Vegan Tandoori Masala Chickpea Stuffed Sweet Potatoes

This Vegan Tandoori Masala Chickpea Stuffed Sweet Potatoes recipe is a delicious and nutritious meal that’s perfect for the weekend or when you have a little more time to cook. The sweet potatoes take a while to bake, but the overall prep time is relatively quick. While the sweet potatoes are baking, you can continue with other tasks, and in approximately half an hour, it’s time to make the toppings!

This Indian fusion-inspired recipe is made with two of my favorite foods, chickpeas, and sweet potatoes. The chickpeas are flavored with Tandoori Masala, a blend of spices commonly used in Indian cuisine. This gives the dish a bold and flavorful kick.

These Chickpea Stuffed Sweet Potatoes are a great post-workout meal. They are high in protein and complex carbohydrates, making them an excellent option for replenishing energy after a workout. If you don’t want to use Tandoori Masala, you can substitute it with salt, garlic, and chili powder on the chickpeas instead. This will give you a more simple but still delicious flavor.

Overall, this Vegan Tandoori Masala Chickpea Stuffed Sweet Potatoes recipe is a flavorful and satisfying meal that’s perfect for any occasion. It’s high in protein and complex carbohydrates, making it a great post-workout meal. And it’s also versatile so you can adjust the spices to your liking.

What is Tandoori Masala?

Tandoori Masala is a blend of spices commonly used in Indian cuisine, particularly in dishes cooked in a tandoor oven. The specific spices used can vary slightly depending on the region or personal preference. But typically include garam masala, garlic, ginger, onion, saffron, cayenne, and other spices. It is a rich and flavorful blend that adds depth and complexity to dishes. Tandoori is typically made by mixing ground spices together with a pestle and mortar. It can also be found pre-made in most grocery stores. Tandoori Masala is used to flavor a variety of dishes like Tandoori chicken, Tandoori Paneer, Tandoori fish, and more.

How Long Do Chickpea Stuffed Sweet Potatoes Last In The Fridge?

The Chickpea Stuffed Sweet Potatoes will last for up to 4 days in the refrigerator when stored in an airtight container. They can easily be reheated in the microwave, oven, or even an air fryer to enjoy as a delicious and healthy meal. It’s a great option for meal prepping or as leftovers for quick and easy meals throughout the week.

Sweet Potatoes Health Benefits

Sweet potatoes are a nutritious root vegetable that offers a variety of health benefits. They are an excellent source of beta-carotene, which is converted to Vitamin A in the body and is essential for healthy vision and immune function.

They are also a good source of Vitamin C, manganese, Vitamin B6, Vitamin B5, and Vitamin E. Sweet potatoes are also a great source of potassium, which helps to regulate blood pressure and supports healthy heart function. They are also high in dietary fiber, which can promote healthy digestion and may help to lower the risk of certain chronic diseases. Additionally, sweet potatoes are considered to be healthier than regular potatoes. This is because they have a lower glycemic index, which means they won’t spike blood sugar levels as much.

Tandoori Masala Chickpea Stuffed Sweet Potatoes

The sweet potatoes take a while to bake but the overall prep time really isn’t too bad! I throw the sweet potatoes into the oven and continue with other tasks for another half hour and next thing you know it’s time to make the toppings! This is a great post workout 🏋🏻‍♀️ meal and if you don’t want masala you can just substitute salt garlic and chilli powder on the chickpeas instead. 🍠🧄
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Fusion, Indian, Mexican
Keyword: Chickpea Stuffed Sweet Potatoes, Stuffed Sweet Potato, Tandoori Masala Chickpea Stuffed Sweet Potatoes
Servings: 4


  • 1 Can Chickpeas (19 FL OZ.)
  • 1 tbsp Olive oil
  • ½ tsp Tandoori masala seasoning blend
  • 1 tsp Chilli powder (Optional)

Easy guacamole

  • 3 Very ripe avocados
  • 2 Garlic cloves
  • ¼ cup Cilantro (Optional)
  • 1 Lime
  • Salt to taste


  • Tahini


  • Bake 2-3 sweet potatoes at 425 for 40-50 minutes. Poke holes in the sweet potatoes before putting them in the oven. This allows them to cook more evenly.
  • Drain and rinse 1 can chickpeas. Toss chickpeas in some olive oil (1-2 Tbsp) in a pan on medium heat till they are a bit crispy. This only takes a few minutes.
  • Then add some tandoori masala seasoning blend. I used about 1/2 a tsp and then added 1 tsp of hot chili powder to make it extra spicy 🔥 I didn’t add any salt since my masala blend already had salt 🧂 in it. Taste it as you go. You can always add more spice but you can’t take it away 😝🍴
  • Use a fork to remove a little of the center of the baked sweet potatoes (sliced open) and load with chickpeas.⠀

Easy guacamole

  • Mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, 1/4 cup finely chopped cilantro (optional for you but for me my Guac NEEDS cilantro I love it haha) and salt to taste.
  • Add dollop of guacamole to top of the chickpeas and drizzle tahini (about a tablespoon per potato) and Enjoy!


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