Broccoli and Chickpea Stuffed Sweet Potatoes with Cashew Crema
I’ve been making these Broccoli and Chickpea Stuffed Sweet Potatoes with Cashew Crema on repeat, and they never disappoint. They’re cozy, nourishing, and topped with the creamiest cashew crema, which is why my husband and I look forward to them every single time.
Spotlight on These Broccoli and Chickpea Stuffed Sweet Potatoes
- They are filling: Just half of one stuffed sweet potato feels like a complete meal and always keeps me satisfied.
- They are nourishing: Packed with plant-based protein, vegetables, and healthy fats, this vegan stuffed sweet potato recipe makes for a nutrient-rich dinner.
- They are comforting: On chilly fall or winter nights, this warm and creamy meal is exactly what I crave.
- They are customizable: Mix it up with toppings like fresh parsley, caramelized onions, avocado slices, or a drizzle of hot sauce.
- They are meal-prep friendly: Not to sound selfish, but I love making these sweet potatoes for a quick lunch option for my busy week.
As one of our family’s weeknight dinner rotations, these stuffed sweet potatoes really hit the spot. The crema is our favorite! If we have extra cashew crema, we recommend making these plant-based sweet potato bowls, as well!
The Ingredients
For the stuffed sweet potatoes, you will need the following ingredients.
Sweet potatoes: Pick two large sweet potatoes that are similar in size so they roast evenly and hold all the hearty fillings.
Avocado oil: A healthy, high-heat oil that helps the sweet potatoes, broccoli, and chickpeas roast until perfectly golden and flavorful.
Chickpeas: Use one can of chickpeas, rinsed and drained, for a plant-based protein boost.
Broccoli: Chop the broccoli into small florets for even roasting and a tender-crisp bite.
Garlic powder and paprika: These spices add smoky, savory flavor to the roasted chickpeas and broccoli.
Salt and pepper: Classic seasonings that bring out the natural flavors of the veggies and chickpeas.
For the Roasted Veggie Cashew Crema, you will need the following ingredients. Also, for the full recipe and tips and tricks, check out the recipe blog post here.
Soaked cashews: You’ll want to make sure they are soft. You can achieve this by soaking them in water overnight or in hot water for at least 20 minutes.
Spices: This includes onion powder, smoked paprika, turmeric, cumin, red pepper flakes, salt, and black pepper.
Sweet potato and carrots: While this is definitely optional, add in roasted carrots and roasted sweet potato to not only thicken the sauce but to add flavor and nutrients.
Avocado oil: You’ll use this healthy oil to toss into your vegetables to roast.
Vegetable stock: You can also replace this with water, however, it is highly recommended to use broth for its unique flavor.
Nutritional yeast: This is quite simply one of the best vegan versions of cheese out there. That’s because nutritional yeast isn’t processed and it’s packed with nutrients, like amino acids.
Lime juice: This adds a great citrusy flavor to this cashew cream recipe. You could also use lemon juice if needed.
Garlic: There’s no such thing as a sauce without garlic, am I right? Make sure to use fresh garlic instead of powdered versions.
Frequently Asked Questions
Yes but if you forget to soak your cashews, simply cover them with boiling water and let them sit for about 20–30 minutes before blending. This will soften them enough for a creamy sauce.
Definitely. Cauliflower, zucchini, red bell pepper, kale, or even spinach would pair beautifully with the chickpeas and cashew crema.
Honesty, the options are endless. I think avocado, guacamole, hot sauce, or vegan cheese would pair nicely!
Yes, it’s meal-prep friendly! Bake a batch of sweet potatoes, roast your broccoli, and prepare the cashew crema ahead of time. Assemble when ready to eat for a quick and hearty dinner.
The Instructions
Step one: Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
Step two: Cover the sweet potato halves with avocado oil, and sprinkle with salt and pepper. Place them cut side down on one side of the cookie sheet.
Step three: Add the rinsed and drained chickpeas and chopped broccoli florets to a medium bowl. Sprinkle with avocado oil, garlic powder, paprika, and salt. Toss it all up and then transfer it to the other half of the cookie sheet.
Spread it out in an even layer and cook for 30-35 minutes. Cook until the broccoli is slightly browned and the chickpeas are a nice golden color.
Step four: Carefully transfer the roasted broccoli and chickpeas to a glass bowl and cover with a lid to keep them warm.
Place the sweet potatoes back into the oven for an additional 15-20 minutes, or until a fork easily goes through the thickest part.
