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Hearty Chickpea and Spinach Stuffed Sweet Potato Bake

Name: Hearty Chickpea and Spinach Stuffed Sweet Potato Bake
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6 servings
Cuisine: Mediterranean-Inspired
Ingredients: 4 large sweet potatoes, washed and patted dry; 1 tablespoon olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1 (15-ounce) can chickpeas, drained and rinsed; 5 cups fresh spinach, roughly chopped; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; ½ teaspoon dried oregano; Salt and freshly ground black pepper, to taste; ½ cup crumbled feta cheese (optional topping); 2 tablespoons fresh parsley, chopped, for garnish; ½ cup plain Greek yogurt or plant-based yogurt (optional, for serving)

By PanPotPlates Editorial TeamPublished Apr 18, 2026 | Updated May 11, 2026

Mediterranean-Inspired 65 mins easybudget-friendlyseasonalcomfortfoodmealpreponepot

Hearty Chickpea and Spinach Stuffed Sweet Potato Bake is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 50 min

Total 65 min

Servings 6

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 6

4 large sweet potatoes, washed and patted dry
1 tablespoon olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 (15-ounce) can chickpeas, drained and rinsed
5 cups fresh spinach, roughly chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
Salt and freshly ground black pepper, to taste
½ cup crumbled feta cheese (optional topping)
2 tablespoons fresh parsley, chopped, for garnish
½ cup plain Greek yogurt or plant-based yogurt (optional, for serving)

Ingredients for Hearty Chickpea and Spinach Stuffed Sweet Potato Bake

Instructions

Preheat your oven to 400°F (200°C). Prick each sweet potato several times with a fork and place them on a baking sheet. Bake for 40-45 minutes, or until tender and easily pierced with a fork.
While the sweet potatoes bake, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes, until softened and translucent.
Add the minced garlic to the skillet and cook for another minute, until fragrant.
Stir in the chickpeas, ground cumin, smoked paprika, and dried oregano. Cook for 5 minutes, stirring occasionally, to lightly brown the chickpeas and blend the spices.
Add the chopped spinach in batches, stirring until wilted and fully combined with the chickpeas. Season with salt and freshly ground black pepper to taste. Remove from heat.
Once the sweet potatoes are roasted, let them cool slightly. Slice each one lengthwise, then carefully scoop out most of the flesh into a mixing bowl, leaving a small border to keep the skins intact.
Lightly mash the sweet potato flesh, then fold it into the chickpea and spinach mixture until fully combined.
Spoon the filling evenly back into the sweet potato skins and arrange them in a medium casserole baking dish.
Sprinkle crumbled feta cheese over the filled sweet potatoes, if using.
Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes, until heated through and the feta slightly softens.
Remove from the oven, garnish with chopped fresh parsley, and serve warm. Optionally, add a dollop of Greek yogurt or plant-based yogurt on the side.