Teriyaki Chickpea Loaded Sweet Potato
Teriyaki Chickpea Loaded Sweet Potato

I’m at a slight loss for words right now. I’m working with a food/beverage hangover from the great Almond Board trip I just got back from (pictures soon) and a mind that can’t seem to wrangle in everything that needs to be done before I head out to Minneapolis for the holiday weekend. I wanted to tell you all about my love of chickpea loaded potatoes but as far as I could get was “I love chickpeas and potatoes together.” (Awesome, yes?)

At any rate, I keep a bottle of teriyaki on hand for┬áa good stir fry, but it works so well with this recipe. Also, I recommend making your own at home- it’s fairly simple and you can keep the ingredients simple!

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Teriyaki Chickpea Loaded Sweet Potato

Serves 2


  • 2 sweet potatoes, baked
  • 1 cup chickpeas drained and rinsed
  • 1/4 cup teriyaki sauce
  • Sesame seeds, to top
  • Scallions, to top


  1. In a sauce pan, combine chickpeas and teriyaki sauce. Cook over medium-low heat for 6-8 minutes until sauce is warm and chickpeas are starting to make a popping sound.
  2. Cut a slit in the sweet potatoes and pinch open to form a hole. Divide chickpea mixture between the two potatoes
  3. Top with a sprinkle of sesame seeds and scallions.


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