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Thai Veggie Chickpea Stuffed Sweet Potatoes with Peanut Sauce

These sweet potatoes are stuffed with veggies and chickpeas, then topped with a delicious and easy peanut sauce! A super healthy, hearty plant based meal.

Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 2
Author Molly | Spices in My DNA


For the sweet potatoes

  • 2 Japanese yams (or other sweet potato of your choice)
  • 2 teaspoons coconut oil
  • 1 red bell pepper, diced
  • 1 cup shredded red cabbage
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 large handful of spinach
  • 1 tablespoon sweet chili sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 scallion, thinly sliced
  • 2 tablespoons chopped peanuts
  • lime wedges for serving

For the peanut sauce

  • 1/2 cup creamy peanut butter
  • 2 teaspoons sesame oil
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey
  • 1 1/2 teaspoons freshly grated ginger
  • juice of 1 lime
  • 1 clove garlic, minced
  • 1/4 cup canned coconut milk


  1. Preheat oven to 350℉. Poke sweet potatoes with a fork several times and place on a baking sheet. Bake for 50 minutes to 1 hour or until cooked through.

  2. While sweet potatoes are baking, make the peanut sauce. In a medium bowl, whisk together peanut butter, sesame oil, rice wine vinegar, soy sauce, honey, ginger, lime juice, garlic, and coconut milk until creamy. If sauce seems too thick, add a tablespoon or two of hot water or coconut milk to thin. Set aside.

  3. Heat a medium skillet to medium/high heat. Add the coconut oil. Once hot, add the bell pepper, and cabbage. Sauté for 2-3 minutes, then add the chickpeas and sauté for another couple minutes. Add the spinach and stir until wilted. Remove from heat.

  4. Once sweet potatoes are finished baking, let cool for a few minutes, then cut them down the center, not cutting all the way through, and mash the insides with a fork. Fill with veggie chickpea mixture, and drizzle with peanut sauce. Top with chopped cilantro, scallions, chopped peanuts, and a squeeze of lime!