Tandoori Chickpea Stuffed Sweet Potatoes

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These Tandoori Chickpea Stuffed Sweet Potatoes bring all those spicy, aromatic Indian flavors you love into an easy, approachable weekday meal. Also includes a vegan raita recipe!
Prep 5 minutes
Cook 55 minutes
Total 1 hour
5 from 45 votes

Since y’all seem to love my stuffed sweet potatoes and my Indian recipes, I figured you’d enjoy this hybrid mashup of Tandoori Chickpea Stuffed Sweet Potatoes!

Some traditional Indian recipes can feel a little daunting if you’re new at cooking or not familiar with Indian cuisine, so these tandoori sweet potatoes are a good place for beginners to start. You get the spicy, aromatic Indian flavors you love but in an approachable way. They’re easy enough to whip up on a weeknight and versatile enough for a savory, hearty breakfast.

three sweet potatoes stuffed with tandoori chickpeas

Why you’re going to like this recipe 

Simple ingredients. The main ingredients in this recipe are sweet potatoes, chickpeas, cilantro, and spices, i.e., ingredients that you can find virtually at any grocery store and that you might already have in your pantry/fridge.

Gourmet but easy. Aromatic Indian flavors meet sweet potatoes in this easy yet gourmet vegan dinner. You’ll feel fancy but the recipes and cooking techniques are really quite simple.

Weeknight friendly. Despite feeling gourmet, this meal is easy enough to prepare on a weeknight if you know how to multitask. Bake your sweet potatoes on one sheet pan in the oven, then add the chickpeas on a separate pan. While those are baking up, make the cilantro sauce (takes 10 minutes or less, including prep time) and the raita (takes 5 to 10 minutes). To save more time, bake the sweet potatoes ahead of time.

I’ll actually use these stuffed sweet potatoes in a meal prep – you can have them for breakfast, lunch or dinner.

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chickpea stuffed sweet potatoes with tomatoes and cilantro

Ingredient Rundown

Sweet Potatoes.

Obviously we need sweet potatoes for this stuffed sweet potato recipe! The recipe calls for four large sweet potatoes.

Tandoori Roasted Chickpeas

All you need is a can of chickpeas, oil, salt, and some basic Indian spices to make these Tandoori-spiced chickpeas. If you have your own Tandoori spice blend such as this, feel free to use that instead! And, of course, you can always use chickpeas cooked from scratch.

The chickpeas get coated in a bit of oil and the Tandoori spice blend, then roasted in the oven until they’re crispy and crunchy. Roasting gives the chickpeas a lovely texture and brings some contrast to the soft, tender, baked sweet potatoes.

NOTE: If your appetite or your family member’s appetite runs on the bigger side, I recommend doubling the Tandoori Roasted Chickpeas (or making 1 1/2 times the amount).

Cilantro Sauce

This cilantro sauce is made with just a few ingredients and takes 10 minutes or less to make, prep time included. But you’d never know because this sauce is *so* flavorful.

Simply sauté some garlic, fresh ginger, and jalapeño pepper in some oil for a minute or two; then add ground coriander and cumin for just 30 seconds. Transfer the spiced oil mixture to a blender with lots of fresh cilantro, water, and lime juice until it’s saucy.

If you don’t use all of the sauce in this recipe, store leftovers in an airtight jar in the fridge for 2 or 3 days. The green color might brown a bit, but the taste should still be good.

two stuffed sweet potatoes on plates

How to Make Vegan Raita (Indian Yogurt Dip)

Oftentimes, Indian food can be really spicy, and that’s where the raita comes in handy. It’s an Indian yogurt dip and it provides a welcoming cooling contrast to all the spices. It’s often mildly spiced and has cucumber and fresh mint/cilantro folded into it.

Obviously, traditional raita is made with cow’s milk yogurt and isn’t vegan, but you can easily make it vegan using plant-based yogurt. My preference is coconut yogurt – I think it has the neutral yet tangy flavor you’re looking for in yogurt – but another plant-based yogurt such as almond, soy, or cashew-based yogurt should work fine too. Just be sure to buy an unsweetened plain variety!

If you want to read a little bit more about raita, you can check out the full blog post here.

vegan raita in bowl. vegan indian yogurt dip in bowl.

Tips for making this recipe

To make this a quicker dinner, bake/roast your sweet potatoes ahead of time. Baked/roasted sweet potatoes will stay good in an airtight container in the fridge for several days.

