Vegan Stuffed Sweet Potatoes with Crispy Chickpeas & Tahini

Created by Laura Wright
5 from 4 votes

Vegan stuffed sweet potatoes are an easy, vegan main course. Creamy tahini sauce, crispy chickpeas, herbs, and lime make up the filling. This recipe is Excerpted from Minimalist Baker’s Everyday Cooking.

An overhead shot of vegan stuffed sweet potato halves with chickpeas and a creamy sauce. The sweet potatoes are on a white background.
An overhead shot of Minimalist Baker's Everyday Cooking Cookbook.
Image shows roasted sweet potato halves on a parchment lined baking sheet in moody lighting.

The stuffed sweet potato is no stranger to our weekday dinnertimes, but this iteration is easily the best one we’ve had in a while. The tahini sauce here has a perfect amount of zip from fresh ginger and a whole lot of lime juice–just the way I like it. It kind of sparkles on the palette. The chickpeas get sautéed to the point of lightly crisp, meaty, and chewy, which makes a nice foil for the creamy sweet potato and sauce. Once you stitch it all together with a bunch of garnishes and some happy dots of hot sauce, it’s heaven on earth. Oh, and it only took me 25 minutes to make!

The tastiness, the ease, and the small time investment for this recipe didn’t surprise me at all because it came from “Minimalist Baker’s Everyday Cooking.” Dana’s recipe style is like a high five, over and over. If you’ve ever thought that healthy plant-based cooking might be just a little time-consuming at times, I bet you’ve found yourself at her site thinking that it’s all possible. Much like the blog, the cookbook features beautiful and wholesome recipes that are ready quickly, and all with accessible ingredients, too.

Sometimes approaching a specific need with plant-based cooking (a crowd-pleasing, hearty main for a potluck or a vegan + gluten-free dessert that tastes like its traditional counterpart) can be an overwhelming undertaking once you start googling. If I can’t figure this sort of thing out myself (or I just don’t have the patience to), Minimalist Baker is usually one of the sites I check first because I know I’ll find an answer/strategy 99% of the time.

This book really is an inspiring companion to all the hard work she does on the site. My favourite cookbooks are the ones that make me want to cook right away with ingredients that I have on hand. If you’re even a little bit like me in that regard, this one will become a fast favourite. A few other recipes I have lined up to make real soon: pizza burgers (with a quinoa and chickpea base!), the epic vegan nachos, garlic scalloped potatoes, and the gluten-free banana chocolate pecan muffins. I hope that you get a chance to check this one out!

A 3/4 angle shot of a tahini sauce being whisked up in a white enamelware mug.
An overhead shot of a vegan stuffed sweet potato with chickpeas on a white plate.

Vegan Stuffed Sweet Potatoes with Crispy Chickpeas & Tahini

Vegan stuffed sweet potatoes are an easy, vegan main course. Creamy tahini sauce, crispy chickpeas, herbs, and lime make up the filling. This recipe is Excerpted from Minimalist Baker's Everyday Cooking.
5 from 4 votes
Stuffed + Sauced Sweet Potatoes from "Minimalist Baker's Everyday Cooking" - The First Mess
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings 4


  • 4 medium sweet potatoes, cut in half lengthwise

Crispy Chickpeas

  • 2 teaspoons coconut oil
  • 2 cups cooked chickpeas, roughly one 15-ounce can, drained
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ½ teaspoon finely grated fresh ginger
  • ¼ teaspoon ground coriander
  • 1 tablespoon pure maple syrup
  • 1 tablespoon gluten-free tamari soy sauce
  • ½ teaspoon chili garlic sauce/other hot sauce

Ginger Tahini Sauce

  • 1 tsp finely grated fresh ginger
  • ¼ cup tahini
  • 1 lime, juiced (about 2 tablespoons of juice)
  • 1-2 tablespoons gluten-free tamari soy sauce
  • 2-3 tablespoons pure maple syrup
  • ½ teaspoon chili garlic sauce/other hot sauce
  • hot water to thin, about 2-3 tablespoons

To Garnish:

  • 2 green onions, sliced
  • ¼ cup chopped cilantro, or other leafy herb
  • sesame seeds
  • extra chili garlic sauce, or other hot sauce (I used Cholula)
  • lime wedges


  • Excerpted with permission from Minimalist Baker’s Everyday Cooking
  • I feel like this would be a totally excellent “loaded fries” situation if you baked up your sweet potatoes as fries instead of halves. Just a thought ;)
  • Both grocery stores I went to were out of cilantro (this is a recurring theme for me for some reason), so I just ripped up a bit of basil that I had on hand. I imagine lots of leafy herbs would be delicious with this recipe.
  • Also, I made the sauce and then doubled it because it’s so delicious.


