These Chickpea-Stuffed Sweet Potatoes with Chimichurri are a super easy and delicious way to enjoy dinner on a weeknight, or add some flavor as a side dish.
I have been totally experimenting lately with my quick, weeknight meals. A new thing I’m doing is stuffed sweet potatoes, which isn’t new at all since so many people do this already. I’m slow, okay?! But seriously, what took me so long?
When thinking about how else I could stuff a sweet potato, I began thinking about some of my favorite flavors. I grew up with a family that cooked together, ate together, drank together. Food is such a huuuge component in my family, so I often have memories associated with food.
When I think about family memories, something that comes to mind is grilling chorizo at my uncle’s house accompanied by chimichurri. My mom’s side of the family are all from Cuba, but they often like to experiment with other Latin dishes (like chorizo and chimichurri). For some reason, this popped into my head immediately. I thought, how can I add an Argentinian flare to these sweet potatoes? Chimiiiiii!
If you’ve never had or heard of chimichurri, think of it like an Argentinian pesto (without nuts).
The main component in most chimichurri recipes is parsley! People often think of parsley as a garnish herb, but no sirree bob – we’re using it IN our dish today. Ordinarily, chimichurri calls for Italian parsley (flat leaf parsley), but for this I used curled parsley. I also used a bit of cilantro, just for funsies.
Speaking of cilantro, did you know (why would you) that I used to HAAAAAATE cilantro? Okay, maybe that’s dramatic. But for reals, I hated it so much, I thought it tasted like SOAP, which is apparently a gene that some people have. More on that here. Weirdly enough, now I can’t get enough of it! I use it all the time, in so much of my cooking – it’s actually one of my favorite herbs! My #1, ride or die herb, though, would have to be basil. Don’t tell cilantro.
To add more greens to the mix, I sauteed some spinach with garlic and used that as the base for these stuffed sweet potatoes. Not only are these overflowing with flavor, but they’re good for you, meatless, and EASY.
Chickpea-Stuffed Sweet Potatoes with Chimichurri
- 2 large sweet potatoes
- ½ cup fresh parsley
- ½ cup fresh cilantro
- ¾ cup extra virgin olive oil
- 1 tsp salt
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- 2 cups spinach
- 1 clove garlic, minced
- ½ tsp salt
- 1 cup canned chickpeas, drained and rinsed
- ½ avocado, sliced
- Preheat your oven to 400 degrees. Place sweet potatoes atop a baking sheet and pierce with a fork a few times. Place in the oven and set for 45 minutes.
- Next, in a food processor, add cilantro, parsley, garlic, and salt. Begin to blend while pouring in olive oil. Blend until smooth and well-combined.
- While potato is baking, heat 1 tbsp olive oil in a small saute pan over medium heat. When oil is hot, add spinach and move around using tongs. When spinach begins to welt, add minced garlic and salt. Turn off heat when spinach is fully wilted.
- Remove sweet potatoes when they are soft (test with a knife).
- Cut a slit down the potatoes lengthwise. Do not cut all the way through.
- Using your hands, open the sweet potato and press inward a bit to make room for the filling.
- Using tongs, stuff each potato with spinach. Then, add chickpeas, topped with chimichurri.
- Enjoy as a meal, or as a side dish using smaller potatoes.
Join the conversation:
What’s one food you used to hate, but now love?
How do you like to stuff potatoes?
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