Stuffed Sweet Potatoes with Beet Pâté & Chickpeas

A vibrant, nourishing dish to celebrate veggies with bold flavor and color.

At Rancho Kiaora, we love creating meals that feel comforting and surprising at the same time. These stuffed sweet potatoes do just that — blending creamy roasted sweet potato with sautéed vegetables, hearty legumes, and a bold spoonful of beet pâté.

They’re perfect for anyone looking to add more vegetables and plant-based protein to their meals without sacrificing flavor. Whether you serve them as a light main dish or a vibrant side, they’re sure to impress.

Ingredients (serves 2–3)

• 2–3 large sweet potatoes (similar in size)

• Salt, to taste

• Olive oil, for drizzling and sautéing

• 1/2 onion, finely chopped

• 1/2 bell pepper (any color), chopped

• 1 cup cooked chickpeas or lentils

• 2–3 tablespoons Rancho Kiaora Beet & Garlic Pâté

• Aioli (homemade or store-bought)

• Fresh cilantro, chopped (for garnish)

Instructions

1. Roast the sweet potatoesPreheat oven to 350°F (180°C). Place the sweet potatoes on a baking tray and roast, turning occasionally, until tender when pierced with a fork (about 45–60 minutes depending on size).

2. Make the fillingOnce cooked and cool enough to handle, cut each sweet potato in half lengthwise. Scoop out some of the flesh and place it in a bowl.

3. Prepare the mixTo the bowl, add a pinch of salt, a drizzle of olive oil, chopped onion, bell pepper, and the cooked chickpeas or lentils. Mix well.

4. Stuff the potatoesFill each sweet potato half with the mixture. Top with a generous spoonful of beet pâté.

5. Garnish and serveDrizzle with aioli and sprinkle with chopped cilantro. Serve warm as a main or side dish.

From Our Kitchen to Yours

• Want a protein boost? Add hemp seeds or toasted sunflower seeds on top.

• Make it spicy with a pinch of chili flakes or a touch of harissa.

• Store leftovers in the fridge and reheat in the oven for a quick, nourishing meal.