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Close up image of Chickpea Stuffed Sweet Potato with Maple Tahini Drizzle

Chickpea Stuffed Sweet Potato with Maple Tahini Drizzle

  • Author: Chef Cindy
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Category: Lunch
  • Method: Baked
  • Cuisine: Healthy
  • Diet: Vegan


Chickpea Stuffed Sweet Potato with Maple Tahini Drizzle is a quick and easy fall meal to make for lunch or dinner. This vegan stuffed sweet potato recipe is loaded with ingredients that make it delicious and super healthy!



2 large sweet potatoes

1/2 cup dry quinoa

1 cup vegetable broth

1 cup cooked chickpeas

1 tbsp fresh parsley, chopped 

1/2 cup dried cranberries

1/4 cup pecans, chopped

1 tsp dried basil

salt & pepper to taste

1 lemon, juiced & zest (reserve 2 tbsp lemon juice)

1/4 cup tahini

1 tbsp maple syrup

2 tbsp lemon juice

1/2 tsp salt

3 tbsp water


  1. Preheat oven to 375°. Scrub sweet potatoes clean. Puncture each a few times with a fork.
  2. Bake sweet potatoes for 45 minutes, or until pierced easily with a fork.
  3. Cook quinoa in the vegetable broth while sweet potatoes are baking.
  4. When potatoes are done, halve each and scoop out insides, reserving enough for skins to hold up.
  5. Mash sweet potato in a bowl using a fork. Stir in chickpeas, parsley, cranberries, pecans, basil, salt & pepper, 1 teaspoon lemon juice, and lemon zest.
  6. Stuff mixture in sweet potato and bake at 325° for 10 minutes to heat up ingredients.
  7. Make maple tahini dressing by mixing maple syrup, tahini, lemon juice, lemon zest in a small measuring cup. Add water to thin consistency. 
  8. When sweet potatoes are done, drizzle with dressing and serve.



Leftover Maple Tahini Dressing is great on roasted vegetables!

Keywords: vegan stuffed sweet potatoes, stuffed sweet potato recipe