Vegan Stuffed Sweet Potatoes With Chickpeas and Walnut-Herb Sauce

🌱 Vegan recipes, sweet potato recipes, chickpea dishes, walnut sauce, plant-based diet, easy vegan recipe, healthy dinner, vegan cooking, high protein vegan food, gluten-free recipe 🌱

In this video I show you how to make delicious vegan stuffed sweet potatoes with a flavorful chickpea filling and a creamy walnut and herb sauce. Not only is this dish rich in plant-based protein, it’s also full of flavor and nutrients – perfect for a healthy and filling dinner!

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📋 INGREDIENTS:
• 2 large sweet potatoes (approx. 500 g / 1 lb)
• 100 g (½ cup) chickpeas, cooked or canned
• 1 small red onion, finely diced
• 1 garlic clove, minced
• 1 tsp olive oil
• 1 tsp smoked paprika
• salt and pepper to taste
• 1 handful (about 30 g / 1 oz) spinach
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast (optional, for cheesy flavor)

Cashew herb sauce:
• 100 g (¾ cup) walnuts
• 100 ml (⅓ cup) water
• 1 tbsp lemon juice
• 1 tsp mustard
• 1 handful (about 10 g / ⅓ oz) fresh herbs (parsley, dill or chives)
• salt and pepper to taste

Method:
1️⃣ Bake sweet potatoes: Preheat oven to 200°C (392°F). Wash the sweet potatoes, prick them with a fork and place them on a baking sheet. Bake for about 45 minutes until soft.

2️⃣ Prepare the chickpea filling: Heat olive oil in a pan. Sauté the onion and garlic until translucent. Add the chickpeas and season with smoked paprika powder, salt and pepper. Fold in the spinach until it collapses. Season with lemon juice.

3️⃣ Mix the walnut and herb sauce: Put all the ingredients in a blender and puree to a creamy consistency. Add a little more water if necessary.

4️⃣ Fill and serve the sweet potatoes: Cut the baked sweet potatoes lengthways, loosen them a little and fill them with the chickpea and spinach mixture. Drizzle with the walnut and herb sauce.

✅ Your healthy, vegan dinner is ready!

Tips:
💡 For an even creamier sauce, you can briefly soak or roast the walnuts beforehand.
💡 If you don’t have yeast flakes, you can leave them out or replace them with a little almond butter.
💡 Perfect for meal prep – just prepare and enjoy later!

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With love,
Anna 🤗

2 large sweet potatoes (approx. 500 g / 1 lb). Bake: 200 °C / 392 °F for 40 minutes on top/bottom heat. 1 small red onion. 1 clove of garlic. Heat the olive oil in a pan and sauté the onions and garlic. 100 g (½ cup) chickpeas, cooked or canned. 1 tsp smoked paprika powder. Salt and pepper to taste. Fry briefly. 1 handful (approx. 30 g / 1 oz) spinach. Stir in the spinach and allow to collapse slightly. Season to taste with lemon juice and yeast flakes. Yeast flakes (optional, for a cheesy taste). 100 g (¾ cup) walnuts. 1 handful (approx. 10 g / ⅓ oz) of fresh herbs (parsley, dill or chives). 1 tsp mustard. 1 tbsp lemon juice. 100 ml (⅓ cup) water. Salt and pepper to taste. Puree all the ingredients in a blender until creamy. Slice the baked sweet potatoes lengthways, press open slightly and fill with the chickpea and spinach mixture. There will be something tasty again soon – so stay tuned and see you soon!