Spicy Chickpea, Kale and Avocado Stuffed Sweet Potatoes

"Stuffed with spicy chickpeas, kale, and topped with mashed avocado and tahini sauce . Not only are these inexpensive to make but oh-so easy to whip up."
-- @itsallgoodvegan
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  • Recipe Card
Prep time 10mins
Cook time 40mins
Serves or Makes: 3

Recipe Card


  • 3 large sweet potatoes, washed and dried
  • 3 tabelspoons neutral oil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper, coarsely ground
  • 1 (15.5-ounce) can chickpeas, drained and rinsed
  • 1 cup kale, stems removed and chopped

Tahini Sauce


  • 1/4 cup tahini
  • 1/2 tablespoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 lemon, seeded and juiced
  • 2 tablespoons water

Mashed Avocado


  • 1 large avocado


  • Step 1

    Preheat oven to 400°F.

  • Step 2

    Line a large baking sheet with aluminum foil. Place the sweet potatoes on the sheet and drizzle with 2 tablespoons of oil, until completely coated. Bake for 40 minutes or until easily pierced with a fork, flipping halfway through to ensure even cooking.

  • Step 3

    Heat a medium pan over medium heat with remaining tablespoon of oil. Once hot, stir together chickpeas, cumin, garlic powder, and chili powder. Cook until the chickpeas are slightly browned and crispy, about 5 minutes. Add kale and cook until they start to wilt, 1-2 minutes.

  • Step 4

    In a medium bowl, make the Tahini sauce. Combine tahini, garlic powder, salt, lemon and water and whisk until smooth and creamy.

  • Step 5

    Remove sweet potatoes from the oven and split them open lengthwise. Allow to cool 3-5 minutes while mashing avocado. Cut the avocado in half, remove the pit and scoop out the avocado and place it in a bowl. Using a fork mash the avocado until it is smooth.

  • Step 6

    Stuff potato with spicy chickpeas and kale. Drizzle with tahini sauce and top with mashed avocado. Garnish with salt, pepper, and crushed red pepper (optional).

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