  • Preheat the oven to 400 degrees F. Line a baking dish with 2-inch sides with parchment paper. Set the sweet potatoes, flesh side down, onto the parchment. Bake sweet potatoes until they are tender all the way through, about 25 minutes.
  • While sweet potatoes bake, heat the grapeseed oil in medium skillet over medium heat. In a medium bowl, toss the chickpeas with the garlic powder, cumin, ginger, coriander, maple syrup, tamari, and hot sauce.
  • Transfer the chickpeas to the skillet. Sauté chickpeas until visibly browned and lightly dried. The spices should form a golden “crust” on the outside of the chickpeas. This should take about 5 minutes with intermittent stirring.
  • Using the same bowl that you tossed the chickpeas in, quickly whisk together the tahini sauce. Mix together the ginger, tahini, lime juice, tamari, maple syrup, and hot sauce. Once it’s totally smooth, add enough hot water to get the sauce to pourable consistency. Whisk thoroughly and set aside.
  • Place baked sweet potatoes on plates or a platter. Top the sweet potato halves with tahini sauce, the cooked chickpeas, green onions, cilantro/herbs, sesame seeds, and extra hot sauce. Serve lime wedges on the side. Enjoy immediately.
An overhead shot of vegan stuffed sweet potato halves with chickpeas and a creamy sauce. The sweet potatoes are on a white background.
04/05/2016 (Last Updated 25/10/2022)
Posted in: autumn, chickpeas, creamy, earthy, gluten free, main course, nut free, quick, refined sugar-free, roasted, salty, sauce, side dish, sour, spring, summer, sweet, sweet potatoes, tahini, vegan, winter


5 from 4 votes (1 rating without comment)

Recipe Rating

  • Vincent

    5 stars
    Great recipe.

  • Ingrid

    5 stars
    this recipe is devine ! and it came together so quickly.
    the first bite and I was in heaven~*
    it even looked like the picture (almost)
    – total show stopper.
    Will definitely make again!!

  • Jenniffer

    5 stars
    I love this recipe! The flavors are rich and filling. I always go back to it when I’m craving a sweet potato dish.

  • Ashwini

    Thank you for this lovely recipe!
    It turned out delicious- forgot to take pics and post.
    Decided to type my gratitude:

  • Jenniffer

    This recipie was delicious! It was spicy, but if you ise less soicy ingredients it should taste just as good. The ingredients were easy to find and following the recipie was easy. I would definitely do it again!

  • Marion

    I made this last night for dinner and served it with Vegan Schnitzels – (shouldn’t of had them as the Sweet Potato was so filling). Not being a lover of Chick Peas this was a delicious filling dinner and I will make it again! There were a few ingredients that I didn’t have like Tamari – replaced with Soy Sauce, Garlic Powder with Onion Powder and I used a little bit of Scriracha as the hot sauce. I also don’t really like Tahini but put the required amount into it, and I can’t believe how a few ingredients that I don’t like made it delicious. Thanks for a great recipe.

  • Linda

    This a new favorite, this recipe has a lot of flavor and is very satisfying.

  • Kristin Sjaarda

    Probably too much soy sauce. It’s a bit salty but still good with veggies. thanks for your response!

  • kristin

    hi! I saw your posts on Healthy-ish and got excited about ramps, too! I made this sauce, I just love tahini- and because of the soy sauce it turned very dark. How come your pictures have a lovely creamy sauce?

    • Laura

      Hi Kristin,
      I’m honestly not sure why your sauce turned out darker! Any time I mix tahini and water for a sauce, I get a very light/creamy-looking result. Dana suggests 1-2 tablespoons for this sauce, and I only go with the 1. Did you use the full 2 tablespoons (and also the full 3 tablespoons of maple syrup)? Other than this possibility, I’m stumped.

  • Lynn

    I made this. Two nights in a row….
    Amazing dish and beautiful to look at!

  • carolyn

    Just made these for dinner and was blown away by both the awesome flavors of the sauce/chickpea/sweet potato combo and the fact that it took a half hour….served with sauteed garlicky greens…Delicious!!!!

  • Veronica Lee

    Good morning Laura,

    Regarding the stuffed + sauced sweet potatoes I made this recipe recently and it was delightful, I’m just curious as to how your ginger tahini sauce turned out so white in colour, mine was much darker I used crushed garlic as I had no garlic sauce to hand would that have made a difference ?

    Your blog is amazing, colourful, artistic and inspirational.

    best regards,


    • Laura

      Hi Veronica,
      Thanks so much for this comment. I’m not totally sure why my sauce appears more pale… It could just be the lighting in the photographs? The tahini that I used was super fresh, but I doubt that has anything to do with it. I might have to go make it again to see ;)

  • Marianne

    This looks a little bit too delicious. I need it now. Definitely trying these out!

