Peanut butter chickpea stuffed sweet potatoes



Prep Time
Cook Time
4 - 6 People
Serves 0
Difficulty  0


  • 2 medium sweet potatoes, steamed 
  • 1 can chickpeas, drained 
  • 1/2 red onion, diced 
  • olive oil to fry 
  • 1/3 cup peanut butter 
  • 1/2 can coconut milk 
  • 1 tbsp honey or agave syrup 
  • 1-2 tbsp lemon or lime juice 
  • 1 tsp cinnamon 
  • 1/2 tsp ground cumin 
  • 1/4 tsp yellow mustard seeds 
  • some water to smooth it out 
  • salt and pepper to taste 
  • vegan butter or margarine 
  • 1- 2 tbsp chili oil crunch 
  • vegan cream cheese to serve 
  • Fresh herbs to serve (basil, spring onion or cilantro) 


  1. Boil or steam the sweet potatoes with the skins on until soft. 
  2. Add some olive oil to a pan add the diced red onion and fry until translucent. 
  3. Add the spices and dry a few minutes more before adding in the chickpeas, peanut butter, coconut milk, and some water if necessary. 
  4. Add the honey 
  5. , lemon juice and season to taste, slice the sweet potatoes lengthways and mash slightly with some butter. 
  6. Add 2-3 tbsp of the chickpea mixture inside of the sweet potato and serve the sweet potato with the vegan cream cheese, chili oil crunch, and fresh herbs.