Vegan high-protein Stuffed Sweet Potatoes with crispy roasted chickpeas, tempeh croutons, massaged kale, and a creamy tahini dressing. Healthy, easy, and budget-friendly.
This is one of my favorite plant-based meals. The creamy, lightly mashed sweet potatoes, combined with the crispiness of the chickpeas and tempeh, and the mild nutty flavor of the dressing is incredible. Plus, it's packed with protein and nutrients and works well for meal prep.
This was inspired by my Harvest Bowl loaded sweet potatoes on this site, and also pairs well with this Creamy Dairy-Free Ranch Dressing if you are allergic to the sesame seeds in the tahini.
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👩🏼🌾 Ingredients
- Sweet potatoes are a rich source of fiber, vitamins and minerals like vitamin C and iron, and beta-carotene. You can either bake or air fry them for this recipe.
- Tempeh is made with just three simple ingredients -organic soybeans, water, and organic brown rice. It is a super clean protein-packed ingredient, without fillers or processed ingredients.
- Chickpeas are high in plant-based protein, fiber, and iron. Their high fiber content means that they make you feel full, helping you to avoid overeating.
- Kale is a nutrition superstar, loaded with vitamins, minerals, and fiber. Plus, it holds up to creamy dressings much better than its leafy counterparts without becoming soggy.
- Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and the Middle East. It’s vegan, gluten-free, and has a mild nutty taste. Store-bought tahini is usually made from hulled sesame seeds. Tahini made from unhulled darker seeds tends to taste more bitter and doesn’t get quite as smooth.
See recipe card for quantities.
🍠 Substitutions
- Sweet potatoes - this stuffed sweet potato recipe also works with Russet and Idaho potatoes
- Kale - use arugula instead as desired
- Tahini - substitute with almond butter, cashew butter, or SunButter
- Seasonings - Use spices and herbs you have on hand. Smoked paprika, Italian seasoning, chili powder, and oregano are all good additions or substitutes.
Try this Easy Whole Roasted Cauliflower recipe for another roasted veggie dinner. Or my Best Edamame Salad for a protein-packed meal.
For more delicious and healthy veggie dinner combinations, visit my Veggie Bowl Recipes page on this site.
📖 Instructions
Step 1. Scrub and dry the sweet potatoes. Add a drizzle of olive oil, and a dash of salt. Rub the skins until evenly coated with the oil. Use a fork to prick each one several times evenly. Bake or air fry the sweet potatoes until fork tender.
Step 2. Transfer the tempeh and chickpeas to a large rimmed baking sheet. Add the olive oil, garlic, paprika, and salt. Toss to coat. Bake with the potatoes for about 15 minutes, or until crispy and golden brown.
Step 3. Add the tahini, cumin, salt, and lemon juice to a medium bowl. Grate or press the garlic into the bowl. Add the ice-cold water 1 tablespoon at a time until the desired consistency.
Step 4. Transfer the kale to the bowl used for the potatoes. Add olive oil and salt and massage until just softened. Make Stuffed Sweet Potatoes: Layer the kale, place the chickpeas and tempeh on top, and drizzle with dressing.
💡 Expert Tips
- Make this recipe in an air fryer to save time. See recipe card below for details.
- Thinner sweet potatoes cook more quickly than the wider ones. I typically choose longer and thinner ones when baking them whole.
- Roast the chickpeas and tempeh on a large baking sheet in a single layer. Do not overcrowd them or they will not brown evenly.
- Use chilled water for the dressing so the tahini does not become funky. Do not worry if it starts to separate. Continue whisking and it will come together and become creamy.
- Refrigerate the components of these stuffed sweet potatoes in separate airtight containers for up to 5 days.
🙋🏽♀️ Recipe FAQs
Try these Tofu Ground Beef, Tempeh Bacon, Bean Curry, and BBQ Pulled Jackfruit toppings.
For whole baked sweet potatoes: 45 minutes to 1 hour at 400ºF; 1 hour to 1 hour 15 minutes at 350ºF; 1 ½ hours at 325ºF.
Boiling sweet potatoes retains more beta-carotene and makes the nutrient more absorbable than other cooking methods such as baking or frying. Up to 92% of the nutrient can be retained by limiting the cook time, such as boiling in a pot with a tightly covered lid for 20 minutes.
🍽 Related Recipes
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📖 Recipe
Stuffed Sweet Potato Recipe
Ingredients
- 8 ounces tempeh cut into ½-inch cubes
- 15 ounces chickpeas drained and rinsed (1 ½ cups cooked)
- Drizzle of olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt to taste
- 3 medium sweet potatoes*
- 1 small bunch kale tough stems removed, leaves roughly chopped
For the tahini dressing:
- ¾ cup tahini
- ¼ teaspoon ground cumin
- ¼ teaspoon salt or to taste
- 1 medium lemon juice
- 2 cloves garlic
- ½ cup ice-cold water plus more as needed
Instructions
- Preheat the oven to 425ºF.
- Prepare sweet potatoes: Scrub and dry the sweet potatoes before placing them in a large bowl. Add a drizzle of olive oil, and a dash of salt. Rub the skins until evenly coated with the oil. Use a fork to prick each one several times evenly. This allows the steam to escape.
- Roast sweet potatoes: Place the potatoes on a baking sheet in a single layer, leaving space between them. Bake for 40 minutes, flipping halfway. Check for doneness by squeezing one of the potatoes in an oven mitt-protected hand and inserting a sharp knife into the center. They should feel quite soft, and the knife should glide all the way through without resistance. If not, cook until tender. Set aside to cool until they can be handled comfortably.
- Chickpeas and tempeh: (Optional: Rub the chickpeas between the layers of a kitchen or paper towel. This gets them extra crispy.) Transfer the tempeh and chickpeas to a large rimmed baking sheet. Add the olive oil, garlic, paprika, and salt. Toss to coat. Bake them with the potatoes for about 15 minutes, or until crispy and golden brown, tossing halfway.
- Kale: Transfer the kale to the bowl used for the potatoes. Add olive oil and salt, and massage until just softened.
- Dressing: Add the tahini, cumin, salt, and lemon juice to a medium bowl. Grate or press the garlic into the bowl. Add the ice-cold water 1 tablespoon at a time until the desired consistency.
- For serving: Slice the sweet potatoes open. Fluff the inside with a fork. Then top with kale, chickpeas, tempeh, and the desired amount of dressing.
Notes
- To speed up this recipe, you can air fry the sweet potatoes as well as the chickpeas and tempeh.
- Use chilled water for the dressing so the tahini does not become funky. Do not worry if it starts to separate. Continue whisking and it will come together and become creamy.
- Refrigerate the components of these stuffed sweet potatoes in separate airtight containers for up to 5 days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Catherine
This is a tasty weeknight meal. The crispy tempeh and chickpeas really liven up the sweet potato! I changed up the spices a bit but the sauce is really versatile and tasty. Definitely worth a try. The whole family liked it!
Nisha Melvani
So glad it was a hot! Thank you for commenting. My whole family loves sweet potatoes too!
Primla Goddard
This one is a winner 🏆. Packed full of nutrition, the combination of the soft mashed potatoes with the crispy taste of chickpeas and croutons, plus the nutty flavor of the sauce, will more than satisfy your palate!
Nisha Melvani
I'm so glad you like the recipe. Thank you.