This amazing nutritarian recipe is oil-free and completely plant-based, so it’s super healthy, nutritious and filling! A fluffy roasted sweet potato topped with roasted seasoned chickpeas, mushrooms, spinach, red onion, then drizzled with a creamy cashew dressing.

Roasted Chickpea Stuffed Sweet Potato (Vegan + Oil-Free)

RECIPE FEATURES:

  • Roasted sweet potato – rich in vitamins + minerals and contains no fat
  • Marinated mushrooms – anti-cancer food
  • Seasoned roasted chickpeas – full of plant protein and a great source of iron
  • Fresh spinach – full of nutrients and super healthy for you
  • Red onion – contains anti-oxidants
  • Cashews – high in iron and magnesium
  • Miso paste – it’s made from fermented soybeans and good for your gut health
Roasted Chickpea Stuffed Sweet Potato (Vegan + Oil-Free)

Step 1. Poke a few holes in the sweet potato and pop it in the oven for 30 minutes. If you don’t have much time then stick your sweet potato in the microwave for 5 minutes to speed up the cooking time.

Step 2. While your sweet potato is cooking, slice a few mushrooms and open a can of chickpeas and drain half of them. Once your chickpeas are drained, place them on a silicone baking sheet with the sliced mushrooms. Add seasoning of your choice to the chickpeas and mushrooms, I used 1 tsp paprika + 1 tsp liquid smoke.

If you’ve never used silicone baking sheets before then you are missing out! They are a great eco-friendly product to have in your kitchen because it saves you wasting foil and baking paper. Silicone baking sheets are even more useful if you’re oil-free because none of your food gets stuck to bottom, which is usually the most annoying part of cooking oil-free. 

Step 3. Prepare your cashew dressing by adding 1/2 cup cashews, 1/2 cup water, 1 tsp garlic powder + 1 tsp miso paste to a blender. If you’re cutting out sodium completely, then you can omit the miso paste. The dressing will still taste good, just not as “salty”. I use the tiniest amount of miso paste every so often because fermented foods are good for your gut.

Step 4. After 30 minutes give or take, take your sweet potato out the oven and begin “fluffing it up” with a fork. Top with your chickpeas, mushrooms, red onion slices and spinach (I cooked my spinach for 30 seconds in a pan to make it easier to digest). Then drizzle the cashew dressing on top and you are ready to demolish this amazing filling recipe!

Roasted Chickpea Stuffed Sweet Potato (Vegan + Oil-Free)
Roasted Chickpea Stuffed Sweet Potato (Vegan + Oil-Free)

Roasted Chickpeas Stuffed Sweet Potato

Yield: 1 serving
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

This amazing nutritarian recipe is oil-free and completely plant-based, so it's super healthy, nutritious and filling! A fluffy roasted sweet potato topped with roasted seasoned chickpeas, mushrooms, spinach, red onion, then drizzled with a creamy cashew dressing.

Ingredients

  • 1 medium sweet potato (around 250-300g)
  • 4 button mushrooms
  • 1 tsp paprika
  • 1 tsp liquid smoke
  • 1/4 can chickpeas (around 120g)
  • 1 cup fresh spinach (around 50g)
  • 1/2 red onion

Cashew Dressing

  • 1/2 cup cashews
  • 1/2 cup water
  • 1 tsp garlic powder
  • 1 tsp miso paste

Instructions

  1. Poke a few holes in the sweet potato and pop it in the microwave for 5 minutes and then put the sweet potato in oven for 30 minutes. If you have the time then you can put your sweet potato in the oven for 1 hour without using the microwave.
  2. While your sweet potato is cooking, slice a few mushrooms and open a can of chickpeas and drain half of them. Once your chickpeas are drained, place them on a silicone baking sheet with the sliced mushrooms. Add seasoning of your choice to the chickpeas and mushrooms, I used 1 tsp paprika + 1 tsp liquid smoke.
  3. Prepare your cashew dressing by adding 1/2 cup cashews, 1/2 cup water, 1 tsp garlic powder + 1 tsp miso paste to a blender. If you’re cutting out sodium completely, then you can omit the miso paste. The dressing will still taste good, just not as “salty”. I use the tiniest amount of miso paste every so often because fermented foods are good for your gut.
  4. After 30 minutes give or take, take your sweet potato out the oven and begin “fluffing it up” with a fork. Top with your chickpeas, mushrooms, red onion slices and spinach (I cooked my spinach for 30 seconds in a pan to make it easier to digest). Then drizzle the cashew dressing on top and you are ready to demolish this amazing filling recipe!
Nutrition Information
Yield 1 Serving Size 1
Amount Per Serving Calories 403Total Fat 15gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 10gCholesterol 0mgSodium 611mgCarbohydrates 59gFiber 12gSugar 15gProtein 15g

This includes 1/3 of the cashew dressing.

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Author

Hi, I’m Jade! I share mostly oil-free + salt-free recipes with a whole food plant-based philosophy. My goal is to help you eat more plants to live a healthier life & glow from the inside out!

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