Or, if you are baking your sweet potatoes on the day of eating, place them on a single baking sheet on one oven rack. That way, you can roast the chickpeas on another oven rack at the same time. Simultaneously cooking the sweet potatoes and chickpeas will help cut down on the cook time.

Depending on their size, the sweet potatoes should take anywhere from 45 to 55 minutes in the oven at 425°F (218°C). The Tandoori chickpeas take 20 minutes to roast, so you can add the chickpeas after approximately 30 minutes of baking the sweet potatoes.

You can also prepare the raita in advance. It will stay good in the fridge for a few days. If you don’t have every single ingredient for the raita, it’ll still work out so don’t be intimidated :)

When making the cilantro sauce, make sure you move quickly and stir frequently to prevent the garlic and ground spices from burning.

Tandoori Chickpea Stuffed Sweet Potatoes with raita

How to Serve Tandoori Chickpea Stuffed Sweet Potatoes 

I also like to top these Tandoori Chickpea Stuffed Sweet Potatoes with some fresh chopped veggies, such as chopped tomatoes, thinly sliced red onions, or sliced cucumbers. These types of chopped raw vegetables are commonly served on the side of warm, spicy Indian dishes to bring some freshness and acidity to balance out the meal. You could also serve a tomato-cucumber-red onion salad on the side.

three stuffed sweet potatoes with tandoori chickpeas

More Easy Indian Recipes to Try! 

If you give this recipe a try, be sure to tag me on Instagram with your recreations and please rate and review the recipe below!

Tandoori Chickpea Stuffed Sweet Potatoes

5 from 45 votes
These Tandoori Chickpea Stuffed Sweet Potatoes bring all those spicy, aromatic Indian flavors you love into an easy, approachable weekday meal. Also includes a vegan raita recipe!
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Course: Dinner
Cuisine: Indian-Inspired
Diet Vegan
Serving size: 4


  • 4 large sweet potatoes
  • Tandoori Roasted Chickpeas (recipe below)
  • Cilantro Sauce (recipe below)
  • Vegan Raita (recipe below or here)
  • For serving: freshly chopped veggies, diced tomatoes, thinly sliced red onions, and/or sliced cucumber and lemon or lime wedges

Tandoori Roasted Chickpeas*

  • 1 (15-ounce / 440g) can chickpeas, drained and rinsed
  • 1 1/2 tablespoons neutral-tasting oil, such as grapeseed oil or avocado oil
  • 1/2 - 3/4 teaspoon kosher salt

Tandoori spice blend**

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • Scant 1/2 teaspoon ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • Pinch or two cayenne pepper (or Indian red chili powder) (add more if you like it spicy)


  • Bake your sweet potatoes. Preheat the oven to 425°F (218°C). Lightly slash or prick the sweet potatoes several times with a sharp knife to allow for even ventilation. Place the potatoes on a rimmed baking sheet (line with parchment paper for easy cleanup). Bake for 45-55 minutes (depending on size), or until the potatoes are fork tender and don’t give any resistance.
    1. NOTE: you can also roast/bake the sweet potatoes up to a few days in advance.
  • While the sweet potatoes are roasting, prepare the Tandoori Roasted Chickpeas. Stir together the ingredients for the Tandoori spice mix in a large bowl. Add the the drained chickpeas, along with the oil and salt, and toss well to coat the chickpeas evenly with the spice mix.
  • Transfer the chickpeas to a rimmed baking sheet (line with parchment paper for easy cleanup) and spread them out. Bake in the preheated oven for 20 minutes, or until crispy and golden brown and blistered in some spots. If you can, give the pan a shake and a toss halfway through cooking.
    1. NOTE: To time things efficiently, add the the chickpeas to the oven when there’s about 20 minutes left of cooking on the sweet potatoes (will vary based on the size of your sweet potatoes).
  • Assemble the sweet potatoes. Cut a slit in the top of each baked but don't cut all the way through so the potato stays together. Stuff with the Tandoori Roasted Chickpeas and any fresh veggies you’re using (tomatoes, onions, cucumber). Add a few spoons of the Vegan Raita, drizzle on the Cilantro Sauce, and serve with a wedge of lime or lemon.


  • If your appetite or your family member’s appetite runs on the bigger side, I recommend either doubling the Tandoori Roasted Chickpeas or making 1 1/2 times the amount.
  • You can substitute a store-bought tandoori spice blend such as this or this. If your blend has salt, you’ll want to reduce the amount of salt called for in the recipe.

