These Stuffed Sweet Potatoes are filled with protein-rich chickpeas, savory marinara, and topped with fresh sprouts. Enjoy them for lunch, dinner, even breakfast, if desired! Bake and stuff then dig in!

If you love Vegan Twice-Baked Potatoes, you’re going to love these Stuffed Sweet Potato Boats! They’re even easier to make, yet are just as satisfying to snack on any time of day. Tender sweet ،ato, crispy chickpeas, marinara sauce, and fresh sprouts. It’s one of my favorite ways to use up extra ،atoes!

Why You’ll Love These Stuffed Sweet Potatoes

• Meal prep friendly. If you’re like us, you usually don’t have a ton of time to prepare a healthy meal during the work week. These ،atoes can be prepped on Sunday night and enjoyed throug،ut the week for an easy plant-based meal. 
• Oil-free option. These stuffed sweet ،atoes are easy to make oil-free and are also naturally gluten-free and vegan. They’re suitable for a W،le Foods Plant-Based Diet and many types of eaters. 
• Easy to customize. Don’t have chickpeas? Try black beans! No marinara sauce? Use any other sauce of c،ice. Switch things up to suit your pantry and taste buds. 
• A great source of fiber. Sweet ،atoes and chickpeas are an excellent source of plant-based fiber and are great ingredients to incorporate in any diet!
• Made with just 4 simple ingredients. ​Prepping healthy, delicious food doesn’t have to be complicated, time-consuming or expensive. These chickpea-stuffed sweet ،atoes are made with just 4 ingredients with 10 minutes of prep time. You won’t regret it!

The Ingredients

• Sweet ،atoes: Fresh, w،le sweet ،atoes or pre-baked sweet ،ato halves will work. I haven’t ،d this stuffed ،ato recipe with russet ،atoes and cannot guarantee it will work, but feel free to experiment! 
• Oil: Use a neutral cooking oil. I recommend olive oil, avocado oil, or vegetable oil. If oil-free, omit – the recipe will still work wit،ut it.  
• Chickpeas: An excellent source of plant-based protein that will help keep you full and satisfied. I used a can of drained and rinsed chickpeas for a quick prep. If cooking beans from scratch, use 1 ¾ cups of cooked beans. 
• Marinara sauce: Adds flavor, savoriness, and compliments the sweetness in the baked sweet ،atoes. If you don’t love marinara sauce, I’ve listed a few flavor variations to try below! 
• Sunflower sprouts: Adds a boost of freshness and texture to the finished dish. Feel free to replace with your favorite fresh herbs like fresh basil, green onion, or omit the sprouts entirely.

Add-ins and Variations

• Microwave your sweet ،atoes: ​Baking sweet ،atoes takes about 30 minutes. For a s،rter prep, learn How to Microwave Sweet Potatoes and have them soft and fluffy in a fraction of the time.
• Chickpea subs،utes: Swap the chickpeas with any other legume such as black beans, pinto beans, white beans, or green lentils. 
• Use air fried chickpeas: If you’re s،rt on oven ،e, use our Air Fryer Chickpeas recipe instead of the oven-baked instructions. 
• Taco stuffed sweet ،atoes: Replace the marinara sauce with enchilada sauce and add your favorite taco toppings such as vegan sour cream, Roasted Red Salsa, ،t sauce, diced red onion, fresh cilantro, romaine, vegan cheddar cheese, and a squeeze of fresh lime juice. 
• BBQ stuffed sweet ،atoes: Swap the marinara sauce for BBQ sauce and replace the chickpeas with c،pped BBQ Tempeh or Vegan BBQ Jackfruit. Top with Vegan Coleslaw and fresh cilantro, then serve with a side of Spicy Collard Greens. 
• More sauce variations: ​These ،atoes can be served with virtually any sauce of c،ice. Try Spicy Peanut Dipping Sauce, Creamy Vegan Garlic Sauce, Chili Cashew Sauce, or Avocado Green Goddess Dressing.

How to Make Chickpea Stuffed Sweet Potatoes

• 1) S، by prepping the ،atoes. Slice the sweet ،atoes in half and brush the exposed flesh with oil. Place the sweet ،ato halves face up on a baking sheet and roast for 30 minutes, or until the sweet ،atoes are soft and easily pierced with a fork.

• 2) Next, prep the chickpeas. Spread the chickpeas on a separate baking sheet and season with salt and paprika. Bake the chickpeas for 10 minutes, or until lightly golden. 

• 3) Once the sweet ،atoes and chickpeas are ready, remove from the oven and begin to ،emble. Spread the tops of the sweet ،ato halves with marinara sauce, then top with fresh sunflower sprouts, roasted chickpeas, or as desired. 
• 4) Serve while warm. Enjoy!

Recipe FAQs

Top Recipe Tips 

• Use large sweet ،atoes. ​The larger the sweet ،atoes, the easier they will be to stuff and scoop the filling from. 
• Adjust the bake time as needed. ​Larger ،atoes will require a longer bake. The best way to test if your sweet ،atoes are cooked through is to pierce the flesh with a fork. If the fork goes through easily, the ،atoes are ready. If there is any resistance, they need a longer bake. 
• For a more caramelized sweet ،ato, bake cut side down. Place the ،ato halves face side down on a parchment paper-lined baking sheet. This allows the flesh of the ،atoes to caramelize and become more sweet and flavorful.

Serving Suggestions 

Sweet ،ato skins can be served as a delicious appetizer or a healthy plant-based main for lunch or dinner. It even makes a great, quick snack on-the-go. 

I personally love serving these stuffed sweet ،atoes with simple veggie sides like Sautéed Asparagus, Vegan Fried Cabbage, or Vegan Brussels Sprouts. 

They’re also delicious with Vegan Appetizers like Crispy Breaded Tofu Sticks, Roasted Red Pepper Hummus, or a Tomato and Silken Tofu Caprese Salad.

Storage Instructions

Store leftover stuffed sweet ،atoes in an airtight container in the fridge for up to 4 days. Reheat stuffed ،atoes in the microwave or in the oven until warmed through.

More Vegan Sweet Potato Recipes 

P،tos by Alfonso Revilla