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Stuffed Sweet Potatoes with Chickpeas

Prep 15 min·Cook 60 min·Total 75 min·4 servings·VEGAN·420 kcal
Stuffed sweet potatoes with chickpeas and melted cheese on a dark baking tray, with fresh basil

Ingredients

For the sweet potatoes

  • 4 sweet potatoes (medium, about 250 gr (8.8 oz.) each)

For the filling

  • 1 Tbsp olive oil
  • 1 onion
  • 2 garlic cloves
  • 1 bell pepper (red or yellow)
  • 1 can chickpeas (about 400 gr (14 oz.), drained about 240 gr (8.5 oz.))
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 pinch sugar
  • salt and pepper (to taste)
  • 1 tomato
  • 1/2 bunch fresh basil

For topping

  • 100 gr (3.5 oz.) vegan mozzarella (or regular mozzarella for a vegetarian version)

Equipment: baking sheet lined with parchment, fork, large skillet, wooden spoon, sieve, grater, knife and cutting board

Instructions

Bake the sweet potatoes

  1. 1.Preheat the oven to 200°C (392°F) conventional heat and line a baking sheet with parchment.
  2. 2.Scrub the sweet potatoes well and prick them all over several times with a fork so they don't burst while baking.
  3. 3.Place the sweet potatoes on the baking sheet and bake for 45 to 60 minutes until soft. Check with a knife at the thickest part that they are cooked through.

Make the filling

  1. 1.Meanwhile, peel and finely chop the onion and garlic. Wash, seed and finely dice the bell pepper. Wash and dice the tomato. Wash and roughly chop the basil. Drain the chickpeas in a sieve.
  2. 2.Heat the olive oil in a large skillet. Sauté the onion, garlic and bell pepper until soft and lightly browned.
  3. 3.Add the chickpeas and fry for a few minutes.
  4. 4.Season with oregano, paprika, sugar, salt and pepper. Stir in the diced tomato and half of the basil and cook everything for another 2 to 3 minutes.

Stuff and bake

  1. 1.Halve the baked sweet potatoes lengthwise and loosen the flesh a little with a fork to make a hollow for the filling.
  2. 2.Divide the chickpea and bell pepper filling among the sweet potato halves.
  3. 3.Grate the vegan mozzarella or tear it into small pieces and scatter it over the filling.
  4. 4.Bake the stuffed sweet potatoes for another 10 minutes until the cheese has melted and turned lightly golden.

Serve

  1. 1.Take the sweet potatoes out of the oven, sprinkle them with the remaining basil and serve hot.

Notes

Tip from my kitchen: choose sweet potatoes of about the same size so they are all done at the same time. The filling is also lovely with 1 handful of spinach wilted in the skillet at the end. If you like it spicy, swap part of the paprika for smoked paprika or add a little chili. With regular mozzarella the dish becomes vegetarian instead of vegan. Leftovers keep for 2 days in the fridge and crisp up again in the oven.

Nutrition per serving: 420 kcal · 9 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook

© Verena Frei · frei-style.com

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