January 13, 2021 1 min read

RECIPE BY ARISHA FROM @wakeupandkale

Baked sweet potato stuffed with lightly crisp roasted chickpeas, topped with drizzled lemon tahini sauce for a fresh and healthy lunch or dinner! Packed with flavour and naturally vegan, paleo and gluten free.


PREP TIME: 10 mins 
COOK TIME:20 mins

TOTAL TIME: 30 mins
SERVINGS: 1 serving


●  1 sweet potato
●  1/2 cup canned chickpeas (rinsed and drained)
●  1/2 tsp paprika
●  1 Tbsp olive oil
●  Salt / pepper
●  Parsley Flakes

Lemon Tahini Sauce:
●  1 Tbsp tahini
●  1/2 Tbsp 
●  ~ 2 tsp water (to thin)

Sweet Potato: 
  • Poke a few holes in the sweet potato and bake on a parchment lined baking sheet at 425F for 40-50 minutes, until easily pierced with a fork.

Roasted Chickpeas:

  1. Toss rinsed and dried chickpeas with olive oil, paprika, salt, and pepper.

  2. Spread on a separate parchment lined baking sheet and bake for about 20 minutes until golden brown and crispy on the edges, stirring once half way.

Tahini Sauce:
  • In a small bowl, stir together the lemon juice and tahini until smooth. Add water to thin as needed.
  • Slice sweet potato in half, and scoop out a bit of the insides to make room for the filling. Stuff with roasted chickpeas and top with drizzled tahini sauce and parsley flakes!




Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle. 

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