Za’atar Chickpea Stuffed Sweet Potatoes


Nutrition Facts

Yield: 3 Servings
Calories: 370
Fat: 15g
Saturated Fat: 5g
Protein: 11g
Carbohydrates: 51g
Fiber: 10g
Sodium: 560mg

Sweet Potatoes


  • 3 sweet potatoes (medium)
  • 1 cup water
  • 1 tablespoon + 1 teaspoon coconut oil
  • 1 cup chickpeas (cooked)
  • 1 zucchini (small, sliced into 1/2″ strips lengthwise)
  • 1/2 red bell pepper (medium, sliced into 1/2″strips lengthwise)
  • 2 teaspoons za’atar
  • 1/4 cups fresh parsley leaves (chopped)


  1. Preheat the oven to 400F
  2. Slice each sweet potato in half lengthwise
  3. Puncture holes into sweet potato with a fork, and place onto a baking dish (cut side up)
  4. Add water to the bottom of the baking dish, and drizzle 1 tablespoon of coconut oil on top of sweet potatoes
  5. Bake for 45-60 minutes, or until you can easily stick a fork through the potatoes
  6. Up next, let’s roast our chickpeas & veggies. Add the chickpeas, zucchini and pepper to a baking sheet
  7. Drizzle 1 teaspoon of coconut oil onto them, and sprinkle 1 teaspoon of za’atar atop
  8. Pop that into the same oven for 25 minutes. Remove and set aside once done
  9. Once the sweet potatoes are ready, mash up the insides with a fork, and stuff with the roasted chickpeas & vegetables
  10. Add another teaspoon of za’atar on top, and drizzle the homemade tahini sauce (see below) for a finishing touch.
  11. Top with fresh parsley and enjoy!

Tahini Sauce


  • 1/4 cups tahini
  • 1/3 cups water
  • 1 tablespoon scallions (tops, chopped)
  • 1 teaspoon garlic powder
  • salt (to taste)


  1. Add all ingredients (except salt) to a food processor
  2. Blend until smooth, and add salt to taste
Chef: Food Heaven Made Easy




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