Stuffed Sweet Potatoes with Chickpea Crisps and Cabbage Slaw


I fell in love with this recipe as I was making it! I knew, before actually trying the food, this was going to be one for the books.

I’ve made this recipe many times, slowly perfecting the stuffing, spices, and toppings. My favorite aspect of this meal is the opportunity to make it your own! Just like any other taco experience, the goal is to specialize your taco just perfectly.

Another hard sell on this meal… it is super duper cheap. Nothing like whole foods to feed your friends and family without sacrificing your budget.

Prep Time: 10 min

Cook Time: 45 hr

Total: 1 hr 10 min


Author: Marina Zahran (Do Good, Be Well.)

Yield: 5 sweet potatoes (5 ppl)



  • 5 medium sweet potatoes (choose ones longer in size)

  • 1 Container of tofu, crumbled

  • 2 medium onions or 1 large onion

  • 1 tsp turmeric

  • 1 tsp coriander

  • 1 tsp ground mustard

  • 1 tsp ground ginger

  • 2 ½ tsp of tahini

  • 3 tbsp of cooking Oil *see below for oil suggestions per dosha



  • 1 small red cabbage, shredded or thinly sliced

  • 4 large carrots, shredded

  • 4 green onions, sliced

  • 2 limes

  • ½ cup of greek yogurt

  • 1 tsp honey or 1 tsp maple syrup


  • 2 cans of chickpeas

  • 1 tsp paprika

  • ½ tsp pepper

  • Oil for pan *see below for oil suggestions per dosha


  • Handful of arugula

  • Avocado

  • Cheese

Vata Pitta Kapha Considerations

  • Vata: use 1-2 tbsp of oil when sautéeing your tofu and onions. If you do not have olive oil, sesame oil is a great substitute. Consider adding sweet potato. Add extra tofu to tacos.

  • Pitta: Cook with coconut oil instead of olive oil. Add 1/2 tsp of coriander to the tofu and chickpeas. Add extra cabbage slaw to tacos.

  • Kapha: Cook with mustard seed oil or coconut oil instead of olive oil. Add a dash of cayenne pepper into the tofu scramble and chickpeas. Focus on adding arugula to tacos.


  1. Preheat oven to 500° degrees. Pierce sweet potatoes generously with a fork all over. Cook for 45 min while prepping other ingredients.

  2. Drain and dry chickpeas. Cook in cast iron skillet or lined baking sheet. Place in oven for 45 minutes. If you prefer crispier, leave in oven for another 5-10 minutes.

  3. Scramble the tofu with thinly sliced onions. (I crumble the tofu with my hands to achieve this consistency). Cook with 3 tbsp of oil (*see notes). Add turmeric, coriander, ground mustard, and ground ginger. Stir for 10-15 minutes into fully cooked through.

  4. Shred or thinly slice red cabbage into large bowl. Add shredded carrots and sliced green onions.

  5. Juice 2 limes into the slaw mixture. Add honey and yogurt. Mix thoroughly.

  6. Pull finished sweet potatoes out of the oven and slice down the middle and open up. Take ½ tsp of tahini to the inside of each sweet potato.

  7. Pull crispy chickpeas out of oven when done.

  8. Stuff sweet potatoes with tofu scramble. If adding cheese, put back in oven for a few minutes to melt. Then add additional toppings per your taste!

Marina ZahranComment