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Roasted chickpea stuffed sweet potatoes with cilantro garlic cashew sauce on the side.

Roasted Chickpea Stuffed Sweet Potatoes with Cilantro-Garlic Cashew Sauce

Teri & Jenny
5 from 4 votes
Servings 4
Calories 791 kcal


  • 2 (15 ounce) cans chickpeas, drained and pat dry
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 teaspoon cracked black pepper
  • 4 medium sweet potatoes, scrubbed clean and pricked all over with a fork

cilantro-garlic cashew sauce

  • 1 cup raw cashews, soaked in water for 2 hours
  • 1 cup water
  • ½ bunch cilantro
  • ½ lime, juiced
  • 2 garlic cloves
  • salt and pepper to taste


  • Preheat oven to 400˚F.
  • Place chickpeas, oil, cumin, salt, and pepper into a mixing bowl and toss together. Spread in a single layer, onto a parchment-lined baking sheet and roast on the lower oven rack for about 20 minutes, shaking the baking sheet occasionally to avoid sticking.
  • Remove from oven and set aside until ready to use.
  • Place prepared sweet potatoes directly onto the top oven rack and roast until tender, 40-50 minutes (this should be done at the same time the chickpeas are put in the oven).
  • While the chickpeas and sweet potatoes are roasting, drain cashews and place in a blender with remaining ingredients. Blend on high until sauce is completely smooth, about 2 to 5 minutes depending on blender. Generously season with salt and pepper and pulse a few times to fully incorporate seasonings.
  • To serve: Split each sweet potato down the center and scoop chickpeas into each sweet potato. Drizzle each with the cashew sauce and serve, with more sauce on the side.


Calories: 791kcalCarbohydrates: 115gProtein: 29gFat: 27gSaturated Fat: 4gSodium: 730mgPotassium: 1602mgFiber: 24gSugar: 22gVitamin A: 32188IUVitamin C: 11mgCalcium: 194mgIron: 10mg
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