Asparagus, Chickpea, and Feta Stuffed Sweet Potatoes

There’s lots of spring cleaning going on around here this morning 😉

I’ve been cleaning up the blog with some minor tweaks to make it look better and a little sharper. There are some new categories up at the top to help you find posts easier and there’s also a button on the left sidebar that lets you subscribe and get new posts sent directly to your email.

There’s also been quite a bit of spring cleaning going on in real life for me as well. All week, I’ve been cleaning out my closet and trying to get rid of the massive amounts of clutter that seem to have accumulated all winter long.

I’ve also been cleaning out the fridge and trying to incorporate more spring vegetables into the mix! The recipe I’m sharing today features one of my all-time favorite spring vegetables: asparagus!

Though asparagus can be found from February to June, April is the peak month for asparagus, so now is the perfect time to stock up on this delicious green veggie.

Asparagus is a great source of vitamin K, which is essential for blood clotting. It also has lots of vitamin A, folate, riboflavin, and thiamin. Plus, it’s low in calories (27 calories per cup!) but high in fiber, so it’s great for keeping you feeling satisfied.

In addition to asparagus, this recipe includes a few other yummy ingredients, including sweet potatoes, chickpeas, and feta!

These stuffed sweet potatoes do take a little longer to prepare because so many of the ingredients need baking, but it requires minimal preparation on your part. Just throw your ingredients in the oven, take them out when they’re ready, and assemble!

These stuffed sweet potatoes are also ideal for meal prep. I made four of them at once, plus a big batch of chickpeas and asparagus and then refrigerated for a few days before I was able to finish them all. I assembled them just before I was ready to eat them and then heated them in the microwave and they were still so delicious.

Set aside an hour on a Sunday night, make up a few of these, and you have the perfect side dish to enjoy all week long! Bon appetit!

Print Recipe

Asparagus, Chickpea, and Feta Stuffed Sweet Potatoes

With just the right blend of both savory and sweet, these delicious stuffed sweet potatoes make the perfect spring side dish!

Prep Time

10 minutes

Cook Time

1 hour

Servings

servings

Ingredients

• 4 sweet potatoes
• 1 can chickpeas, drained
• 12 spears asparagus
• 2 tbsp olive oil
• 1/4 cup feta cheese, crumbled
• salt and pepper to taste
• reduced balsamic vinegar

Prep Time 10 minutes Cook Time 1 hour Servings servings Ingredients 4 sweet potatoes 1 can chickpeas, drained 12 spears asparagus 2 tbsp olive oil 1/4 cup feta cheese, crumbled salt and pepper to taste reduced balsamic vinegar

Instructions

1. Preheat oven to 400 degrees F.
2. Place four sweet potatoes on foil-lined sheet pan and poke all over with a fork. Bake for 45 minutes to 1 hour, until potatoes are fork-tender.
3. Coat chickpeas in olive oil and season with salt and pepper. Spread in a single layer on sheet pan and bake 15-20 minutes until golden brown and crispy, turning halfway through.
4. Drizzle olive oil over asparagus and spread on a sheet pan. Bake 15 minutes, until tender and cooked.
5. Once sweet potatoes are done cooking, let cool 5-10 minutes before splitting down the middle with a knife. Be sure to leave the bottom of the sweet potato intact rather than slicing all the way through.
6. Fill sweet potato with chickpeas, asparagus spears, and feta. Finish off with a drizzle of reduced balsamic vinegar and a bit of salt and pepper to taste. Enjoy!

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