byChristine |Dinner| 10.23.23
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This easy vegetarian dinner is so full of flavor! Baked sweet potatoes that are perfectly tender, stuffed with roasted and seasoned chickpeas, then topped with a light, creamy, savory broccoli pesto that brings everything together. Make this recipe as a healthy weeknight dinner or next-level side dish – your choice!
Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (Video)
There are lots of ways to make baked sweet potatoes, but if you’ve never had them stuffed with savory flavorful chickpeas and topped with a fresh, creamy broccoli pesto, then you absolutely have to try this recipe! It’s perfect as a vegetarian meal, can easily be made dairy-free with just one ingredient swap, and can also be made as a bowl recipe with cubed sweet potatoes instead of stuffed.
No matter how you approach this recipe, one thing is for sure: it’s SO good. I’m completely obsessed, and I know you will be, too!
You’ll Also Love: Crispy Chili Lime Chickpea Salad
Table of Contents
- Ingredients
- How to Make Baked Sweet Potatoes
- Roasting the Chickpeas
- Baking the Sweet Potatoes
- Making the Broccoli Pesto
- Stuff the Sweet Potatoes
- Tips/Variations for Stuffed Sweet Potatoes
- More Healthy Vegetarian Dinner Recipes
- Baked Sweet Potatoes Recipe
Ingredients
Chickpea Stuffed Sweet Potatoes
- Sweet Potatoes(halved)
- Chickpeas(drained and rinsed)
- Cumin
- Paprika
- Salt/Pepper
- Extra-Virgin Olive Oil – Or melted butter.
Broccoli Pesto Sauce
- Broccoli Florets
- Fresh Basil
- Pine Nuts
- Olive Oil
- Salt/Pepper
- Garlic Powder
- Lemon Juice
- Grated Parmesan Cheese – Easily make this recipe vegan and dairy-free by substituting with vegan mozzarella or vegan parmesan.
How to Make Baked Sweet Potatoes
These baked sweet potatoes are so easy to make! Here’s a rundown of how to make the recipe:
Roasting the Chickpeas
Toss the chickpeas in olive oil, cumin paprika, salt, and pepper. Place on a baking sheet lined with parchment paper.
Baking the Sweet Potatoes
Cut the sweet potatoes into halves and place them flesh-side down on the same sheet pan. Poke holes in the tops and roast for about 40 minutes, or until they’re fork-tender.
Making the Broccoli Pesto Recipe
Quickly blanch the broccoli in boiling water, then add to a food processor (or small blender) along with basil, pine nuts, olive oil, seasoning, lemon juice, and parmesan cheese. Blend until smooth!
Stuff the Sweet Potatoes
Mash up the middle of each sweet potato half, then fill with roasted chickpeas. Add fresh broccoli pesto on top and enjoy!
RELATED: 25+ Healthy Sweet Potato Recipes
Tips/Variations for Stuffed Sweet Potatoes
- If using a blender to make the broccoli pesto, it helps to use the tamper tool to push everything toward the blade.
- While this recipe is best served fresh, the sweet potatoes and the chickpeas can be roasted ahead of time and stored in the fridge (in an airtight container) for up to 2-3 days.
- Feel free to cube the sweet potatoes and turn this into an easy bowl recipe instead of stuffing them!
- Add a dollop of plain Greek yogurt, sour cream, hummus, or tahini.
- Sprinkle red pepper flakes over everything for a little kick!
- Feel free to add chicken, chopped kale, pumpkin seeds, chopped nuts, or anything else you want for added protein.
More Healthy Vegetarian Dinner Recipes
- Miso Noodle Bowls w/ Roasted Mushrooms
- Tandoori Paneer Salad
- 4-Ingredient Potato Soup
- Roasted Harissa Stuffed Eggplant
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4.84 from 43 votes
Print Recipe
Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto
This easy vegetarian dinner is so full of flavor! Baked sweet potatoes that are perfectly tender, stuffed with roasted and seasoned chickpeas, then topped with a light, creamy, savory broccoli pesto that brings everything together. Make this recipe as a healthy weeknight dinner or next-level side dish – your choice!
Course: Main Course, Side Dish
Cuisine: American
Diet: Gluten Free, Vegetarian
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 4 Servings
Calories: 404 kcal
Author: Christine McMichael
Equipment
Ingredients
- 2 large sweet potatoes (halved)
- 2 15-ounce cans chickpeas (drained and rinsed)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 3/4 teaspoons salt
- 1/2 teaspoons pepper
- 1 Tablespoon olive oil
Broccoli Pesto
- 1 cup broccoli florets
- 1 cup packed basil
- 1/3 cup pine nuts
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 Tablespoon lemon juice
- 3 Tablespoons parmesan cheese
Instructions
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained and rinsed chickpeas, cumin, paprika, salt, pepper, and olive oil. Toss to combine.
Add to a baking sheet lined with parchment paper.
On the side, add the halved sweet potatoes, cut side down. Poke a few holes in the tops with a fork.
Bake for about 40 minutes or until the sweet potatoes are easily pierced with a fork. Toss the chickpeas halfway.
Meanwhile, bring a small pot of water to a boil and add in the broccoli florets.
Cook for about 45-60 seconds.
Drain and add to a blender or food processor with all the remaining pesto ingredients.
Blend until completely smooth.
When the sweet potatoes and chickpeas are done, carefully flip the potatoes over and mash up the flesh.
Scoop in the chickpeas, then top with a generous dollop of pesto.
Garnish with fresh basil, red pepper flakes, and lemon if desired. Enjoy!
Video
Notes
- If using a blender to make the broccoli pesto, it helps to use the tamper tool to push everything toward the blade.
- Easily make this recipe vegan and dairy-free by substituting with vegan mozzarella or vegan parmesan.
Nutrition
Serving: 1 Half | Calories: 404 kcal | Carbohydrates: 39 g | Protein: 7 g | Fat: 26 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 15 g | Cholesterol: 3 mg | Sodium: 892 mg | Potassium: 778 mg | Fiber: 7 g | Sugar: 8 g | Vitamin A: 24990 IU | Vitamin C: 27 mg | Calcium: 130 mg | Iron: 3 mg
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