Calories: 568kcal | Carbohydrates: 92g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 996mg | Potassium: 1427mg | Fiber: 16g | Sugar: 17g | Vitamin A: 48839IU | Vitamin C: 26mg | Calcium: 244mg | Iron: 5mg

Cilantro Sauce

5 from 30 votes
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Side Dish
Serving size: 4


  • 2 1/2 tablespoons extra virgin olive oil (or neutral-flavored oil of choice)
  • 2 garlic cloves, thinly sliced
  • 1/2- inch (~1.25 cm) knob ginger, thinly sliced or julienned
  • 1/2 of a jalapeño pepper, sliced into rounds
  • 1/4 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon sea salt
  • 1 heaping cup (~18g) fresh cilantro leaves and thin stems only; discard tough stems as they will make the sauce bitter
  • 1 1/2 tablespoons lime juice
  • Water, as needed


  • In a small skillet, heat the extra virgin olive oil over medium heat. Once hot, add the garlic, ginger, and jalapeño pepper and cook for 60-90 seconds, stirring frequently, until garlic starts to turn golden. Then add the ground coriander, cumin, and salt. Cook for 30 seconds, tossing frequently to combine and to prevent burning. Remove from the heat.
  • Transfer the spiced oil mixture to a food processor (or small-capacity blender). Add the cilantro and lime juice. Blend until the mixture starts together. Now add in a little water (no more than 1/3 cup or 80 mL)--the exact amount of water needed will depend on the quality and type of food processor or blender.
    Blend until a sauce starts to come together.
    Taste for seasonings. If it's a little bitter, add more salt or lime juice and a pinch of sugar, as needed.

Calories: 85kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 150mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 362IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 0.4mg

Vegan Raita (Indian Yogurt Dip)

5 from 31 votes
Raita is a cooling, mildly spiced Indian yogurt dip. Don’t worry if you don’t have every single ingredient – it’ll still be a nice cooling condiment and addition to this recipe.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Sauce
Cuisine: Indian
Serving size: 4


  • 1/4 of a medium cucumber (unpeeled)
  • 1 cup (225g) unsweetened nondairy yogurt (I prefer coconut yogurt)
  • 1 garlic clove, crushed
  • 1- inch piece fresh ginger, grated or finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves, chopped
  • Juice of 1⁄2 lime
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garam masala
  • 1 pinch of cayenne pepper or Indian red chili powder (Indian chili powder is NOT the same thing as regular chili powder; it’s pure chili powder and is much spicier)
  • 1/4 teaspoon kosher salt, plus more to taste


  • Grate the cucumber using a box grater. Wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
  • Add the grated cucumber to a bowl with the nondairy yogurt. Add in the remaining ingredients. Stir well to combine. Store leftovers in an airtight container in the fridge for 2-3 days.

Calories: 48kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.04g | Sodium: 72mg | Potassium: 60mg | Fiber: 1g | Sugar: 3g | Vitamin A: 202IU | Vitamin C: 11mg | Calcium: 89mg | Iron: 0.4mg

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36 comments on Tandoori Chickpea Stuffed Sweet Potatoes

  1. Sdepas

    5 stars
    Like all Nisha recipes, this was DELICIOUS. Definitely top 5 sweet potatoes I’ve ever eaten. But, holy crap it was a lot of work for each component. So glad I made this on a Sunday evening rather than a weeknight. It was worth it but not sure I’d do it again.

    1. Kaitlin @ Rainbow Plant Life

      Glad to hear the recipe was a hit, Sdepas. Thank you for being a loyal RPL reader!

  2. Annie

    5 stars
    We do not have a list anymore, everything goes in a row as number one! I give it a little twicht so my husband can enjoy it even more…and is some kind of animal protein…he LOVES the combination! Thank you again for your creativity! YOU ARE THE QUEEN! 😍😍😋😋

    1. Kaitlin @ Rainbow Plant Life

      Awesome! We’re thrilled you two enjoy the recipes, Annie! :)

  3. Yelyzaveta Trygubova

    5 stars
    I enjoy so many of your recipes but this one is amazing! I love the depth of flavor, and how well balanced it is!

    I’m adding this to my regular rotation and I am always excited to see more from you! Thank you Nisha, for all your hard work and dedication.

    1. Kaitlin @ Rainbow Plant Life

      Yelyzaveta, Thank you for your thoughtful review! We’re so happy to hear that you enjoyed the stuffed sweet potatoes.

  4. iain taylor

    5 stars
    Just gorgeous.

    1. Kaitlin @ Rainbow Plant Life

      It makes us happy you think so, Iain!

