is a green salad on the side, and dinner is complete.
Chickpeas and roasted vegetables are a well-practiced team in our kitchen anyway. When friends come over, I like to make my loaded hummus with roasted veggies, a big platter for sharing with plenty of bread.
I hope you enjoy making these. Tell me in the comments what you like to stuff your sweet potatoes with.
