Vegan baked sweet potato with tomato pesto chickpeas

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!

  1. 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.
  2. 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.
  3. Make a double batch so you have dinner for 4 PLUS a really healthy lunch for the rest of the week.
  4. 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).

Ingredients for the Vegan baked sweet potato with tomato pesto chickpeasvegan stuffed sweet potatos

vegan baked sweet potato

If you’re after other yummy and easy vegan dinners you might like:

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.

vegan baked sweet potato

Vegan baked sweet potato

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vegan stuffed sweet potatos

Vegan baked sweet potato with red pesto chickpeas

  • Author: Jade Woodd
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4
  • Category: Dinner
  • Method: Baking
  • Cuisine: Australian
  • Diet: Vegan

Description

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!


Ingredients

4 medium sweet potatoes
2 x 400g chickpeas
1 Tbsp olive oil
1/2 tsp fine salt
1/3-1/2 jar sacla FREE FROM tomato pesto
1/2 red onion, finely diced
Vegan feta, crumbled (optional)
Tahini sauce (see below)
Small handful flat leaf parsley, leaves only and chopped
Tahini sauce
1/3 cup hulled tahini
1/4 cup water
1-2 cloves garlic
1/8 tsp salt
1 1/2 Tbsp fresh lemon juice
1/8 tsp freshly cracked black pepper

Instructions

Method
1. Preheat the oven to 200C and line a deep baking tray with baking paper (recommended for easy clean up). Piece the sweet potatoes and bake for 45-60mins or until fork tender. While the sweet potatoes are baking they will release some sugars- a syrup will leak out, and that is totally normal (and why I recommend using baking paper!).
2. Meanwhile, prepare the chickpeas. Drain the cans and rinse well. Before baking the chickpeas, dry them well. Use a clean tea towel and place all the chickpeas in the middle, then brunch up the sides of the tea towel and spin. This is best done outside as water will spray out. Alternatively, pat them dry with a clean tea towel or paper towel. Line a deep baking dish with baking paper or a silicone mat and place the dried chickpeas, olive oil and salt in. Toss to combine then bake for 20 mins (note, to be efficient this is best done while the sweet potatoes are also baking). After 20 minutes remove from the heat and transfer to a bowl. Add 1/3 jar tomato pesto and red onion and combine well then set aside. Taste, and add extra tomato pesto if desired.
3. While the sweet potatoes continue to cook, make the tahini sauce. Add all ingredients to a small blender and blend until smooth, or place ingredients in a small bowl and use a stick blender to combine. If you don’t have either of these, omit the garlic and simply whisk ingredients together in a bowl.
3. After sweet potatoes are cooked, remove from the oven and allow to cool for 5 minutes. Next, cut a large slit into each sweet potato, running length ways. Use a fork to push open each one, creating an open pocket to fill. Add a large spoonful of teh tahini sauce, fill in the red pesto chickpeas then top with optional feta and parsley. enjoy immediately.

Keywords: Vegan, easy dinners, baked potato, sweet potato, kumara, tomato pesto

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