Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (2024)

byChristine |Dinner| 10.23.23

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4.84 from 43 votes

This easy vegetarian dinner is so full of flavor! Baked sweet potatoes that are perfectly tender, stuffed with roasted and seasoned chickpeas, then topped with a light, creamy, savory broccoli pesto that brings everything together. Make this recipe as a healthy weeknight dinner or next-level side dish – your choice!

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (Video)

There are lots of ways to make baked sweet potatoes, but if you’ve never had them stuffed with savory flavorful chickpeas and topped with a fresh, creamy broccoli pesto, then you absolutely have to try this recipe! It’s perfect as a vegetarian meal, can easily be made dairy-free with just one ingredient swap, and can also be made as a bowl recipe with cubed sweet potatoes instead of stuffed.

No matter how you approach this recipe, one thing is for sure: it’s SO good. I’m completely obsessed, and I know you will be, too!

You’ll Also Love: Crispy Chili Lime Chickpea Salad

Ingredients
How to Make Baked Sweet Potatoes
- Roasting the Chickpeas
- Baking the Sweet Potatoes
- Making the Broccoli Pesto
- Stuff the Sweet Potatoes
Tips/Variations for Stuffed Sweet Potatoes
More Healthy Vegetarian Dinner Recipes
Baked Sweet Potatoes Recipe

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (2)

Ingredients

Chickpea Stuffed Sweet Potatoes

Sweet Potatoes(halved)
Chickpeas(drained and rinsed)
Cumin
Paprika
Salt/Pepper
Extra-Virgin Olive Oil – Or melted butter.

Broccoli Pesto Sauce

Broccoli Florets
Fresh Basil
Pine Nuts
Olive Oil
Salt/Pepper
Garlic Powder
Lemon Juice
Grated Parmesan Cheese – Easily make this recipe vegan and dairy-free by substituting with vegan mozzarella or vegan parmesan.

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (3)

How to Make Baked Sweet Potatoes

These baked sweet potatoes are so easy to make! Here’s a rundown of how to make the recipe:

Roasting the Chickpeas

Toss the chickpeas in olive oil, cumin paprika, salt, and pepper. Place on a baking sheet lined with parchment paper.

Baking the Sweet Potatoes

Cut the sweet potatoes into halves and place them flesh-side down on the same sheet pan. Poke holes in the tops and roast for about 40 minutes, or until they’re fork-tender.

Making the Broccoli Pesto Recipe

Quickly blanch the broccoli in boiling water, then add to a food processor (or small blender) along with basil, pine nuts, olive oil, seasoning, lemon juice, and parmesan cheese. Blend until smooth!

Stuff the Sweet Potatoes

Mash up the middle of each sweet potato half, then fill with roasted chickpeas. Add fresh broccoli pesto on top and enjoy!

RELATED: 25+ Healthy Sweet Potato Recipes

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (4)

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (5)

Tips/Variations for Stuffed Sweet Potatoes

If using a blender to make the broccoli pesto, it helps to use the tamper tool to push everything toward the blade.
While this recipe is best served fresh, the sweet potatoes and the chickpeas can be roasted ahead of time and stored in the fridge (in an airtight container) for up to 2-3 days.
Feel free to cube the sweet potatoes and turn this into an easy bowl recipe instead of stuffing them!
Add a dollop of plain Greek yogurt, sour cream, hummus, or tahini.
Sprinkle red pepper flakes over everything for a little kick!
Feel free to add chicken, chopped kale, pumpkin seeds, chopped nuts, or anything else you want for added protein.

Baked Sweet Potatoes w/ Chickpeas & Broccoli Pesto (9)

More Healthy Vegetarian Dinner Recipes

Miso Noodle Bowls w/ Roasted Mushrooms
Tandoori Paneer Salad
4-Ingredient Potato Soup
Roasted Harissa Stuffed Eggplant

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4.84 from 43 votes

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