Name: Thai Chickpea Stuffed Sweet Potatoes with Almond Butter Sauce
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Thai
Ingredients: 6 medium/large sweet potatoes, washed and dried; 1 cup quinoa, rinsed; 1 3/4 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; 1/4 teaspoon chili flakes; 1/2 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; 1/4 cup chopped basil or cilantro; 1/2 cup almond butter; 1/2 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; 1 cup sliced shishito peppers; 1/2 cup apple cider vinegar; 1/2 cup water; 1 teaspoon maple syrup; 3/4 teaspoon sea salt

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

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.

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

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!
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.
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.
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.
Serve! Slice the sweet potatoes lengthwise and add desired amount of the filling to each. Drizzle with almond butter sauce and enjoy!

MORE SWEET POTATO RECIPES

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.

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Enjoy!