Tandoori Chickpea Stuffed Sweet Potatoes
These Tandoori Chickpea Stuffed Sweet Potatoes bring all those spicy, aromatic Indian flavors you love into an easy, approachable weeknight vegan dinner. Also includes a vegan raita recipe!
- 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
- 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 and scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings. Stuff with the Tandoori Roasted Chickpeas, the scooped out sweet potato flesh, 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.