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    Home » Recipes » Gluten-Free Recipes

    Thai Chickpea Stuffed Sweet Potatoes with Almond Butter Sauce

    Published: Dec 2, 2020 Last Modified: Dec 2, 2020 by Allison

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    These vegan Thai chickpea, quinoa, and broccoli stuffed sweet potatoes with almond butter sauce make the perfect cozy winter meal. 

    an overhead shot of a sweet potato stuffed with the quinoa, broccoli, and chickpea filling, with almond butter sauce over top

    How goes your week? Unfortunately, as I near the end of the term, I am having to spend more and more time on school work, and less time working on the blog. I have been working ahead and scheduling my posts in advance so that the blog doesn’t go silent for a couple of weeks, but recipe development has had to take a back seat for a couple of weeks! I am looking forward to the Christmas break, when I can turn more of my attention back towards doing what I love (namely, spending time in the kitchen)! 

    My mom was the first person to get me hooked on stuffed sweet potatoes, thanks to the broccoli and feta stuffed sweet potatoes from Moosewood Restaurant: Cooking For Health, one of my parents’ favourite cookbooks of the early 2000s era. It was one of my most requested meals in the winter of grade twelve, along with Greek Vegetable Pie and the Polenta Casserole with Squash and Greens. There’s something so cozy and comforting about a warm baked sweet potato filled with even more goodness and topped with a tasty sauce. It’s a meal that sticks to your ribs in a most soul satisfying way. 

    overhead shot of the quinoa, broccoli, and chickpea filling in a cast iron skillet

    For these stuffed sweet potatoes, I decided on a Thai theme, so I added ginger, tamari, and basil to the quinoa, broccoli, and chickpea filling, and made a Thai-inspired almond butter and coconut milk sauce to drizzle on top. I loved this dish, and because the recipe makes such a big batch (six generous servings), you’ll likely have enough for a dinner and a couple of lunches the next day. 

    INGREDIENTS YOU’LL NEED

    • FOR THE STUFFED SWEET POTATOES: Sweet potatoes, olive oil, onion, garlic, ginger, salt, pepper, chili flakes, coriander, broccoli, chickpeas, quinoa, tamari, and basil. 
    • FOR THE ALMOND BUTTER SAUCE: Almond butter, full fat coconut milk, tamari, lime juice, ginger, maple syrup, and garlic. 

    STEP BY STEP INSTRUCTIONS

    1. Bake the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and pierce each a few times with a fork. Bake for 45-60 minutes, depending on the size of the potatoes. They’re ready when they’re tender all the way through. Veer on the side of over-baking- no one likes a hard sweet potato! At this point, make a batch of pickled shishito peppers, if desired. Instructions can be found at the bottom of the recipe card! 
    2. While the sweet potatoes are baking, prepare the quinoa/broccoli/chickpea filling. Cook the quinoa by combining the quinoa, water, and a pinch of salt in a medium saucepan and bringing to a boil. Once boiling, turn down heat to low, cover, and cook for 15 minutes. Remove from the heat and fluff with a fork. 
    3. Warm the oil in a skillet over medium heat. Add the onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, until lightly browned. Stir in the chili flakes, coriander, salt, and pepper, followed by the broccoli. Cook for five minutes. Next, add the chickpeas, tamari, basil, and quinoa. Cover, remove from the heat, and set aside until ready to serve. 
    4. Make the almond butter sauce: Add the almond butter, coconut milk, lime juice, tamari, maple syrup, ginger, and garlic to a blender and blend until smooth. Transfer to a jar. 
    5. Serve! Slice the sweet potatoes lengthwise and add desired amount of the filling to each. Drizzle with almond butter sauce and enjoy! 

    overhead shot of the almond butter sauce in a jar

    overhead shot of the pickled shishito peppers in a jar

    straight on shot of a plate with a stuffed sweet potato on it

    MORE SWEET POTATO RECIPES

    • Black Bean and Quinoa Stuffed Sweet Potatoes
    • Vegan Poutine Stuffed Sweet Potatoes
    • Loaded Mediterranean Sweet Potato Fries (Vegan)

    Speaking of sweet potatoes, I have just perfected my vegan sweet potato brownie recipe! Stay tuned, as I will be sharing it in a couple of weeks! 

    I hope that you love these Thai Chickpea Stuffed Sweet Potatoes with Almond Butter Sauce! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made. 

    Pin this for later: 

    Pinterest long image with two photos of the baked sweet potatoes stuffed with the quinoa mixture and the recipe title

    Enjoy! 

