Vegan Stuffed Sweet Potatoes with Crispy Chickpeas and Chimichurri. Such a delicious and simple meal to clean out your fridge!
EASY AND HEALTHY WEEKNIGHT DINNER
Stuffed sweet potatoes are one of my favorite meals when I don’t feel like cooking or want to clean out my fridge and pantry! These vegan stuffed sweet potatoes with crispy chickpeas and chimichurri are such a flavor combo! You will love it. Check out more of mine simple lunch and dinner recipes here!
THE MOST PERFECT CRISPY CHICKPEAS
My favorite way of making crispy chickpeas is tossing them with avocado oil and variety of spices for an extra flavor.
The whole dish is very simple to make and it comes together fairly quickly! Chickpeas and sweet potatoes roast together on the same pan, which makes the entire recipe very efficient! 
WHAT IS CHIMICHURRI
Chimichurri is a delicious, very flavorful condiment from Argentina. It’s usually served with grilled meets but I personally love it on everything! To change up a traditional recipe, I added some cilantro, basil and honey that cuts through the bitterness from all the herbs just perfectly. Plus I used an amazing lemon infused extra virgin olive oil which is a game changer.
CHIMICHURRI INGREDIENTS
Cilantro – I used the same amount of cilantro, parsley and basil. But you can adjust it to your taste if needed
Parsley
Basil
Enzo crushed eureka lemon extra virgin olive oil – you have to try it if you haven’t yet. The words can’t express the amazing taste of this olive oil! If you don’t have any, use regular evoo and add a teaspoon or so of lemon juice
garlic cloves
red wine vinegar
honey
oregano
salt and pepper
1 can chickpeas, rinsed and drained 1 tbsp avocado oil 1 tsp chili powder 1 tsp curry powder 1/2 tsp coriander 1/2 tsp pink salt 2 medium sweet potatoes, halved + salt and oil to drizzle CHIMICHURRI 1 cup cilantro, tightly packed 1/2 cup basil, tightly packed 1/4 cup Enzo crushed eureka lemon extra virgin olive oil ( or regular evoo + lemon juice) 3 garlic cloves 1 1/2 tbsp red wine vinegar 1 tbsp honey 1/2 tsp oregano pink salt and black pepper, to taste Preheat oven to 425F. Pat chickpeas dry with a paper towel. Place on a baking sheet, add olive oil, salt and all the spices. Mix until coated. On the same pan, add halve sweet potatoes, drizzle with a little bit of oil and sprinkle with pink salt. Roast for 20-25 minutes. Meanwhile, prepare the chimichurri sauce. n a high speed blender or food processor, place all the ingredients and pulse a few times until herbs are finely minced. You can also finely chop all the ingredients and combine them together. Top off the sweet potatoes with chickpeas and drizzle chimichurri on top. Serve immediately.
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Ingredients
Instructions