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Curry chickpea stuffed baked sweet potatoes

5 from 1 vote
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Main Course
Servings 4


  • 4 big sweet potatoes
  • oil
  • 1 ½ cup (3,6 dl) sunflower seeds
  • 1 ½ cup (3,6 dl) water
  • ½ tsp turmeric ground
  • 1 ½ tsp curry powder
  • 1 tbsp white miso paste
  • 1 tbsp white wine vinegar
  • salt and black pepper to taste
  • 1 red bell pepper diced
  • ½ small red onion finely chopped
  • 1 ½ cup (3,6 dl) chickpeas cooked
  • parsley (optional)


  • Preheat oven to 210°C (410°F).
  • Cut the sweet potatoes in half, lengthwise and place them on a baking sheet with parchment paper.
  • Drizzle potatoes with some oil and rub the oil into potatoes. Sprinkle each potato with a pinch of salt.
  • Flip the flesh side down and bake for 35 minutes, until fork tender.
  • In a high-speed blender, add sunflower seeds, water, ground turmeric, curry powder, white miso paste, white wine vinegar. Salt and black pepper to taste. Blend until you have a smooth mixture.
  • Add finely chopped red onion, diced bell pepper, and cooked chickpeas into a mixture and stir until combined.
  • Place baked potatoes to a serving plate and lightly mash the cooked insides, with a fork.
  • Spoon the filling into the potatoes and garnish with some chopped parsley (optional). 
Keyword baked sweet potato