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.
Servings: 4 stuffed potatoes
Calories: 564kcal
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.
Notes
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.
For the crema, sometimes I skip roasting the sweet potato and instead roast 2 carrots, which works well.
Nutrition
Serving: 1stuffed sweet potato half | Calories: 564kcal | Carbohydrates: 62g | Protein: 17g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 1216mg | Potassium: 1146mg | Fiber: 13g | Sugar: 13g | Vitamin A: 20691IU | Vitamin C: 67mg | Calcium: 127mg | Iron: 6mg