Step five: While the sweet potatoes are cooking, make the roasted veggie cashew crema. Place the sweet potato chunks and carrot chunks onto a lined cookie sheet. Drizzle with 1 tablespoon of avocado oil, salt, and pepper, and cook at 400 degrees Fahrenheit for about 17 minutes. Skip this step if you are not adding roasted vegetables.
Step six: Place all the ingredients in a high-speed blender in the following order: drained cashews, roasted vegetables, garlic, nutritional yeast, lime juice, vegetable stock, spices, salt, and pepper. Blend until you have a very creamy sauce.
Side note: if you are not adding roasted vegetables, add a little bit less broth.
Step seven: Let the sweet potatoes cool for about 5 minutes. Use a fork to run through the tops of the sweet potatoes to mash them slightly. Add 1/4 of the broccoli and chickpea mixture to the top of each sweet potato half. Drizzle with your desired amount of cashew crema and additional salt and pepper.
Storage
Place leftovers in an airtight container and in the fridge for up to four days.
I do not recommend freezing this recipe.
Tips + Modifications
To reheat, place one sweet potato half onto a microwavable plate. Place a napkin or cover over the top and microwave until thoroughly heated.
Not a fan of broccoli? Swap it for cauliflower, roasted Brussels sprouts, or even sautéed onion and kale. This recipe is flexible and works with whatever’s in your fridge.
Save extra roasted veggie crema for leftovers.
If you like it spicy, add a chopped, deseeded jalapeno to your crema, roast your sweet potatoes and broccoli mixture in chili powder, or add hot sauce over the top.
Short on time? I recommend skipping the roasted vegetables for the cashew crema.
More Cozy Vegan Dinner Recipes
Stovetop Lentil Broccoli Gnocchi
Farro and White Beans with Spinach and Caramelized Onions
Broccoli and Chickpea Stuffed Sweet Potatoes with Cashew Crema
Equipment
- 1 cookie sheet lined with parchment paper
- 1 high speed blender
- 1 medium-sized mixing bowl
Ingredients
For the roasted sweet potatoes
- 2 large sweet potatoes, cut in half, lengthwise
- 2 tablespoons avocado oil
- Salt and pepper
For the chickpea/broccoli filing
- 1 (15.5 oz) can of chickpeas, rinsed and drained
- 3 cups small broccoli florets, roughly chopped
- 2 tablespoons avocado oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt *more as desired
For the cashew crema
- 1 tablespoon avocado oil
- ¼ cup peeled, cubed sweet potato
- 1 medium carrot, peeled and chopped
- ¾ cup soft cashews *soaked in water overnight, ideally
- ¼ cup nutritional yeast
- 1 cup vegetable stock
- juice from 1 lime
- 2 garlic cloves, roughly chopped
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon salt *more as desired
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a cookie sheet with parchment paper.
- Cover the sweet potato halves with avocado oil, and sprinkle with salt and pepper. Place them cut side down on one side of the cookie sheet.
- Add the rinsed and drained chickpeas and chopped broccoli florets to a medium bowl. Sprinkle with avocado oil, garlic powder, paprika, and salt. Toss it all up and then transfer it to the other half of the cookie sheet. Spread it out in an even layer and cook for 30-35 minutes. Cook until the broccoli is slightly browned and the chickpeas are a nice golden color.
- Carefully transfer the roasted broccoli and chickpeas to a glass bowl and cover with a lid to keep them warm. Place the sweet potatoes back into the oven for an additional 15-20 minutes, or until a fork easily goes through the thickest part.
- While the sweet potatoes are cooking, make the roasted veggie cashew crema. Place the sweet potato chunks and carrot chunks onto a lined cookie sheet. Drizzle with 1 tablespoon of avocado oil, salt, and pepper, and cook at 400 degrees Fahrenheit for about 17 minutes. Skip this step if you are not adding roasted vegetables.
- Place all the ingredients in a high-speed blender in the following order: drained cashews, roasted vegetables, garlic, nutritional yeast, lime juice, vegetable stock, spices, salt, and pepper. Blend until you have a very creamy sauce.Side note: if you are not adding roasted vegetables, add a little bit less broth.
- Let the sweet potatoes cool for about 5 minutes. Use a fork to run through the tops of the sweet potatoes to mash them slightly. Add 1/4 of the broccoli and chickpea mixture to the top of each sweet potato half. Drizzle with your desired amount of cashew crema and additional salt and pepper.
