I almost don’t have the words to describe the wonderful feeling I get when I dive into these Moroccan chickpea stuffed double baked potatoes – they taste that amazing.
Eating them is like taking your tastebuds on a culinary journey to the Mediterranean and indulging in the earthy, slightly sweet spices that make Moroccan dishes so addictively delicious.
I first fell in love with Moroccan food when I had the chance to try harira, which is a staple soup. I wasn’t used to tasting something that wasn’t inherently savory and salty, but the flavors were so perfectly balanced that I was instantly obsessed.
I decided to bring a lot of the aspects of that dish to this one, and I think you’ll be pleased at how well they work together to make this double baked sweet potato.
These sweet potatoes are a powerhouse of protein and nutrition, which make them a great standalone meal. There is even spinach hidden in the filling, along with some amazing French, or Puy, lentils, which I love because they pick up flavor like a dream and don’t turn to mush as easily as other lentils.
Moroccan Double Baked Sweet Potatoes
I wanted this dish to have a variety of textures, and the lentils mixed in with the sweet potato provides this effect, to perfection.
Then, topping them with heavily spiced chickpeas before putting them back in the oven for the double-baked adventure really rounds out this dish.
Ras el Hanout
To enhance those Moroccan flavors, I seasoned everything with ras el hanout, which is a blend of the following:
Depending on where you purchase your spices, different brands have different blends, but the above list is the most common, and for good reason: it’s delicious!
Several brands (like McCormick) offer blends you can find in most well-stocked grocery stores, or you buy it on Amazon. Occasionally it’s sold as raz el hanout.
To top off these double baked sweet potatoes, I whipped together a very simple tahini dressing with lime juice, and a smidge of garlic and salt.
I didn’t want the dressing to be too sweet since the ras el hanout has a lot of natural sweetness with the cinnamon and nutmeg.
All that’s left to do before serving is to sprinkle the twice-baked sweet potatoes with some fresh parsley and you are good to go.
Fast, Easy, Delicious Meals
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