Curry Chickpea Stuffed Sweet Potato | Super simple dinner recipe

Curry Chickpea Stuffed Sweet Potatoes

  • Author: Deborah Murphy
  • Prep Time: 5 mins
  • Cook Time: 40 mins
  • Total Time: 45 mins
  • Yield: 2 1x
  • Category: Entree, Main Dish
  • Method: Oven, Stove-Top
  • Cuisine: Mediterranean, Vegetarian, Gluten Free


These curry chickpea stuffed sweet potatoes are a fun twist on your standard loaded baked potato with curry chickpeas, spinach, and pomegranate.


For the Potatoes:

  • 2 sweet potatoes, halved
  • 1 tablespoon olive oil
  • Salt and Black Pepper

For the Chickpea/Spinach Filling:

  • 1 tablespoon olive oil
  • 1 can chickpeas, drained
  • 2 teaspoons curry powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1 (5 oz.) bag baby spinach leaves
  • Dash of salt and ground black pepper

To Serve:

  • Yogurt, pomegranate seeds, chopped pistachios, cilantro, lime


  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Slice sweet potatoes in half lengthwise. Rub with olive oil and arrange cut side down on a baking sheet. Sprinkle with salt and pepper. Bake for 35-40 minutes or until tender when poked with a fork.
  3. OPTIONAL: You can also just cook the sweet potatoes in the microwave rather than roasting for faster prep.
  4. Add olive oil and chickpeas to a skillet. Stir in curry powder, smoked paprika, and garlic powder. Sauté for 5-7 minutes or until chickpeas are starting to lightly browned.
  5. Stri in the spinach and cook until wilted. Add salt and pepper to taste.
  6. To assemble, add 1 potato to a plate and add 1/2 of the chickpea/spinach mixture. Top with a dollop of plain yogurt, pomegranate seeds, pistachios, and cilantro. Serve with a lime wedge.


  • Serving Size: 1 potato
  • Calories: 463 kcals
  • Sugar: 12 g
  • Sodium: 235 mg
  • Fat: 29 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 26 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 11.5 g
  • Protein: 10 g
  • Cholesterol: 0 mg