These stuffed sweet potatoes with chickpeas are exactly what cozy days call for: oven-baked sweet potatoes meet chickpeas in a warmly spiced tomato-coconut curry sauce. The whole thing is comforting, packed with fiber, and comes together with very little effort.
If you’ve been reading along here for a while, you probably know this already: I love sweet potatoes (especially in chili). The moment they’re on sale anywhere, a way-too-big bag somehow ends up in my shopping cart. And then it’s up to me to figure out what on earth to do with all of them.
That’s exactly how this recipe came about. I had the oven on anyway, so I spontaneously slid a sweet potato in, too – with the plan of stuffing it later with veggies and chickpeas and using up a few fridge leftovers while I was at it.
As it turned out, my fridge was also hiding coconut milk and canned diced tomatoes – and just like that, the idea for a creamy curry sauce was born. Add a few spices, stir in some chickpeas, and a spontaneous leftovers experiment turned into a seriously good dinner – easy enough for a regular weeknight and perfect for meal prep, too.
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Why You'll Love This Recipe
- Creamy & flavorful: Chickpeas in a tomato-coconut sauce with warming spices like cumin, coriander, and garam masala – plus a fresh yogurt sauce as a cool contrast.
- Protein-rich & satisfying: Together, chickpeas and sweet potatoes deliver a solid dose of plant-based protein and fiber.
- Great for meal prep: The filling and yogurt sauce are easy to make ahead, and the sweet potatoes can be pre-baked.
Ingredient Notes
- Sweet potatoes – Ideally, use three sweet potatoes of roughly the same size (about 220–250 g each) so they cook evenly and are easy to stuff. I recommend organic sweet potatoes if you’d like to eat the skin, too.
- Canned tomatoes – Passata or fresh chopped tomatoes work just as well.
- Red bell pepper – I love using red pointed peppers because they’re milder and a little sweeter, but a regular red bell pepper works just as well.
- Chickpeas – Canned.
- Spinach – Fresh or frozen. Totally optional, though.
- Coconut milk – I usually go for light coconut milk for a slightly lighter sauce. For extra creaminess, use classic full-fat coconut milk.
- Spices – Coriander, cumin, garam masala, turmeric, and (optionally) ground ginger give the filling its warm, spiced depth. You can also sauté fresh ginger together with the onion instead.
- Soy yogurt – For the yogurt sauce. Coconut yogurt works, too.
- Fresh cilantro – Optional, for sprinkling on top.
Step-By-Step Instructions
- Preheat the oven to 400°F (200°C) using conventional heat. Wash the sweet potatoes thoroughly and prick them several times with a fork. Bake for about 45–60 minutes, until they feel soft.
- Meanwhile, sauté the onion, garlic, and bell pepper for a few minutes. Add the spices and toast them briefly.
- Stir in the diced tomatoes, chickpeas, and coconut milk and let everything simmer for 5–8 minutes, until the sauce has thickened slightly. Season with salt and pepper.
- For the yogurt sauce, stir together the soy yogurt, lime or lemon juice, salt, and garlic powder (optional) until smooth.
As soon as the sweet potatoes come out of the oven, it’s time to assemble: slice them open lengthwise, gently press them apart, and fill them with the chickpea curry. Top with a dollop of yogurt sauce and some freshly chopped cilantro, and serve right away.
Tips & Variations
- Heat: If you like it spicier, add a pinch of chili flakes, a chopped chili pepper, or a little cayenne pepper to the filling.
- Meal prep: Cook the sweet potatoes and filling ahead on the weekend. Stored separately, both keep in the fridge for 3–4 days. To serve, simply reheat everything and quickly stir together the yogurt sauce.
- Make it peanutty: For a nutty, richer flavor, stir 2 tablespoons of (roasted) peanut butter into the chickpea curry.
FAQ
Yes, and it’s even quicker: prick the sweet potatoes several times and microwave on high for 8–12 minutes, depending on their size, until soft.
For a slightly lighter version, you can swap part of the coconut milk for a neutral plant milk like soy milk. If you replace it completely, you’ll lose a bit of that cozy curry vibe – but it will still taste delicious.
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I hope you’ll give these stuffed sweet potatoes with chickpea curry a try. If you love this recipe, be sure to leave a comment, rate the recipe⭐️ and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Stuffed Sweet Potatoes with Chickpea Curry
Oven-baked sweet potatoes meet chickpeas in a warmly spiced tomato-coconut curry sauce – comforting, packed with fiber, and easy to make.
- Total Time: 60 min
- Yield: 3 servings
Ingredients
- 3 medium sweet potatoes (220–250 g each)
- 1 large onion, red or white
- 2 garlic cloves
- 1 red bell pepper
- 1 can chickpeas, drained – about 1 ½ cups
- 1 can diced tomatoes, 14 oz (400 g)
- ¾ cup + 1 tablespoon light coconut milk (200 ml)
- Fresh or frozen spinach (optional)
- 1 ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground ginger (optional)
- 1 teaspoon salt
- Black pepper
For the Yogurt Sauce
- ½ cup soy yogurt (120 g)
- 1–1 ½ tablespoon lime or lemon juice
- ⅛ teaspoon salt
- ⅛ teaspoon garlic powder (optional)
For Garnish
- Fresh cilantro
- Sprouts
Instructions
- Preheat the oven to 400°F (200°C) using conventional heat. Wash the sweet potatoes, prick them several times with a fork, place them on a parchment-lined baking sheet, and bake for about 45–60 minutes, until soft.
- Finely dice the onion and bell pepper and mince the garlic. Sauté the onion in a large skillet for 2 minutes.
- Add the garlic and bell pepper with a pinch of salt and sauté for another 4–5 minutes.
- Add the spices (coriander, cumin, garam masala, turmeric, and ginger) and toast for 1 minute. Then stir in the tomatoes and simmer for 4–5 minutes.
- Stir in the chickpeas, coconut milk, and spinach and simmer for 5–8 minutes. Season with salt and pepper, then keep simmering over low heat until the sweet potatoes are done.
- For the yogurt sauce, stir together the soy yogurt, lime or lemon juice, salt, and garlic powder until smooth.
- Slice the sweet potatoes open lengthwise, fill them with the chickpea curry, and top with yogurt sauce and fresh cilantro, if you like.
Notes
Meal prep: The sweet potatoes can be baked ahead, and the filling can be made in advance, too. Both keep in the fridge for 3–4 days – just reheat them in the oven or microwave before serving.
This post is also available in German (Deutsch).
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