Masala Chickpea Stuffed Sweet Potatoes

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Plate of vegan Masala Chickpea Stuffed Sweet Potatoes with green chutney

Friends, we are so excited to share our latest obsession with you: Masala Chickpea Stuffed Sweet Potatoes! Swoon.

This seriously flavorful, Indian-inspired recipe is made with two of our favorite foods (chickpeas & sweet potatoes) and requires just 10 simple ingredients to prepare!

Avocado, dried spices, maple syrup, cilantro, garlic, chickpeas, and sweet potatoes

What is Tandoori Masala?

The word “tandoor” in India means clay oven, which is most commonly used for cooking breads like naan. However, tandoori masala isn’t only used for seasonings breads but also meat and vegetable dishes. (source)

The word “masala” means a blend of spices used in Indian cooking. (source)

Tandoori Masala spices typically include cumin, red chili, fenugreek, black pepper, cardamom, cinnamon, clove, cardamom, nutmeg, turmeric, and ginger (among others). It’s spicy, robust, yet balanced and incredibly versatile. And we especially love it on roasted chickpeas.

For a more authentic, homemade version, you could try this recipe from Binjal’s Veg Kitchen. Or in a pinch, we were able to find a store-bought version at Whole Foods that’s quite tasty.

Parchment-lined baking sheet of sweet potatoes and chickpeas topped with tandoori masala seasoning

This dish starts with halving the sweet potatoes and rubbing them with oil and salt. For additional flavor, we suggest seasoning with curry powder or green curry paste, though optional.

The potatoes are then roasted until they’re perfectly tender and lightly caramelized.

Next, the chickpeas are mixed with avocado oil, tandoori masala seasoning (DIY or store-bought), salt, and an optional pinch of cayenne before being roasted alongside the sweet potatoes.

Cilantro, garlic, salt, pepper, and avocado in a small blender

While the chickpeas and sweet potatoes are baking, it’s time to make the green chutney. A small blender works best, but a food processor or mortar and pestle are also options.

Cilantro serves as the base of the chutney, garlic and lime add zing, and salt and pepper add flavor. Maple syrup rounds out the other flavors while water helps it blend and the magic ingredient (avocado) makes it extra creamy!

Holding a bowl of green chutney

If you love this chutney as much as we do, be sure to add our Aloo Tikki (Indian Potato Cakes with Green Chutney) and Shawarma Roasted Cauliflower “Steak” to your future meal plans.

Using the back of a spoon to gently smash down the sweet potato flesh

With the three components prepped (chickpeas, sweet potato, chutney), you’re ready for assembly!

Using a fork or spoon, gently smash down the fleshy part of the sweet potato. Top with the chickpeas and chutney and wait for the “yums!” that are sure to follow!

Drizzling green chutney onto a plate of stuffed sweet potatoes

We hope you LOVE these potatoes! They’re:

Tender
Flavorful
Perfectly spiced
Easy
& SO comforting!

These stuffed sweet potatoes are delicious on their own as a lighter meal. Or for something more filling, serve with Indian-inspired dishes such as our Quick Crispy Cauliflower, Coconut Curried Greens, or Masala-Spiced Tofu Scramble.

More Sweet Potato Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Fork cutting into a bite of Chickpea Stuffed Sweet Potatoes

Masala Chickpea Stuffed Sweet Potatoes

Perfectly baked, stuffed sweet potatoes topped with tandoori masala spiced chickpeas and green chutney. Just 10 ingredients required!
Author Minimalist Baker
Print
Large plate of Chickpea Stuffed Sweet Potatoes
5 from 13 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 3 (Servings)
Course Entrée or Side
Cuisine Grain-Free, Indian-Inspired, Vegan
Freezer Friendly No
Does it keep? 3 Days

Ingredients

POTATOES

  • 3 small-medium* sweet potatoes (organic when possible), scrubbed clean and halved lengthwise
  • ~1 Tbsp avocado oil (or sub olive oil)
  • 1 pinch sea salt
  • 1 tsp curry powder or green curry paste (ensure vegan friendliness // optional)

CHICKPEAS

  • 1 15-ounce can chickpeas, rinsed, drained, and dried in a clean towel
  • 1 ½ Tbsp avocado oil (or sub olive oil)
  • 2 Tbsp tandoori masala seasoning* (see notes for where to buy + DIY recipe)
  • 1/4 tsp sea salt
  • 1 pinch cayenne pepper (optional // for heat)

GREEN CHUTNEY

  • 2 cups loosely packed fresh cilantro (~1 large bundle as recipe is written / some stems are okay)
  • 2 cloves garlic, peeled
  • 1/4 tsp each sea salt and black pepper
  • 2 Tbsp lime juice (1 lime yields ~2 Tbsp or 30 ml)
  • 1-2 tsp sweetener (maple syrup, agave nectar, or honey if not vegan)
  • Water to thin (~1/4 cup or 60 ml as recipe is written)
  • 2-3 Tbsp ripe avocado for extra creaminess

