These Stuffed Sweet Potatoes are filled with protein-rich chickpeas, savory marinara, and topped with fresh sprouts. Enjoy them for lunch, dinner, even breakfast, if desired! Bake and stuff then dig in!
Slice sweet potatoes in half and brush with oil. Place sweet potatoes facing upwards on a baking sheet and bake for 30 minutes or until insides are soft.
Add chickpeas to a separate baking sheet and sprinkle with salt and paprika. Bake for 10 minutes or until started to turn golden.
Remove sweet potatoes and chickpeas from oven. Spread the tops with marinara sauce. Add the sprouts and then chickpeas on top. Serve warm.
Notes
Use large sweet potatoes. The larger the sweet potatoes, the easier they will be to stuff and scoop the filling from.
Adjust the bake time as needed. Larger potatoes will require a longer bake. The best way to test if your sweet potatoes are cooked through is to pierce the flesh with a fork. If the fork goes through easily, the potatoes are ready. If there is any resistance, they need a longer bake.
For a more caramelized sweet potato, bake cut side down. Place the potato halves face side down on a parchment paper-lined baking sheet. This allows the flesh of the potatoes to caramelize and become more sweet and flavorful.