  5. Marie

    5 stars
    SO. MUCH. FLAVOR. Omg. One of my new faves!

    1. Kaitlin @ Rainbow Plant Life

      Woohoo, we’re so happy to hear that, Marie! :)

  6. Manal

    5 stars
    This is desi-approved!! Wow, was this a brilliant dinner or what. Thank you for constantly providing us with the best recipes Nisha ❤️

    1. Kaitlin @ Rainbow Plant Life

      Lovely to hear, Manal! Thanks for sharing that with us :)

  7. Tiffany Livingston

    5 stars
    Excellent! I did quite a bit of sdjustments based on my ingredients available, but this recipe served as an excellent guide. One of the main differences is that I removed the potato pulp and mixed with maple syrup and cinnamon. I did not have fresh toms or cucumbers and instead served it with a leaf Lettuce salad using the same cashew dressing.

    1. Kaitlin @ Rainbow Plant Life

      Those substitutions sound wonderful, Tiffany! Thanks for sharing and for the fantastic review :)


    5 stars
    This was good; I didnt have the ingredients for the cilantro sauce nor the yogurt but I did have some cabbage slaw, a tahini sauce and kimchi in the fridge so I threw that on top of the sweet potatoes and chickpeas and it was divine!! Next time I plan to try the sauces here but dont let not having all tlhe ingredients stop you!

    1. Kaitlin @ Rainbow Plant Life

      Awesome to hear those substitutions worked well for you, Brenda. Thanks for your comment and for taking the time to review!

  9. Maria

    5 stars
    Soooo good! Thank you for the delicious recipe!

    1. Support @ Rainbow Plant Life

      Maria, So glad to hear you loved this recipe!

  10. molly

    5 stars
    This was so good! Really simple and flavorful, definitely will be making this again. Would double the amount of chickpeas next time!

    1. Support @ Rainbow Plant Life

      Molly, So glad to hear you loved this recipe!

  11. Naveena

    5 stars
    Just made this recipe and it was delicious and so nourishing! I never leave comments on recipe sites but OMG so freaking good!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Naveena!

  12. Jenny Peruski

    5 stars
    I was a sweet potato skeptic before trying these. I really like jacket potatoes and so I thought I would give these a shot, even though sweet potatoes aren’t usually a go-to for me. The chickpeas and the different sauces balanced each other really well and balanced out the sweetness of the potatoes. I also ended up adding some quick pickled onions and they went perfectly in this dish. Can’t wait to make them again!

    1. Support @ Rainbow Plant Life

      Awesome, Jenny. Thanks for your comment and for taking the time to review!

  13. Laura

    5 stars
    Just cooked this for dinner tonight and it was so good! The sauces were really the highlight. Even my boyfriend who is not super into vegetarian food really enjoyed it. Thanks for the great recipe!

  14. Barb Millar

    5 stars
    Made this recipe as written ( exactly amount of spices etc) with the exception that I used 11% milk fat yogurt – and this is a delicious vegetarian meal!!
    I baked the sweet potatoes a few days before, so found it easier to peel and serve as potato chunks, with the chickpeas piled on top and then the amazing sauce and raita
    Spices in each of the chickpeas, raita, and cilantro sauce I would rate as mild and kid friendly.

  15. May

    5 stars
    Hello! I love your recipe and can’t wait to try it out myself :-)
    I was wondering if the recipe would change drastically if I switched out the sweet potatoes for some regular potatoes instead? I’m not a huge fan of sweet potatoes.

    Have a great day! :-)

  16. Annette

    5 stars
    Another winner! This came together so easily. I didn’t have vegan yogurt so I just made a cashew sour cream as the raita base. The combination of the crunchy, spicy chickpeas and the roasted sweet potato is addictive. In an effort to not add oil, I used some of the aquafaba with the chickpeas instead of oil. They still came out great. I will definitely make this again.

  17. Nancy Reich

    I made this for lunch and was quite pleased how well it turned out. I baked the sweet potatoes first thing in the morning so they were ready to go a few hours later. I really like the lime tahini sauce. Husband enjoyed it too. Oldest child did me the great honour by trying one chick pea then refused to eat any more. Child number 2 and 3 looked on with interest but I think the kale scared them.

  18. Lara

    Thanks so much for this great recipes, it was such a hit with the family!

  19. Maneesha

    So delicious!!! I made this and loved it!!

  20. Shannon

    Flavor explosion! So many flavors come together for a culinary delight. Oh, yummmm! Thank you!

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