Chickpea-Stuffed Sweet Potato with Chimichurri
Prep time
Cook time
Total time
Recipe type: dinner, lunch
Serves: 2 potatoes
  • 2 large sweet potatoes
  • Chimichurri:
  • ½ cup fresh parsley
  • ½ cup fresh cilantro
  • ¾ cup extra virgin olive oil
  • 1 tsp salt
  • 1 clove garlic
  • Filling:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Remove sweet potatoes when they are soft (test with a knife).
  5. Cut a slit down the potatoes lengthwise. Do not cut all the way through.
  6. Using your hands, open the sweet potato and press inward a bit to make room for the filling.
  7. Using tongs, stuff each potato with spinach. Then, add chickpeas, topped with chimichurri.
  8. Enjoy as a meal, or as a side dish using smaller potatoes.
Recipe by the blissful balance at