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Sesame Ginger Chickpea Stuffed Sweet Potatoes

Sure to be a new family favorite, this is a quick, easy, and inexpensive weeknight meal packed with plant-based protein and fiber.

Three of my favorite ingredients, chickpeas, fresh ginger, and sweet potatoes, come together in this sweet and salty, nutrient-dense combo which has definitely earned a spot in my regular meal rotation.

Sweet potatoes are antioxidant-rich (hello beta carotene) root vegetables that provide complex carbs and fiber to keep you full and satisfied. They pair so well with chickpeas and together provide 13 g of fiber in one serving of this dish - that's 50% of the daily fiber recommendation.

You can also swap in other types of beans, like pinto or kidney, which are all good sources of magnesium, a mineral that plays a role in over 300 cellular processes, including muscle and nerve function, protein synthesis, blood pressure regulation, and blood glucose control.

Makes 4 servings


- 2 sweet potatoes

- 1 tbsp avocado oil (or olive/coconut)

- 2 cans organic chickpeas, drained and rinsed

- 4 cloves of garlic, minced

- 2 tbsp sesame oil

- 4 tbsp coconut aminos (or tamari or low-sodium soy sauce)

- 1 tbsp coconut sugar

- 1/2 tbsp rice wine vinegar

- 1/2 sweet onion (or 1 whole yellow onion), chopped

- 1/4 C veg broth

- 1 inch fresh ginger, peeled and minced (or 1/2 tsp ground ginger)

- 1/2 tbsp tapioca starch (or arrowroot powder)

- 1 green onion, sliced, white/green parts separated

- optional: sesame seeds for garnish

There are a few classic Asian cuisine ingredients in this dish which, if you don't already have in your pantry, I highly suggest adding to your next shopping list even if you don't make this recipe. They're inexpensive and impart distinct flavors that are so necessary for Asian-inspired dishes.


- preheat oven to 400F

- wash and dry sweet potatoes, stab about 10 times with a fork all around to create holes for steam and bake for 1 hour or until fork tender, flipping over halfway through

- when the sweet potatoes have been baking for 30-40 minutes, heat avocado oil in pan over medium high heat then add onion and sauté for 5 minutes until translucent

- add white part of scallions, ginger, and garlic and cook for another 3-5 minutes

- add in sesame oil, coconut aminos, coconut sugar, rice wine vinegar, and veg broth and stir to combine, cook for another 1-2 minutes

- add in tapioca starch and stir to combine, cook for another minute until sauce starts to thicken

- add in chickpeas and coat with sauce, cook for 10 minutes stirring occasionally

- when the sweet potatoes are finished, let them cool slightly then cut in half lengthwise

- scoop out the sweet potato flesh, mash in a bowl then add back into the skin, top with chickpeas and garnish with the green parts of the scallion and sesame seeds

Store leftovers in an airtight container in the fridge. Leftover chickpeas are also delicious eaten cold on salad!


Xx, Kara

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