Masala Chickpea Stuffed Sweet Potatoes

Friends, we are so excited to share our latest obsession with you: Masala Chickpea Stuffed Sweet Potatoes! Swoon.

This seriously flavorful, Indian-inspired recipe is made with two of our favorite foods (chickpeas & sweet potatoes) and requires just ten simple ingredients to prepare!

What is Tandoori Masala?

The word “tandoor” in India means clay oven, which is most commonly used for cooking breads like naan. However, tandoori masala isn’t only used for seasoning bread but also meat and vegetable dishes.

Tandoori Masala spices typically include cumin, red chili, fenugreek, black pepper, cardamom, cinnamon, clove, cardamom, nutmeg, turmeric, and ginger (among others). It’s spicy, robust, balanced, and incredibly versatile. And we especially love it on roasted chickpeas.

For a more authentic, homemade version, you could try this recipe from Binjal’s Veg Kitchen. Or, in a pinch, we were able to find a store-bought version at Whole Foods that’s quite tasty.

This dish starts with halving the sweet potatoes and rubbing them with oil and salt. For additional flavor, we suggest seasoning with curry powder or green curry paste, though optional.

The potatoes are then roasted until they’re perfectly tender and lightly caramelized.

Next, the chickpeas are mixed with avocado oil, tandoori masala seasoning (DIY or store-bought), salt, and an optional pinch of cayenne before being roasted alongside the sweet potatoes.

While the chickpeas and sweet potatoes are baking, it’s time to make the green chutney. A small blender works best, but a food processor or mortar and pestle are also options.

Cilantro serves as the base of the chutney, garlic, and lime add zing, and salt and pepper add flavor. Maple syrup rounds out the other flavors while water helps it blend, and the magic ingredient (avocado) makes it extra creamy!

If you love this chutney as much as we do, be sure to add our Aloo Tikki (Indian Potato Cakes with Green Chutney) and Shawarma Roasted Cauliflower “Steak” to your future meal plans.



  • Three small-medium* sweet potatoes (organic when possible), scrubbed clean and halved lengthwise
  • ~1 Tbsp avocado oil (or sub olive oil)
  • One pinch of sea salt
  • 1 tsp curry powder or green curry paste (ensure vegan friendliness // optional)


  • One 15-ounce can of chickpeas, rinsed, drained, and dried in a clean towel
  • 1 1/2 Tbsp avocado oil (or sub olive oil)
  • 2 Tbsp tandoori masala seasoning* (see notes for where to buy + DIY recipe)
  • 1/4 tsp sea salt
  • 1 pinch cayenne pepper (optional // for heat)


  • 2 cups loosely packed fresh cilantro (~1 large bundle as the recipe is written / some stems are okay)
  • Two cloves garlic peeled
  • 1/4 tsp each sea salt and black pepper
  • 2 Tbsp lime juice (1 lime yields ~2 Tbsp or 30 ml)
  • 1-2 tsp sweetener (maple syrup, agave nectar, or honey if not vegan)
  • Water to thin (~1/4 cup or 60 ml as the recipe is written)
  • 2-3 Tbsp ripe avocado for extra creaminess


  • Preheat the oven to 400 degrees F (204 C), and line up two baking sheets with parchment paper. (NOTE: Depending on the size of your baking sheets and sweet potatoes, you may get away with using one baking sheet instead of two. Just be sure not to crowd the pan too much; otherwise, the chickpeas will steam instead of roasting — see photo example above).
  • Add potatoes to one of the baking sheets dri, drizzle with avocado oil, and sprinkle with sea salt. An optional step to infuse more flavor is to rub the potatoes with curry powder or green curry paste.
  • Lay potatoes cut side down on the baking sheet and bake on a top/center rack for 25 minutes or until tender.
  • In the meantime, add drained and dried chickpeas to a small mixing bowl and top with avocado oil, tandoori masala seasoning, sea salt, and a pinch of cayenne (optional). Toss to combine, then taste and adjust seasonings as needed, adding more masala blend for smokiness, sea salt for saltiness, or cayenne for heat.
  • Arrange chickpeas on the other baking sheet and bake on a bottom/center rack for a total of 20-25 minutes alongside the sweet potatoes. NOTE: For crispier chickpeas, it’s best to bake the chickpeas under the sweet potatoes so they don’t steam.
  • To prepare the chutney, add cilantro, garlic, salt and pepper, lime juice, sweetener, and avocado to a small blender or food processor (or use a mortar and pestle) and mix to combine.
  • Add only enough water to encourage blending and make the sauce pourable. Taste and adjust seasonings, adding more garlic for spice/zing, salt to taste, sweetener for sweetness, or lime juice for acidity. Set aside.
  • For serving, flip potatoes cut-side up and smash down the insides a little bit with a spoon or spatula. Top with chickpeas and chutney, and enjoy immediately. Garnish with extra cilantro or lime juice if desired.
  • It’s best when fresh. Store leftover chickpeas in a well-sealed container at room temperature for up to 3 days. Chutney will be kept (separately) in the refrigerator for up to 3 days. To reheat, bake sweet potatoes and chickpeas in a 375-degree F (190 C) oven until hot. Top with chutney.

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