Recipe
Teriyaki Chickpea Stuffed Sweet Potato
Serves
4
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
About
This teriyaki chickpea stuffed sweet potato is hearty, wholesome, and packed with flavor. Roasted sweet potatoes are filled with savory teriyaki chickpeas and fresh toppings for an easy vegetarian dinner that feels both comforting and satisfying. If you’re searching for healthy stuffed sweet potato recipes or easy plant-based meals, this recipe checks every box.
Tips & Tricks
- Use 2 large sweet potatoes or 4 small sweet potatoes, depending on what you have on hand.
- Roast the sweet potatoes and chickpeas at the same time to streamline prep.
- Swap chickpeas with lentils or black beans for another plant-based option.
- Add avocado or spicy mayo for an extra layer of flavor.
Ingredients
For the Sweet Potato
- 2 Sweet Potatoes
- 2 Tbsp Kikkoman® Teriyaki BBQ & Glaze Sauce
For the Chickpeas
- 15 oz Canned Chickpeas
- Kosher Salt, as needed
For Assembly
- 1 cup Kikkoman® Teriyaki BBQ & Glaze Sauce
- 2 Scallions, thinly sliced
- 2 tsp Black & White Sesame Seeds
Directions
- Preheat oven to 400°F. Cut sweet potatoes in half lengthwise. Place cut-side up on a parchment-lined sheet pan. Brush with teriyaki sauce. Bake until tender, about 25 minutes.
- Pat dry canned chickpeas thoroughly and roast them at 400°F for 40 minutes, or air-fry at 375°F for 10-15 minutes or until crunchy. Season to taste with salt.
- Top sweet potatoes with teriyaki sauce, chickpeas, scallions, and sesame seeds.
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