These Moroccan stuffed sweet potatoes are loaded with Moroccan spiced eggplant, crispy chickpeas and tahini for a healthy vegetarian meal!
Can we talk about sweet potatoes for a sec?
I think over the past year I’ve become totally obsessed with having sweet potatoes as a staple item in my kitchen to do anything and everything with. Sweet potato soup? check. Sweet potato curry? you got it! Sweet potato falafel? Sure thing!
But if there’s one thing I like to in particular with sweet potatoes for dinner it’s to stuff them. Yup. Stuffed sweet potatoes have become quite common for weeknight dinners in my home! They’re healthy, easy to make, and have endless possibilities for stuffing. This recipe for Moroccan stuffed sweet potatoes is actually the second stuffed sweet potato recipe to make an appearance on the blog! (The first being these roasted stuffed sweet potatoes with chipotle quinoa.)
Health Benefits of Sweet Potatoes
I don’t even know where to start with the benefits of sweet potatoes. To start, these treasures are packed full of antioxidants and other vitamins and minerals. They also are jammed packed with fibre, and we all know how important fibre is! Because of all the fibre, sweet potatoes have a low glycemic load, so they won’t spike your blood sugar like traditional carbs. Say hello to staying full while eating something ridiculously healthy!
For these sweet potatoes, we’re going with some bold and vibrant Moroccan flavours!
This recipe is actually inspired by a breakfast toast recipe I love to order at this local brunch resto called Arthurs. They serve up a Moroccan toast on thick cut challah bread topped with Moroccan spiced eggplant, chickpeas, and Israeli salad. It’s pretty much what I order every time I go there for brunch. (Oh, and a small side of their cottage cheese pancakes too 😉 )
I loved the flavours in the toast so much I wanted to recreate those flavours in a stuffed sweet potato!
A few notes on the recipe:
So these Moroccan stuffed sweet potatoes are stuffed with a Moroccan-style eggplant known as zaalouk. (A traditional Moroccan eggplant and tomato salad) This Zaalouk starts by roasting some eggplants, and then tossing it in a pan with some tomatoes (we’re using tomato paste) and seasoning, then mashing it up. This is the main filling for our sweet potatoes.
Next we roast up some chickpeas so they’re nice and crispy. You can add some regular chickpeas on top of these sweet potatoes, but the roasted chickpeas add some great crunch and texture. Plus any leftovers make a great snack.
When choosing sweet potatoes to stuff, go for ones that look nice and plump. For this recipe, I used medium-sized sweet potatoes, but you can use larger sweet potatoes too and just add more stuffing into them.
These Moroccan stuffed sweet potatoes are:
- Vegan, gluten-free and grain-free
- Loaded with Moroccan flavour
- Are super easy to make
These sweet potatoes are stuffed with Moroccan eggplant, roasted chickpeas, and topped with drizzled tahini and herbs!
- 1 medium eggplant (about 3–4 cups worth)
- 1 tbsp olive oil
- 4 garlic cloves
- 2 tbsp tomato paste
- 1/2 tsp cumin
- 1 tsp paprika
- 1 tbsp lemon juice
- salt & pepper to taste
- 1/2 cup water
- 1 can chickpeas, drained and patted dry.
- 1/2 tbsp olive oil
- 1/2 tsp paprika
- 1/4 tsp salt
- 4 sweet potatoes, cut in half lengthwise
- 1/4 cup tahini
- 1/4 cup pomegranate seeds
- bunch of cilantro, finely chopped
- For the eggplant: Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Peel and chop the eggplant into cubes then scatter on the baking pan. Bake for about 30 minutes or until tender. Add the olive oil to a pan on medium-high heat, then add the garlic and let cook for 30 seconds. Add the eggplant, tomato paste spices and lemon juice and mix together until combined, then add the water. Let cook on low heat for 10 minutes, using a fork to mash the eggplant.
- For the chickpeas: Toss the chickpeas with the olive oil, paprika and salt then place on a baking pan. Place in the oven at 400 degrees F and bake for 30 minutes until crispy.
- For the sweet potatoes: Place the sweet potatoes on a separate baking pan face down and place in the oven at 400 degrees F for 30 minutes, or until soft. (The sweet potatoes and chickpeas can go in the oven together and will take approx. the same time to cook.)
- Putting it all together: Mash the sweet potatoes with a fork, then top with the eggplant, roasted chickpeas, tahini, pomegranate seeds and cilantro.
I like to put the eggplant in the oven to start, then once it’s done I put the chickpeas and sweet potatoes in the oven right away. While those cook, I prepare the eggplant on the stove and the rest of the ingredients. Store any leftovers in the fridge and reheat in the oven.
- Serving Size: 1 stuffed potato
- Calories: 450
- Sugar: 16g
- Fat: 17g
- Saturated Fat: 2g
- Carbohydrates: 71g
- Fiber: 19g
- Protein: 17g
Keywords: stuffed sweet potato, healthy sweet potato