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Loaded Chickpea-Stuffed Sweet Potatoes

Roasted sweet potatoes filled with smoky chickpeas, crunchy vegetables, and lemon yogurt.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Snack
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium sweet potatoes
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/2 tsp salt divided
  • 1/4 tsp black pepper
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup chopped parsley
  • 1/2 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp water as needed

Equipment

  • Rimmed baking sheet (for roasting)
  • Mixing bowl (for chickpeas)
  • Small bowl (for yogurt sauce)
  • Fork (for fluffing sweet potatoes)

Method
 

  1. Step 1: Heat oven to 425°F (220°C). Scrub and dry sweet potatoes; prick with a fork and place on a baking sheet.
  2. Step 2: Roast sweet potatoes 40–50 minutes until a knife slides easily through the center.
  3. Step 3: Toss chickpeas with olive oil, paprika, cumin, garlic powder, half the salt, and pepper.
  4. Step 4: Spread chickpeas on a second baking sheet and roast for the final 20 minutes, stirring once.
  5. Step 5: Stir yogurt with lemon juice, remaining salt, and enough water for a drizzle.
  6. Step 6: Split sweet potatoes, fluff the centers, and fill with chickpeas, cucumber, tomatoes, parsley, and yogurt sauce.
  7. Tip: Choose similarly sized potatoes so they finish together.

Notes

Dry chickpeas well before roasting for crisp edges. Keep toppings separate if packing lunch.