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baked sweet potato topped with roasted spiced chickpeas, kale, and creamy sunflower sauce, served in a white bowl

Vegan Stuffed Sweet Potatoes

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A budget friendly and filling dish that anyone can make! All you need are sweet potatoes, a can of chickpeas, your favorite greens, and a creamy vegan sauce.
Course Main Course
Cuisine American
Keyword budget friendly, budget friendly vegan recipe, cheap vegan recipe, cost effective vegan recipe, low budget vegan recipe, low cost recipe, low cost vegan recipe, recession recipes
Prep Time 15 minutes
Cook Time 1 hour
Servings 4
Calories 340.3
Author carleigh

Equipment

Ingredients

  • 4 sweet potatoes medium, whole
  • 1 400ml can chickpeas drained
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1½ tsp salt divided
  • 2 cups kale massaged with olive oil, if desired
  • 1 cup sunflower seeds soaked overnight or boiled for 10 minutes
  • ¾ cup water or more as needed
  • 1 tablespoon soy sauce Tamari if gluten-free
  • 1 tsp apple cider vinegar
  • 1 clove garlic
  • 1 tbsp olive oil

Instructions

  • Preheat the oven to 400F and prepare two baking sheets with parchment paper. 
  • On one baking sheet, add the sweet potatoes. Poke holes in them with a fork, and season with olive oil, salt and pepper as desired.
  • Place them in the oven and roast for 1 hour, until crispy on the outside and soft on the inside.
  • While the sweet potatoes roast, prepare the chickpeas. Add them to the second baking sheet, along with a tablespoon of olive oil if desired, paprika, garlic powder and ¾ teaspoon of salt. Massage with hands until evenly coated. 
  • When the sweet potatoes are half cooked, add the chickpeas into the oven as well for the remaining 30 minutes.
  • While the chickpeas are now roasting, add the sunflower seeds, soy sauce, vinegar, garlic, water and a bit of salt to a blender. Combine until a smooth sauce is formed.
  • When the potatoes are cooked, remove them from the oven, and make a slice in the middle of each. Mash the inner potato a bit, then top with some kale, the seasoned chickpeas and finally the sunflower cream sauce. Enjoy immediately. 

Nutrition

Calories: 340.3kcal | Carbohydrates: 51.3g | Protein: 8.4g | Fat: 12.8g | Saturated Fat: 1.3g | Polyunsaturated Fat: 4.5g | Monounsaturated Fat: 5.7g | Sodium: 1102.4mg | Potassium: 1005.8mg | Fiber: 9.7g | Sugar: 10.3g | Vitamin A: 35456.4IU | Vitamin C: 38.8mg | Calcium: 170.4mg | Iron: 2.9mg