Healthy Moroccan Stuffed Sweet Potatoes Recipe

I gotta say, i was all in when i decided to throw together this baked sweet potato stuffed with spice-kicked chickpeas, tomatoes, and raisins, and it turned out to be a flavor bomb that’ll have you dancing with every bite.

I love roastin my sweet potatoes with hearty chickpeas, red bell pepper, red onion and garlic mixed with juicy tomatoes, fresh spinach and raisins. I think the blend of cumin, paprika, cinnamon with olive oil and lemon juice not only tastes amazing but adds essential nutrients.

Ingredients

• Sweet potatoes: great source of fiber and vitamins, add natural sweetness and energy.
• Chickpeas: loaded with protein and fibre, help keep you full and satisfied.
• Red bell pepper: rich in vitamin C, gives a crisp texture and mild tang.
• Red onion: adds bold flavor and antioxidants, making the dish more flavorful.
• Spinach: packed with iron and vitamins, boosts nutrition and provides a fresh taste.
• Raisins: offer natural sweetness and fibre, balancing the savory spices perfectly.

Ingredient Quantities

• 4 medium sweet potatoes
• 1 (15oz) can chickpeas, drained and rinsed
• 1 red bell pepper, chopped
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 cup diced tomatoes (canned or fresh)
• 2 cups fresh spinach
• 1/4 cup raisins
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• Juice of half a lemon
• Fresh cilantro, chopped for garnish

How to Make this

1. Preheat your oven to 400°F. Meanwhile, wash the sweet potatoes and use a fork to prick them all over, then place them on a baking sheet.

2. Put the sweet potatoes in the oven and bake for about 45 minutes to an hour until they are tender.

3. While the potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the red onion and garlic, and sauté for about 3 minutes.

4. Next, add the red bell pepper and cook for another 2 minutes until it begins to soften.

5. Stir in the chickpeas, diced tomatoes, raisins, cumin, paprika, cinnamon, and season with salt and pepper to taste. Cook the mix for about 5 minutes.

6. Toss in the spinach to the skillet, letting it wilt down into the mix while stirring, which should take another minute.

7. Squeeze in the lemon juice and give everything a good stir to combine well.

8. Remove the sweet potatoes from the oven, and carefully slice them open lengthwise. Use a fork to fluff up the inside.

9. Scoop the chickpea mixture into each sweet potato and finish things off by sprinkling chopped cilantro on top. Enjoy your meal!

Equipment Needed

1. Oven – You need this to preheat and bake the sweet potatoes
2. Baking sheet – Use this for placing the sweet potatoes before they go into the oven
3. Fork – You’ll need it both to poke the sweet potatoes and later to fluff them up after they’re baked
4. Large skillet – This is perfect for cooking the chickpea mixture and sautéing all the veggies
5. Knife – A chef’s knife is essential for chopping the red bell pepper, red onion, and any other ingredients
6. Cutting board – Use this to safely chop the veggies
7. Measuring cups and spoons – These ensure you get the right amounts of spices and olive oil
8. Can opener – If you’re using canned diced tomatoes or chickpeas, you’ll need this to open the can
9. Spatula or wooden spoon – Great for stirring the mixture in your skillet
10. Citrus juicer (or just your hands) – To squeeze the lemon juice over the dish when its ready

FAQ

• Q: How do I know when the sweet potatoes are done?
  A: They should be really soft when you press them. Usually they take about 45 to 60 minutes in the oven.
• Q: Can I swap the chickpeas for another bean?
  A: Yeah, you can try using black beans if that’s what you have, but it might change the flavor a little.
• Q: Is this recipe vegan and gluten free?
  A: Yup, it’s naturally both vegan and gluten free, so you’re all set!
• Q: Can I add some extra spice to it?
  A: For sure, if you like a little heat you can toss in a pinch of cayenne pepper or another chilli of your choice.
• Q: How should I store leftovers?
  A: Just put them in an airtight container and chill in the fridge. When you’re ready to eat, just reheat until it’s heated through.

Healthy Moroccan Stuffed Sweet Potatoes Recipe Substitutions and Variations

• Chickpeas: You can use cannellini beans if you dont have chickpeas. They give a similar creamy texture in the mix.
• Red bell pepper: If you dont have red, try using a yellow or green bell pepper. The flavor is a bit different but still delicious.
• Fresh spinach: Baby kale or even Swiss chard works fine if you cant get spinach. They bring a similar earthy vibe.
• Raisins: You can swap raisins for dried cranberries or chopped dates if you want a sweeter twist.
• Olive oil: Avocado oil or grapeseed oil are good alternatives and provide a nice, mild nutty flavor.

Pro Tips

1. Try preheating your skillet with a little extra olive oil before adding the onions and garlic so they get extra soft and yummy, it really builds flavor!
2. For a crunchier texture, roast a handful of the chickpeas separately with a dash of cumin and paprika then mix them into the dish later.
3. Instead of using bottled lemon juice, squeeze a fresh lemon over the whole meal right before serving. The fresh zest makes a huge difference in the taste!
4. If you want even more flavor, toss the sweet potatoes in a tiny bit of the spice mix before baking them. That little extra step can really elevate the whole recipe.