This recipe is actually loosely inspired off the cover recipe from my cookbook, JUSTINE COOKS, coming out in October! (Which PS, you can order it here!). That recipe is titled “Sizzled Sage & Olive Beans with Ricotta Salata” and has a bit more going on, but I like to think of this as its simpler, stuffed-sweet-potato version.
This sweet potato is perfect for if you need a ten-minute meal (quite literally) and just want a hearty, delicious and plant-based dinner for one. I remember when I first started learning how to cook I would stuff sweet potatoes all the time with different ingredients – ranging from kale curries, to salmon, to pilaf, really anything I wanted to eat! A sweet potato always turned into the perfect partner for it.
So yes, I endorse eating whole sweet potatoes as meals for one. Potatoes are a gift and should be treated as such.
Watch the recipe here
The video may not fully represent the recipe. For best results, follow the instructions as written.
Chickpea Stuffed Sweet Potatoes
Equipment
- 1 chef's knife
- 1 small sauté pan
Ingredients
- 1 medium sweet potato 10 ounces
- 2 tablespoons extra-virgin olive oil plus more for finishing
- 3 garlic cloves grated
- 5 sage leaves sliced
- 10 kalamata olives pitted and chopped
- 2 tablespoon finely chopped sun-dried tomatoes
- 2/3 cup canned chickpeas drained and rinsed
- 1/4 cup fresh parsley finely chopped
- 1 tablespoon balsamic vinegar
- Diamond crystal kosher salt
- Freshly ground black pepper
Instructions
- Use a knife or fork to puncture a few holes in the sweet potato. Either roast it at 425°F for 40 minutes, or microwave on high for 8 minutes, until the potato is softened throughout. Set aside.
- Set a medium sauté pan over medium heat. Let this heat up for 1-2 minutes before adding in the 2 tablespoons of olive oil.
- Add in the grated garlic cloves and stir to coat them in the oil. Add the sage leaves and stir to coat them in the oil, allowing them to fry with the garlic until they are a shade darker in color and crisp, about 2 minutes.
- Add the chopped olives and sun-dried tomatoes. Stir to combine, then add the chickpeas and stir again. Drizzle in the balsamic vinegar.
- Remove this from the heat and season with a large pinch of salt and a few cracks of black pepper. Taste and add more vinegar, salt and pepper as you see fit. Sprinkle in the chopped parsley.
- Slice the potato down the center and pile in the chickpeas. Drizzle with more olive oil if you prefer and eat!
My roommate and I made this recipe two nights in a row. It’s that good! So hearty, simple and quick! Definitely adding this to the rotation this Fall/Winter!