  • Alexandra

    This dish looks so filling and satisfying, and is a perfect example why meat and dairy aren’t everything.

    Beautiful work with these photos :)

  • Stephanie Park

    You made these sweet potatoes look beautiful!!! I totally feel you – I just got her cookbook last week, and found myself immediately bookmarking SO many recipes! Can’t wait to try them all this summer xx

  • Evie

    Thank you for the awesome recipe…just made it for dinner…big hit with the family :)

  • Cassie

    Those sweet potatoes look BEE-YOO-TIFUL! This is such an amazing recipe for brunch or dinner!

  • Maya | Spice + Sprout

    I make tahini sauce in so many variations at least twice a week, this one looks like a winner! I am really into recipes right now that are cozy and fresh, kind of replicating the spring weather outside! Gorgeous photos as always <3

  • Sara @ Cake Over Steak

    This sounds sooooo good and your photos are drool-worthy. Just gorgeous.

    • Laura

      Thanks Sara! xoxo

  • Amanda | What's Cooking

    Thank you so much for this post! I love your site and the minimalist baker, but how on earth have i only just discovered Jessica?! I’ve spent all day on her site listening to podcasts and it’s really been so great. My husband recently has found out that he has high cholesterol and triglycerides genetically and we really need to limit his fats, sugars, carbs, etc and we’ve been trying to embrace the changes. The doctor told us not to go to extremes, but when it’s someone you love it’s hard not to. In true cook form, I’ve embraced the challenges and what an amazing thing to find a community of people who’ve already embraced and have fallen in love with alternative diets.

    • Laura

      So happy to introduce you to Jess’s amazing podcast. She always has such inspiring guests and her interview style is so natural. Plus, she’s a pal of mine so this is extra good news. That’s amazing that you’re stepping up to the challenge of overhauling you and your husband’s diet for his health, and going all the way with it. Best of luck going ahead with it all :)

  • Gemma

    Exquisite recipe! Thanks for sharing :)

  • Jessie Snyder | Faring Well

    Yes to everything you said here – this book is magic, just like Dana’s blog! I love it’s approachability – and being so delicious I feel like it would fool anyone as “healthy” food. These potatoes are so cozy! Perfect for the overcast day we had today. Gotta try that tahini ;) XO

    • Laura

      So happy that you’re loving Dana’s book too, girl. And it’s true: she could make a health nut out of anyone with these recipes. You will loooove this tahini sauce. I’ve tried a million variations and this one is easily one of my favourites.
      xoxo L

  • Jodi

    Yum yum yum. Never have enough variations of stuffed sweet potatoes, and this one looks bomb. Those crispy meaty chickpeas are the perfect addition, love Dana’s cooking style :) xx

    • Laura

      I could eat variations of stuffed sweet potatoes almost every night and never get bored. The texture combo of the chickpeas and sweet potatoes in this one is so great. Hope you get a chance to check out Dana’s book!
      xo L

  • Sarah | Well and Full

    Such a great choice from the cookbook! Chickpeas + sweet potatoes are such an amazing combination. And as a food blogger, I know how awesome it is when you get to kind of take a break a little and cook using someone else’s recipe. It’s such a nice rest! And what better hands to be in than Dana’s :D

    • Laura

      I had a hard time deciding which recipe to choose if I’m being honest. Everything in the book looks so good! And you’re right, working from a book is such a nice break. Always reminds me of why I love cooking so much in the first place :)
      xo L

  • Nikki

    WHAT!! These look amazing!! I love sweet potatos so this needs to happen. Stunning photos, Xx


    • Laura

      Thanks so much, Nikki!

  • Hafsa

    I really love sweet potatoes and your mouth watering recipe is cool. I am going to try this recipe soon. :)

    • Laura

      Thanks so much, Hafsa! Hope you get a chance to try it.

  • Allyson

    I’m slightly ashamed to admit that I’ve never stuffed a sweet potato before. I think it’s time I go mend the error of my ways, with tahini sauce and sauteed chickpeas.

    • Laura

      Thanks Allyson! There’s so many directions you can go with it and they’re so easy. Hope you get to try this version of Dana’s :)
      xo L

  • Abby @ Heart of a Baker

    I don’t loooove sweet potatoes (I know!), but these are making me change my tune! Killing it with the pictures girl :)

    • Laura

      Ahahaha I feel like a lot of your comments generally start with “I don’t love [insert vegetable],” but I really do think you would love these all drowning in that tahini :D Thanks Abby xoxo

  • Tori//Gringalicious

    I’m can’t think of anything I’d love more than to be eating this right now! Omg, these look incredible and ginger tahini sauce, AGH I can’t handle it, YUM!! I really have to try these!

    • Laura

      They seriously are the perfect dinner. Dana nailed it with this one!
      xo L