Mediterranean stuffed sweet potatoes with a delicious vegan tahini dressing. A simple yet elevated vegan and gluten-free weeknight meal that’s packed with flavor!
Do you remember the trend in life where stuffed sweet potatoes were everywhere? Pleeeease tell me I’m not the only one who remembers every food trend on Earth (please!).
As a stubborn non-follower, I refused to make stuffed sweet potatoes for almost no reason at all except that everyone else was doing it.
So believe it or not, this is my first time making stuffed sweet potatoes, and to let you in on a little secret, they are EPIC. I’m not joking.
The taste is sublime. They are vegan and gluten-free, but in the coolest way possible because they actually taste good!
The chickpeas and bell peppers are sauteed with paprika, which gives them a nice smokiness that pairs well with the sweetness of the sweet potato. The pomegranate seeds and pistachios provide a needed crunch, and the vegan tahini dressing really makes the dish pop. I hope you enjoy it as much as I do!
Ingredients in Mediterranean Sweet Potatoes
- Sweet potatoes: The vessel to contain all the delicious toppings, and a nutritional powerhouse all in itself, sweet potatoes are the hero of the recipe!
- Bell pepper: These delicious veggies are packed with nutrients and antioxidants like vitamins C, A, B6, and folate.
- Chickpeas: These legumes serve as the plant-based protein source in this vegan dish.
- Pomegranate: I call these little flavor explosions because they infuse so much flavor with each bite!
- Pistachios: These heart-healthy nuts add the perfect crunch to the dish.
- Tahini paste: This adds such a delicious, almost-nutty flavor.
- Lemon juice and maple syrup: These add sweetness and acidity to brighten up the tahini dressing and make it really “pop!”
- Paprika, parsley, and salt: Some of my favorite seasonings and herbs, especially for Mediterranean-inspired recipes!
How to Make Mediterranean Sweet Potatoes
To make these Mediterranean sweet potatoes as delicious as they can possibly be, there are a few tips I recommend:
- Preheat the oven right away. That way you can bake the sweet potatoes as soon as you’re ready to. You don’t have to wait for the oven to preheat completely before you put in the sweet potatoes.
- Thoroughly rinse and scrub the sweet potatoes. Since you won’t be peeling them, it’s important to make sure they’re as clean as they can be.
- Poke holes in the sweet potatoes with a fork, making sure to pierce through the skin – this will help the sweet potatoes bake quicker and more evenly.
- Drizzle oil on the cut side of the sweet potato and rub it in. Season both sides of the sweet potato with salt and you’re ready to bake!
- While the sweet potatoes are baking, preparing the toppings and the dressing. This will help you save time so that once the sweet potatoes are done baking, all you have to do is stuff them with the toppings and they’re ready to eat!
How to Make Vegan Tahini Dressing
This dressing is such a game-changer that it seems super complicated to make, but it’s actually quite easy. It’s so good, in fact, that I also use it to brighten up my maple-roasted carrots (another favorite recipe of mine that I highly recommend!).
I recommend getting a good quality tahini paste since it is the base of the recipe. Tahini paste can be found in most grocery stores, international food stores, and even online.
To make the vegan tahini dressing, whisk together tahini paste, lemon juice, maple syrup, and salt. Then add water to thin the mixture per your preference. I usually add water 1 tablespoon at a time to control how liquidy it gets.
Sweet Potatoes Meal Prep
These Mediterranean stuffed sweet potatoes are great for meal prep, if you’re into that sort of thing. 😉
Depending on whether you’re eating them as a main dish or side dish, the recipe makes 2-4 servings. So if you’re not sharing them with anyone (and I don’t blame you!), you have up to 3 chances to eat it again (lucky you!).
To store the stuffed sweet potatoes, don’t dress them until you’re ready to eat. Store them in airtight container for up to 5 days, and store the dressing in a separate container.
PS. These stuffed sweet potatoes pair nicely with a simple side salad and if you’re looking for some extra protein, they’re great with salmon, white fish (like cod or tilapia), or grilled/roasted chicken.
Looking for more dinner inspiration? You might just love these recipes:
- Mediterranean Spaghetti Squash
- Sweet Potato & White Bean Soup
- Spaghetti Squash Burrito Bowls
- Spiced Cauliflower Chickpea Tacos
Mediterranean Sweet Potatoes (Stuffed Sweet Potatoes)
- 2 large sweet potatoes
- ½ tbsp extra-virgin olive oil
- 1 medium red bell pepper diced
- 1 can chickpeas drained and rinsed
- 1 tsp paprika plus salt & pepper to taste
- ¼ cup pomegranate seeds
- 2 tbsp pistachios chopped
- parsley chopped, to garnish
Vegan Tahini Dressing:
- ¼ cup tahini paste
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- ¼ tsp salt
- 2-4 tbsp water to thin
- Sweet Potatoes: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Rinse and scrub sweet potatoes. Cut in half lengthwise. Drizzle olive oil on the cut side, and use each half to rub the olive oil in. Sprinkle both sides with salt. Flip over so that the cut side is down. Bake for 30-35 minutes until golden and caramelized.
- While the sweet potatoes are baking, prepare the toppings. Heat olive oil in a medium pan over medium heat. Add bell peppers and cook for 2 minutes. Add chickpeas, paprika, and season with salt and pepper. Cook for 6 minutes, stirring occasionally.
- Vegan Tahini Dressing: Mix tahini paste, lemon juice, maple syrup, and salt. Add water to thin the mixture as needed, 1 tbsp at a time.
- Once the sweet potatoes are done baking, remove them from oven and let cool for 5 minutes. Use a fork to mash the inside of each sweet potato half and push the contents to the side to make room for the toppings in the middle.
- Top each sweet potato half with the chickpea-pepper mixture, pomegranate seeds, and pistachios. Drizzle with the lemon tahini dressing.
- Garnish with parsley. Serve warm.
Did you make this recipe? I’d love to see how it turned out! Tag me on Instagram and I’ll be sure to share the love and re-post!
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