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    an overhead shot of a sweet potato stuffed with the quinoa, broccoli, and chickpea filling, with almond butter sauce over top

    Thai Chickpea Stuffed Sweet Potatoes with Almond Butter Sauce


    ★★★★★

    5 from 4 reviews

    • Author: Allison
    • Total Time: 1 hour 20 minutes
    • Yield: 6 servings 1x
    • Diet: Vegan
    Print Recipe
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    Description

    Healthy and flavourful Thai stuffed sweet potatoes with quinoa, broccoli, and chickpea filling and almond butter sauce.


    Ingredients

    Scale

    Stuffed Sweet Potatoes

    • 6 medium/large sweet potatoes, washed and dried
    • 1 cup quinoa, rinsed
    • 1 ¾ cups water
    • 2 tablespoons extra virgin olive oil
    • 1 medium yellow onion, diced
    • 3 medium garlic cloves, minced
    • 1 tablespoon minced or grated fresh ginger
    • 1 teaspoon ground coriander
    • ¼ teaspoon chili flakes
    • ½ teaspoon fine sea salt
    • Freshly ground black pepper, to taste
    • 4 cups broccoli florets (from 1 bunch)
    • 3 cups cooked chickpeas (or 2 14-oz cans, drained and rinsed)
    • 2 tablespoons tamari
    • ¼ cup chopped basil or cilantro

    Almond Butter Sauce

    • ½ cup almond butter
    • ½ cup full fat coconut milk
    • 2 tablespoons tamari
    • 3 tablespoons freshly squeezed lime juice
    • 1 tablespoon minced fresh ginger
    • 1 tablespoon maple syrup
    • 1 garlic clove

    Quick Pickled Shishito Peppers (Optional)

    • 1 cup sliced shishito peppers
    • ½ cup apple cider vinegar
    • ½ cup water
    • 1 teaspoon maple syrup
    • ¾ teaspoon sea salt

    Instructions

    1. Bake the sweet potatoes: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the sweet potatoes on the baking sheet and pierce each a few times with a fork. Bake for 45-60 minutes, depending on the size of the potatoes. They’re ready when they’re tender all the way through. Veer on the side of over-baking- no one likes a hard sweet potato!
    2. While the sweet potatoes are baking, prepare the quinoa/broccoli/chickpea filling. Cook the quinoa by combining the quinoa, water, and a pinch of salt in a medium saucepan and bringing to a boil. Once boiling, turn down heat to low, cover, and cook for 15 minutes. Remove from the heat and fluff with a fork.
    3. Warm the oil in a skillet over medium heat. Add the onion, garlic, ginger, and a pinch of salt. Cook, stirring occasionally, until lightly browned. Stir in the chili flakes, coriander, salt, and pepper, followed by the broccoli. Cook for five minutes. Next, add the chickpeas, tamari, basil, and quinoa. Cover, remove from the heat, and set aside until ready to serve.
    4. Make the almond butter sauce: Add the almond butter, coconut milk, lime juice, tamari, maple syrup, ginger, and garlic to a blender and blend until smooth. Transfer to a jar.
    5. Serve! Slice the sweet potatoes lengthwise and add desired amount of the filling to each. Drizzle with almond butter sauce and enjoy!
    • Prep Time: 20 minutes
    • Cook Time: 60 minutes
    • Category: Supper
    • Cuisine: Thai

    Keywords: vegan Thai chickpea stuffed sweet potatoes

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

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    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Lucy

      December 04, 2020 at 3:00 pm

      This was a very satisfying meal, and so healthy too.

      ★★★★★

      Reply
      • Allison

        December 04, 2020 at 3:04 pm

        Thank you so much!

        Reply
    2. Mike

      December 09, 2020 at 9:08 am

      Great recipe. We loved the Thai flavour and almond butter sauce. Will make it again soon!

      ★★★★★

      Reply
      • Allison

        December 14, 2020 at 5:25 pm

        Thank you! Glad you enjoyed it.

        Reply
    3. Jackie

      December 12, 2020 at 2:41 pm

      OMG this one is really good, very hearty, super taste and great protein in a veggie meal.

      ★★★★★

      Reply
      • Allison

        December 14, 2020 at 5:28 pm

        Truth! Haha, thanks Jackie- glad you enjoyed this dish.

        Reply
    4. Sue

      December 15, 2020 at 6:36 pm

      I’ve had my eye on this for a while. Thanks for this recipe Allison; we loved it!

      ★★★★★

      Reply
      • Allison

        December 15, 2020 at 8:24 pm

        Thank you so much, Sue! I’m glad you enjoyed it. 🙂

        Reply

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