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Chana Masala Stuffed Sweet Potatoes

These chana masala stuffed sweet potatoes are packed with flavor and take baked sweet potatoes to the next level! Topped with a tangy green chutney and raita. It's the perfect meal prep idea to satisfy you any time of day.
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Prep Time 55 mins
Cook Time 25 mins
Servings 4 stuffed potatoes

Ingredients
  

  • 4 medium to large sweet potatoes

Masala Chickpeas

  • 1 14 oz. can of chickpeas or 1.5 cups cooked
  • 1 tbsp avocado oil or a neutral oil
  • ½ tsp mustard seeds *optional for flavoring the oil
  • 2 cloves *optional for flavoring the oil
  • 1 bay lef *optional for flavoring the oil
  • ½ red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 inch ginger, minced
  • ½ cup crushed tomatoes or tomato puree
  • salt to taste
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp turmeric
  • ½ tsp red chili powder
  • ½-1 tsp garam masala
  • 1 tsp amchur (dried mango powder) *sub lime juice to taste

Cilantro-Mint Chutney

  • 1 cup cilantro
  • ½ cup mint
  • ½ tsp ground cumin
  • ½ tsp salt + more to taste
  • ½ tsp amchur powder *sub lime juice to taste
  • 1 inch of ginger
  • ¼ cup cashews *optional for nutty texture
  • 1 tbsp lime juice
  • 2 tbsp water

Cilantro-Scallion Chutney

  • 1 cup cilantro
  • ¼ cup toasted peanuts
  • 1 bunch of scallions (greens only)
  • 1 tbsp lime juice
  • chaat masala to taste
  • salt to taste

Vegan Raita (optional - plain yogurt works well for this recipe!)

  • ⅓ cup plant-based yogurt of choice
  • ½ tsp cumin
  • ½ tsp amchur powder
  • ¼ tsp black pepper
  • 2 tbsp chopped cilantro
  • 1 tsp lime juice
  • pinch of salt

Instructions
 

  • Roast the sweet potatoes. Make multiple small slashes in each of them with a knife. Place them a baking sheet lined with parchment paper and bake for 45-55 minutes at 425 F. Set aside to cool.
  • For the chickpeas, add 1 tbsp avocado oil to a medium saucepan on medium heat. Add onions, stir until translucent, and then add garlic and ginger. Continue stirring for 1-2 minutes.
  • Add all the spices except for garam masala and amchur. Mix well for 1 minute.
  • Add the tomatoes and salt. When the tomatoes and spices have incorporated together and sit in the center of the pan, add the chickpeas. 
  • Cook the chickpeas for about 10 minutes, adding a little water if they start to dry out. When they are done, finish with garam masala and amchur.
  • Blend the chutney in a food processor. First, blend all ingredients except for water and lime juice. Then add lime juice and a little water at a time until you are at your desired texture.
  • For the raita, simply mix together the ingredients in a small bowl.
  • To assemble the stuffed potatoes, slit the sweet potato down the center. Open it up and spoon out some sweet potato flesh to make room for the filling. Stuff it with chickpeas, green chutney, raita, and onions. (Tip: when you get to the bottom of the sweet potato, you might want to add some more chutney and raita.)