Instructions

  • Preheat oven to 400 degrees F (204 C), and line two baking sheets with parchment paper. (NOTE: Depending on the size of your baking sheets and sweet potatoes, you may get away with using one baking sheet instead of two. Just be sure not to crowd the pan too much otherwise the chickpeas will steam instead of roasting — see photo example above).
  • Add potatoes to one of the baking sheets and drizzle with avocado oil and sprinkle with sea salt. An optional step to infuse more flavor is to rub the potatoes with curry powder or green curry paste.
  • Lay potatoes cut side down on the baking sheet and bake on a top/center rack for 25 minutes or until tender.
  • In the meantime, add drained and dried chickpeas to a small mixing bowl and top with avocado oil, tandoori masala seasoning, sea salt, and a pinch of cayenne (optional). Toss to combine, then taste and adjust seasonings as needed, adding more masala blend for smokiness, sea salt for saltiness, or cayenne for heat.
  • Arrange chickpeas on the other baking sheet and bake on a bottom/center rack for a total of 20-25 minutes alongside the sweet potatoes. NOTE: For crispier chickpeas, it’s best to bake the chickpeas under the sweet potatoes so they don’t steam.
  • To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado to a small blender or food processor (or use a mortar and pestle) and mix to combine.
  • Add only enough water to encourage blending and make the sauce pourable. Taste and adjust seasonings, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity. Set aside.
  • For serving, flip potatoes cut-side up and smash down the insides a little bit with a spoon or spatula. Top with chickpeas and chutney and enjoy immediately. Garnish with extra cilantro or lime juice if desired.
  • Best when fresh. Store leftover chickpeas in a well-sealed container at room temperature up to 3 days. Chutney will keep (separately) in the refrigerator up to 3 days. To reheat, bake sweet potatoes and chickpeas in a 375 degree F (190 C) oven until hot. Top with chutney.

Notes

*This recipe is not a Traditional Indian dish, but rather, Indian-inspired. We were inspired by the flavors of Tandoori Masala spice blend (explained in the post above) and by this original recipe of ours for Mediterranean Baked Sweet Potatoes, which takes inspiration from Mediterranean flavors. 
*We buy Tandoori Masala blend at Whole Foods. If you can’t find it, try this DIY blend for similar results: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed. Or, for a more authentic, homemade version of Tandoori Masala, you could try this recipe from Binjal’s Veg Kitchen.
*Small sweet potatoes cook faster. If too large, plan on increasing cooking time or cutting into quarters instead of halves to speed cooking time.
*Nutrition information is a rough estimate calculated with medium-sized sweet potatoes, the lesser amounts of maple syrup and avocado, and without optional ingredients.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 368 Carbohydrates: 49.6 g Protein: 8 g Fat: 15.1 g Saturated Fat: 1.7 g Polyunsaturated Fat: 2.47 g Monounsaturated Fat: 9.35 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 653 mg Potassium: 652 mg Fiber: 11.9 g Sugar: 10.1 g Vitamin A: 20200 IU Vitamin C: 12.97 mg Calcium: 130.65 mg Iron: 3.29 mg

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  1. Rachel says

    My partner just made this for an afternoon snack – it was delicious! He did not use oil on the potatoes at all, but did rub the cut sides in yellow curry paste. They came out wonderfully creamy and perfectly toasted on the cut side. Ahh. Sooo good, we will definitely be making these again. Great, easy recipe. Thank you!

  2. Iralyn says

    Made this tonight (minus cayenne) and it was delicious and easy! Even our toddler ate all of her sweet potato and chickpeas and some of the sauce. Next time I will double the chickpea portion of the recipe and cook some couscous to go with it to make it more of a full meal. Great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Eli. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Wes says

    Guys, I’ve to say, this recipe is brilliant. It’s very simple and tasty. I’ll definitely be making it again, especially the green chutney. I kinda followed the recipe exactly, but used half an avocado instead of spoons of it. It’s never too much avocado, right? Thank you!

  4. Sadye says

    Ohhhh lordy this was amazing, and I didn’t even follow the directions properly. I can’t wait to try it following things to a T (trust me I didn’t make any magic tweaks to the recipe). The one extra thing I did worth sharing, IMO, is that I served mine over coconut rice (as in, cooked some rice with half coconut milk/half water).

  5. Oceane says

    Delicious! The chickpeas and potatoes were super tasty and the cooking time was on point. The chutney was also very good. I used a whole avocado instead of the recommended 2-3 tbsp. The raw garlic was a little much for my taste. I will definetly make this recipe again, but using only one garlic clove instead of 2.

  6. Sandy says

    The flavour in this recipe is OUT OF THIS WORLD! Thanks Dana💚 Instead of the dressing, I just sprinkled chopped coriander and lime juice and I am amazed at how delicious each component is, and how creative you are to think of combining everything in this way. Love from Aotearoa New Zealand 💚

  7. Cindy says

    Okay so this one is being added to my meal rotation! SO GOOD!!!
    I used half of the spice mix for the chickpeas and sprinkled the rest on some tofu which I also roasted at the same time.
    I did not use avo in the dressing but did add mint & onion – delicious!
    Thank you for another amazing meal idea!

  8. Meredith says

    Hey Dana!! I can’t wait to make these but I have a question – I’d like to pair it with something simple that I can grill, like chicken or a pork chop. What would be a good way to spice/marinate them so the flavors all go together? I’m not familiar with Indian cuisine and have never really had it before, so this is my first foray. :)

  9. Gene R Crombine says

    The Mediterranean baked sweet potatoes is my most frequently prepared dish. I really love it, and look forward to trying this one. I have a question- can I just whisk the chutney to blend instead of using a blender? I really hate to haul out and clean the food processer if I can cheat with no real damage to the end product.

  10. Heather Bruck says

    Looks so good! Any tips for those of us who cant deal with cilantro?

    Could you sub with another green leafy veg?

  11. Kelly says

    Looks awesome I LOVE your recipies! So, we leave the skin on the sweet potatoes? That can be eaten, correct? Thanks for sharing your talent!

  12. ♥ Dana & James ♥ says

    Yum Yum Yum!! These are great, spicy and protein packed! Definetly need to make a bigger batch next time. I will be using the sauce alot too. Thanks for the great recipe!

    Your biggest fans,

    ♥ Dana & James ♥