Chickpea-Stuffed Sweet Potatoes with Blue Cheese Sauce
Smoky, spicy chickpeas meet creamy blue cheese over roasted sweet potatoes in this flavor-packed vegetarian meal. It’s comforting, bold, and absolutely craveable—perfect for an easy dinner or standout side.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hr 5 mins
- Yield: 8 1x
Ingredients
Sweet Potatoes:
8 medium sweet potatoes
2 tbsp olive oil
Salt and pepper, to taste
Spiced Chickpeas:
2 cans chickpeas, drained and rinsed
6 tbsp olive oil
1 tsp apple cider vinegar
4 garlic cloves, finely grated
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
½ tsp black pepper
¼ tsp cayenne pepper
4 tbsp chopped fresh cilantro, plus extra for topping
Blue Cheese Sauce:
1 tbsp butter
1 tbsp flour
1 cup milk (2% or whole)
⅔ cup crumbled blue cheese, plus extra for topping
Instructions
Preheat oven to 400°F (200°C). Prick sweet potatoes with a fork, rub with olive oil, and season with salt and pepper. Roast for 45–55 minutes until fork-tender.
In a bowl, toss chickpeas with olive oil, vinegar, garlic, spices, salt, pepper, and cayenne. Spread on a baking sheet and roast for 25 minutes until crispy.
Meanwhile, make the blue cheese sauce: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until thickened, about 3–5 minutes. Stir in blue cheese until melted and creamy.
Slice open sweet potatoes and fluff the insides with a fork. Top with crispy chickpeas, blue cheese sauce, extra blue cheese, and chopped cilantro. Serve warm.
Nutrition
- Calories: 410
- Fat: 22g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g