I’m not sure about you, but eating seasonally is one of the easiest ways for me to really appreciate food. I love MISSING a food when it is out of season and I love going full throttle with a food while its IN season. Mind you, eating seasonally is so much more than the ingredients for me- its how a food is cooked and enjoyed. Winter means the oven is on most nights and slow cooked vegetables are daily occurrence. Winter is about warm, slow and nourishing. It’s about root veggies and tubers, hot and cosy and candle light. It is these vegan baked sweet potato with tomato pesto chickpeas, served with family, friends and a glass of something warming and delicious. You know what I mean?
So, here is what you will need for the Vegan baked sweet potato with tomato pesto chickpeas:
- Sweet potato or kumara– the orange variety. You could likely substitute with regular or purple sweet potatoes, bot of which are less sweet than orange sweet potato. Look for sweet potatoes that are small to medium in size as they contain less starch and bake into a more fluffy, sweet and creamy potato. Also check over your potatoes and avoid buying those with dark spots or blemishes.
- Canned or precooked chickpeas– both work just as well as each other, so it really depends on how prepared you are. Remember to drain and rinse your canned chickpeas well. Many people use the water fro a can of chickpeas for other recipes however I recommend reading THIS POST before you do (especially if you have gut issues!). If you want to substitute, I would recommend butter beans as my first choice.
- Olive oil, garlic, salt and water– panty staples that basically go into every savoury meal.
- Tomato pesto of choice– I used THIS ONE which is vegan, or you could even make your own. Here is a recipe.
- Red onion– this is an optional topping ingredient but I love the way onion helps to break up some for the other flavours.
- Hulled tahini– this makes us the base of the creamy sauce of top. Tahini is a sesame seed paste and be found at most supermarkets or middle eastern grocers. Choose one that is light in colour and doesn’t have oil separation at the top.
- Lemon or lime juice
- Parsley or coriander– fresh herbs really bring this to life, so don’t skip!
- Vegan feta– another optional ingredient, but it is yummy with the baked sweet potato. I like this one.
A few tips!
- Make ahead to save on time! Baking your sweet potatoes and chickpeas up to 3 days ahead is totally ok. When it is time to eat it is as easy as opening the sweet potato, stuffing and popping in the oven (or microwave) unit lits warm enough for your liking.
- USE BAKING PAPER or silicone mats for easier cleanup- as the sweet potato bake they will naturally realise a sugar syrup. While this is totally normal is it horrendous to clean up- so don’t skip This tip.
- Make a double batch so you have dinner for 4 PLUS a really healthy lunch for the rest of the week.
- Mix it up– while we love this combination you can easily substitute the toppings to whatever you have in your fridge. As a rule of thumb I like to add something sharp (like onion), something fresh (like herbs) and something with lots of plant protein (like the chickpeas or beans).
If you’re after other yummy and easy vegan dinners you might like:
- Vegan smokey chilli beans
- Creamy vegan tomato basil soup with croutons
- Homemade smokey butter beans
- Vegan panzanella bread and tomato salad
We hope you enjoy this recipe as much as we do. As always we love to hear from you below- please leave a review and comment below so you can help others considering making these vegan baked sweet potato too.
Ultimate comfort food but in the most wholesome way. These stuffed vegan baked sweet postal filled with tomato pesto chickpeas are a delightful mix of delicious, comfort, nutritious and fun!
Keywords: Vegan, easy dinners, baked potato, sweet potato, kumara, tomato pesto