Chickpea Stuffed Sweet Potatoes with Lime Cilantro Sauce

Roasted sweet potatoes are stuffed with spiced chickpeas and topped with a bright, cilantro sauce in this Middle Eastern-inspired, plant-based dish.

COOK TIME 45 minutes
PREP TIME 15 minutes

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Kick things up a notch in this recipe by using our spicy chili pepper extra virgin olive oil, infused with real dried chili peppers.


  • 4 / large sweet potatoes, rinsed and scrubbed
  • 1 / 15-ounce can chickpeas, drained
  • 1 / 15-ounce can diced tomatoes
  • 2 + ½ teaspoons / ground cumin
  • ¼ teaspoon / cinnamon
  • ½ teaspoon / garlic powder
  • ⅛ + ½ teaspoon / salt
  • 2 tablespoons / Zucchi Chili Pepper EVOO
  • 4 tablespoons / tahini, for serving

Cilantro Lime Sauce

  • 2 / medium cloves garlic, roughly chopped
  • 1 cup / fresh cilantro
  • 2 / medium jalapeños, seeds removed
  • ½ cup / Zucchi Organic EVOO


Preheat oven to 400°F. Line a large baking sheet with foil.

Place potatoes on baking sheet and bake for about 45 minutes, or until tender when pierced with a fork.

In a large heavy-bottomed skillet, sauté chickpeas with olive oil, 2 teaspoons of cumin, cinnamon, and garlic powder. Add tomatoes and ⅛ teaspoon of salt and simmer on low for about 10 minutes.

For the sauce, combine the garlic cloves, cilantro, jalapeños, remaining salt, cumin, and Zucchi Organic Extra Virgin Olive Oil in a food processor. Blend until sauce is a smooth, pesto-like consistency.

To assemble, cut sweet potatoes in half, leaving the bottoms intact. Top with chickpeas and spoon on tahini and the cilantro lime sauce.

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