Easy veggie-centric entree with baked purple sweet potato, crispy chickpeas, and a simple oil-free turmeric tahini. Simple, comforting, and unique!
Ah, sweet potatoes.
My love is blind when it comes to these starchy sweet root veggies.
Whenever my mom made them for dinner, I would cheer, and my sister would groan.
She didn’t like all of those “strings” she said.
She has since changed her feeling towards sweet potatoes.
But I haven’t.
Because I still ADORE them.
And I adored these Stuffed Purple Sweet Potatoes with Turmeric Tahini, too!
All About Purple Sweet Potatoes…
When I discovered that they also come in shades of purple and white, I might have neglected the jeweled orange yams for just a bit.
But I think they understand.
I’ll always come back.
I’ve been known to pick up vegetables JUST because of their unique color, so these sweet potatoes always end up in my cart if I find them during the grocery haul.
I have been able to find this brand at Whole Foods most weeks this fall and winter.
Look for them September through April.
Stuffing Purple Sweet Potatoes
They take a little longer to bake because their flesh is firmer and thicker, but it’s so worth the wait.
They’re slightly denser than regular sweet potatoes and resemble texture more like that of a yam.
Hey, I’m a yam fan, too.
That moment when you slice open the skin to reveal a fluffy amethyst interior, you know all is well.
Aside from being absolutely gorgeous and delicious, they’re high in antioxidants and Vitamin A and C.
The Secret Spice- Tandoori Masala Seasoning!
If you haven’t tried Tandoori Masala seasoning yet, it’s life changing.
The spice blend is commonly used in Indian cooking, but I use it whenever I can.
It’s my favorite spice to throw on chickpeas for a little flair and spice.
I wanted to play off the purple and pair these with a vibrant colored sauce, and it just so happened that I had this Turmeric Tahini Dressing prepared in the fridge from my Green Macro Bowls.
And, FYI, stuffed purple sweet potatoes and tahini is always a good idea.
Why Stuffed Purple Sweet Potatoes?
Stuffed purple sweet potatoes is a wonderful, cheap, easy, and filling plant-based meal that comes together in 20 minutes flat.
This dish is perfect to share with friends to impress them with your exotic eats, and for easy weeknight meals.
Or, alternatively, to make for yourself and munch on all week.
(Which is what I plan to do most of the time.)
I hope the pop of color brightens your plate and day like it did mine!
If You Make These Stuffed Purple Sweet Potatoes With Turmeric Tahini, Let Me Know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Want more stuffed veggie ideas? Check out my Italian Stuffed Spaghetti Squash and Italian Quinoa Stuffed Eggplant, too.
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Stuffed Purple Sweet Potatoes with Turmeric Tahini
- Total Time: 2 hours 10 mins
- Yield: 3 servings
- Diet: Vegan
Description
Easy veggie-centric entree with baked purple sweet potato, crispy chickpeas, and a simple oil-free turmeric tahini. Simple, comforting, and unique!
Ingredients
- 3 purple sweet potatoes, scrubbed
- 1 15-oz. can chickpeas, drained and rinsed
- 2 tsp Tandoori Masala seasoning
- ~1 tsp avocado oil
- 1/4 cup runny tahini
- 3–4 TBSP filtered water + more as needed to thin
- 2 TBSP lemon juice
- 1/4 tsp turmeric powder
- 1 tsp maple syrup
- 1/4 tsp Himalayan sea salt
- Black pepper, to taste
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Place scrubbed purple sweet potatoes in aluminum foil and bake them for ~2 hours. The sweet potatoes are done when the flesh is fork tender and the potatoes give when squeezed.
- Meanwhile, prepare the chickpeas by tossing them in avocado oil and Tandoori Masala seasoning.
- Prepare the dressing by blending tahini, water, lemon juice, turmeric, maple syrup, Himalayan sea salt, and black pepper. Add more water as needed to reach desired consistency. Refrigerate until ready for use.
- When purple sweet potatoes are done, increase the oven temperature to 400°F. Add the chickpeas to a parchment covered baking sheet and bake them for 20-25 minutes, shaking 2-3 times to ensure even baking.
- To serve, split your purple sweet potatoes down the center and fluff the insides with a fork. Divide the spiced chickpeas between the potatoes and top with turmeric tahini dressing and fresh parsley. Enjoy!
- Store any leftover purple sweet potatoes, chickpeas, and dressing separately in the refrigerator for up to 5 days. Reassemble before reheating and enjoy.
Notes
Recipe adapted from Minimalist Baker
I find mine at Whole Foods– this stuff is gold!
- Prep Time: 10 mins
- Cook Time: 2 hours
- Category: Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
The slow-roasted purple sweet potatoes transfrom into an incredible chickpea pillow. I cooked dry chickpeas after soaking them overnight and used the aquafaba leftover to dilute the tahini dressing a bit. Love this idea, it’s filling, nutritious, healthy, and beautiful to look at.
How can it be oil-free given that the recipe
includes tahini? By nature, tahini contains oil from the ground sesame seeds which are its sole ingredient. I just looked at the jar on my shelf and a 2 Tbsp serving contains 19 g of fat, including 3 g of saturated fat. I’m sure you didn’t mean to be misleading but it’s misleading to say that a recipe containing tahini is oil-free. Oil, fat, lipids, they’re all the same thing although some are healthier than others.
That having been said, I’m eager to try this recipe with the purple sweet potatoes I bought at an Indian grocery the other day and the the remainder of the chickpeas I cooked for another dish tonight. Sounds yummy!
Hi Beth,
Thanks for the feedback– to confirm, yes, this recipe is not fat-free but it is free of any added oils and contains only natural fats from whole foods sources.
Let me know what you think of the recipe!
XOXO Lauren
I did NOT expect this to taste sooooo good. I made it more for the health benefits. The flavors work beautifully. I tend to go on food binges where I eat one thing for a while. Well, this… is my new thing. My husband gave me a“look” when I explained it to him and was very skeptical to say the least. He was also pleasantly surprised and said it was delicious. Thanks for sharing the recipe!
Hi Gina,
I’m so glad that you enjoyed this recipe! It’s a favorite of mine. And glad that your husband enjoyed it, too!!! I hope you’ll try more recipes 🙂
XOXO Lauren
I tried this tonight, and oh so delish! It sounds sorta weird, but the flavors work really well together. Purple sweet potatoes (Okinawa sweet potatoes) taste much more like chestnuts than traditional sweet potatoes, so the Indian seasonings and tahini work beautifully! Thanks for an original take on an unique ingredient.
Hi Megan,
I’m so glad that you tried and loved this recipe with purple sweet potatoes! I love using them!
XOXO Lauren
I live in Okinawa and I’m looking for new ways to cook those gorgeous sweet potatoes that are plentiful and CHEAP! I can’t wait to make it tomorrow for dinner.
Hi Stephanie,
Let me know what you think! I wish I had more of these potatoes around me!
XOXO Lauren
It looks really delicious – is the nutrition information for this recipe available?
Hi William!
I don’t have any nutritional information for this meal– I recommend putting the ingredients into a nutritional calculator available online!
XOXO Lauren
Absolutely gorgeous colours and flavours!
Hi CT,
Yes, I love all of these flavors together!!!
XOXO Lauren
trey this Delicious and Creative Purple Sweet Potato Recipes https://newtastyrecipes.com/slow-cooker-candied-sweet-potatoes/