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    Zen and Zaatar » Recipes » Main Dishes

    Chickpea & Lentil Chili-Stuffed Sweet Potatoes with Creamy Tzatziki (Vegan, Gluten-free)

    Published: Sep 29, 2016 · Modified: Mar 30, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · Leave a Comment

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    mediterranean vegan vegetarian chili stuffed sweet potatoes chickpea lentil tzatziki gluten free roasted zenanzaatar food blog recipe

    It is no secret by now that I absolutely love sweet potatoes in any way shape or form, and roasted and stuffed sweet potatoes are no exception! I love serving dishes stuffed in a baked sweet potato or over roasted sweet potato cubes as a delicious alternative to rice.

    These roasted sweet potatoes are stuffed with a cumin and sumac-spiced chickpea and lentil chili, which uses a combination of red and green lentils.

    mediterranean vegan vegetarian chili stuffed sweet potatoes chickpea lentil tzatziki gluten free roasted zenanzaatar food blog recipe

    Instead of the traditional sour cream, this chili gets a healthy Mediterranean facelift and is topped with a creamy coconut and cashew based vegan tzatziki that is just as tangy and thick as the real thing.

    mediterranean vegan vegetarian chili stuffed sweet potatoes chickpea lentil tzatziki gluten free roasted zenanzaatar food blog recipe

    I love to top these sweet potatoes with juicy pomegranate seeds to add a pop of color and fun flavor!

    mediterranean vegan vegetarian chili stuffed sweet potatoes chickpea lentil tzatziki gluten free roasted zenanzaatar food blog recipe

    Don't forget to let me know if you try this recipe in the comments below or pin it for later! And I would love to see your recreations on Instagram @zenandzaatar!

    Recipe

    Mediterranean Chili Stuffed Sweet Potatoes with Creamy Tzatziki

    Zena Hassoun
    Roasted sweet potatoes stuffed with a Mediterranean-inspired lentil and chickpea chili. Topped with creamy vegan tzatziki and sprinkled with chopped cilantro and pomegranate seeds.
    No ratings yet
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    Cook Time 1 hour hr
    Total Time 1 hour hr
    Cuisine Mediterranean, Vegan
    Servings 4 people
    Calories 467 kcal

    Equipment

    • Red Lentils
    • Chickpeas (12ct)
    • Vegetable Bouillon

    Ingredients
      

    Chickpea & Lentil Chili

    • 1 15 oz. can chickpeas
    • 1 red bell pepper seeds and stems removed, finely diced
    • 2 large tomatoes finely diced or 1 15 oz. can diced tomatoes
    • 4 cloves garlic minced
    • ½ cup red lentils
    • ½ cup green or brown lentils
    • ½ teaspoon chili powder
    • 1 ½ teaspoon cumin
    • 1 teaspoon sumac
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 small yellow onion finely diced
    • 3 cups vegetable stock
    • 2 tablespoon tomato paste
    • 2 tablespoon olive oil
    • ½ cup cilantro leaves chopped

    Stuffed Sweet Potatoes

    • 4 sweet potatoes
    • 1 batch creamy vegan tzatziki
    • ½ cup pomegranate seeds for topping (optional)

    Instructions
     

    • Preheat oven to 425. Prick each sweet potato twice and bake for 45 minutes to an hour.
    • Meanwhile, prepare the vegan tzatziki and chili. Blend all ingredients for vegan tzatziki in a high speed blender and set aside for later.
    • Rinse and drain red lentils and set aside. Do the same for the green lentils and set them aside separately. Sauté onion and garlic in a large pot over medium high until browned and fragrant, about 5 minutes. Add chopped bell pepper, tomatoes, and tomato paste and continue to simmer for 5-10 more minutes. Add the vegetable broth, cumin, chili powder, black pepper and the green or brown lentils to the pot and bring to a boil. Once boiling, reduce heat to medium and simmer lentils for 15 minutes.
    • Add the red lentils to the pot and simmer for 15 more minutes. Once lentils are tender, add drained chickpeas, salt, sumac, and most of chopped cilantro, reserving some for topping. Cook for 5 minutes and remove from heat.
    • Remove sweet potatoes from oven. Once cool enough to handle, cut a slit down the potatoes and stuff each potato with a large scoop of chili. Top each potato with a scoop of tzatziki, pomegranate seeds if desired, and remaining cilantro. Serve immediately.

    Notes

    *Scroll here for creamy vegan tzatziki recipe!

    Nutrition

    Serving: 1servingCalories: 467kcalCarbohydrates: 78gProtein: 18gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 1mgSodium: 1332mgFiber: 20gSugar: 25g
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!
    mediterranean-chili-stuffed-sweet-potatoes-with-creamy-tzatziki-vegan-gf-zena-n-zaatar
    Roasted sweet potatoes stuffed with a Mediterranean-inspired lentil and chickpea chili. This vegan recipe is topped with creamy vegan tzatziki and sprinkled with chopped cilantro and pomegranate seeds.

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    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

    More about me

    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

    Get it now!

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