Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (Video)
There are lots of ways to make baked sweet potatoes, but if you’ve never had them stuffed with savory flavorful chickpeas and topped with a fresh, creamy broccoli pesto, then you absolutely have to try this recipe! It’s perfect as a vegetarian meal, can easily be made dairy-free with just one ingredient swap, and can also be made as a bowl recipe with cubed sweet potatoes instead of stuffed.
No matter how you approach this recipe, one thing is for sure: it’s SO good. I’m completely obsessed, and I know you will be, too!
You’ll Also Love: Crispy Chili Lime Chickpea Salad
Ingredients
Chickpea Stuffed Sweet Potatoes
- Sweet Potatoes (halved)
- Chickpeas (drained and rinsed)
- Cumin
- Paprika
- Salt/Pepper
- Extra-Virgin Olive Oil – Or melted butter.
Broccoli Pesto Sauce
- Broccoli Florets
- Fresh Basil
- Pine Nuts
- Olive Oil
- Salt/Pepper
- Garlic Powder
- Lemon Juice
- Grated Parmesan Cheese – Easily make this recipe vegan and dairy-free by substituting with vegan mozzarella or vegan parmesan.
How to Make Baked Sweet Potatoes
These baked sweet potatoes are so easy to make! Here’s a rundown of how to make the recipe:
Roasting the Chickpeas
Toss the chickpeas in olive oil, cumin paprika, salt, and pepper. Place on a baking sheet lined with parchment paper.
Baking the Sweet Potatoes
Cut the sweet potatoes into halves and place them flesh-side down on the same sheet pan. Poke holes in the tops and roast for about 40 minutes, or until they’re fork-tender.
Making the Broccoli Pesto Recipe
Quickly blanch the broccoli in boiling water, then add to a food processor (or small blender) along with basil, pine nuts, olive oil, seasoning, lemon juice, and parmesan cheese. Blend until smooth!
Stuff the Sweet Potatoes
Mash up the middle of each sweet potato half, then fill with roasted chickpeas. Add fresh broccoli pesto on top and enjoy!
RELATED: 25+ Healthy Sweet Potato Recipes
Tips/Variations for Stuffed Sweet Potatoes
- If using a blender to make the broccoli pesto, it helps to use the tamper tool to push everything toward the blade.
- While this recipe is best served fresh, the sweet potatoes and the chickpeas can be roasted ahead of time and stored in the fridge (in an airtight container) for up to 2-3 days.
- Feel free to cube the sweet potatoes and turn this into an easy bowl recipe instead of stuffing them!
- Add a dollop of plain Greek yogurt, sour cream, hummus, or tahini.
- Sprinkle red pepper flakes over everything for a little kick!
- Feel free to add chicken, chopped kale, pumpkin seeds, chopped nuts, or anything else you want for added protein.
More Healthy Vegetarian Dinner Recipes
- Miso Noodle Bowls w/ Roasted Mushrooms
- Tandoori Paneer Salad
- Mushroom & Spinach Pasta Bake
- 4-Ingredient Potato Soup
- Roasted Harissa Stuffed Eggplant
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Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto
Equipment
Ingredients
- 2 large sweet potatoes (halved)
- 2 15-ounce cans chickpeas (drained and rinsed)
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 3/4 teaspoons salt
- 1/2 teaspoons pepper
- 1 Tablespoon olive oil
Broccoli Pesto
- 1 cup broccoli florets
- 1 cup packed basil
- 1/3 cup pine nuts
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 Tablespoon lemon juice
- 3 Tablespoons parmesan cheese
Instructions
- Preheat the oven to 400 degrees F.
- In a mixing bowl, combine the drained and rinsed chickpeas, cumin, paprika, salt, pepper, and olive oil. Toss to combine.
- Add to a baking sheet lined with parchment paper.
- On the side, add the halved sweet potatoes, cut side down. Poke a few holes in the tops with a fork.
- Bake for about 40 minutes or until the sweet potatoes are easily pierced with a fork. Toss the chickpeas halfway.
- Meanwhile, bring a small pot of water to a boil and add in the broccoli florets.
- Cook for about 45-60 seconds.
- Drain and add to a blender or food processor with all the remaining pesto ingredients.
- Blend until completely smooth.
- When the sweet potatoes and chickpeas are done, carefully flip the potatoes over and mash up the flesh.
- Scoop in the chickpeas, then top with a generous dollop of pesto.
- Garnish with fresh basil, red pepper flakes, and lemon if desired. Enjoy!
Video
Notes
- If using a blender to make the broccoli pesto, it helps to use the tamper tool to push everything toward the blade.
- Easily make this recipe vegan and dairy-free by substituting with vegan mozzarella or vegan parmesan.
Julie @ Running in a Skirt says:
This is GENIUS! I love the pesto idea with the baked potato and the chickpeas really round out a meal. Perfect for lunch!
Yaminah says:
Could.i use spinach or the pesto?
Maddie says:
Thanks for sharing this =)
Me and my family love these and have had them several times!!!
Catherine says:
Great recipe ! I really love the combo of sweet potatoes and the broccoli pesto. I made it today with a couple changes, instead of the raw cabbage I decided to cook the cabbage and season it with rosemary, red wine vinegar some salt and a tiny bit of sugar. I also added some garlic to the pesto and it was so so delicious !
Christine McMichael replied:
Thanks, Catherine! So glad you enjoyed this recipe 🙂 The garlic in the pesto sounds amazing!
Johanna says:
Do you use canned or dry chickpeas?
Christine McMichael replied:
Hi, Johanna! I always used canned chickpeas, but either should work. Enjoy the recipe!
Layna says:
Currently making this and another similiar recipe combined since I didnt have all the ingredients. Looks so good! Although my sweet potatoes have been in the oven for 25 minutes already and are pretty much raw still :/
Christine McMichael replied:
That’s awesome, Layna! Oh no, I’m sorry! Different ovens and sizes of potatoes could affect them. I hope you enjoyed the recipe!
Ida Borneskog says:
Hi Christine!
I’m so happy I found you, I love your recipes and overall health perspective! Hoping to help you spread the word and share your recipes on Pinterest.
Thank you for great content!
Sincerely,
Ida Borneskog
Christine McMichael replied:
Thank you, Ida! Thanks so much for the shares! 🙂
Agness of Run Agness Run says:
I always choose sweet potatoes instead of the white one. This recipe is so mouth-watering! Great job!
Gabriella says:
These really do look so fancy, Christine! So glad I stumbled upon your recipe. They sound downright delicious!
Christine McMichael replied:
Thanks, Gabriella! 🙂
Misguidedmommy replied:
Is the broccoli cooked or raw before blended?
Christine McMichael replied:
I recommend steaming them a little bit to make them easier to blend! But keeping them raw should work great, too. Enjoy! 🙂
Lauren says:
Are the chickpeas canned or … ? This looks delicious and I’m super keen to make it 🙂
Christine McMichael replied:
Hi, Lauren! Yes, I always use canned chickpeas since they’re a little bit easier to deal with. I hope you enjoy the recipe! 🙂
Jenn says:
Love everything about this dish!! It’s beautiful, the flavors I love, and that broccoli pesto looks so darn good!!! Saving this for sure!
Christine McMichael replied:
Thank you, Jenn! 🙂 Enjoy!