RECIPE: Stuffed Sweet Potato with Tahini, Slaw, and Crispy Chickpeas

When lunch feels like a chore, this recipe swoops in to save the day — warm, satisfying, nutrient-packed, and totally plant-based (unless you decide to throw in some feta or grilled chicken, because balance). Sweet potato acts as the creamy, slightly sweet base, while crispy chickpeas bring the crunch, and tangy slaw plus silky tahini dressing tie everything together.

This is the kind of lunch that keeps you full, fuels your afternoon, and doesn’t leave you in a food coma — the holy grail of midday meals.

Why this recipe is great

• Balanced plant-based meal – Complex carbs from sweet potato, plant protein from chickpeas, and healthy fats from tahini.

• Hormone-friendly – Sweet potatoes are rich in beta-carotene, which supports progesterone production, making this an especially great luteal phase lunch.

• Meal-prep friendly – Bake a batch of sweet potatoes and chickpeas ahead of time, then just assemble for a quick weekday lunch.

  
  

Star ingredients and why they shine

• Sweet potato – A slow-digesting carb packed with fibre, beta-carotene, and vitamin C.

• Chickpeas – High in plant protein and fibre, they help with satiety and gut health.

• Tahini – A creamy sesame paste rich in calcium, magnesium, and healthy fats that support hormone regulation.

• Slaw mix – Adds crunch, antioxidants, and a rainbow of micronutrients.

The Recipe

Serves: 2 Prep time: 10 minutes Cook time: 40 minutes

Ingredients:

• 2 medium sweet potatoes

• 1 can chickpeas, drained and rinsed

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp cumin

• Salt & pepper, to taste

• 1 cup slaw mix (cabbage, carrot, etc.)

• 2 tbsp tahini

• 1 tbsp lemon juice

• 1–2 tsp warm water (to thin dressing)

Instructions:

1. Preheat oven to 200°C (400°F). Pierce sweet potatoes with a fork and place on a baking tray. Bake for 35–40 minutes, until tender.

2. While sweet potatoes bake, dry chickpeas thoroughly with a clean towel. Toss with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a lined tray and roast for 20–25 minutes until crispy, shaking halfway through.

3. Mix slaw with a pinch of salt and a splash of lemon juice to soften slightly.

4. In a small bowl, whisk tahini, lemon juice, and warm water until smooth and pourable.

5. Slice baked sweet potatoes open, fluff the flesh with a fork, and top with slaw, crispy chickpeas, and a generous drizzle of tahini dressing.

Want more hormone-friendly, plant-powered lunch ideas that actually keep you full? My KHOOII Membership has an entire recipe library organised by cycle phase — so you’ll always know what to eat to fuel your body best.

3 Pro Tips

1. Extra protein – Add grilled chicken, boiled eggs, or feta cheese for a protein boost.

2. Make it spicy – Stir a little harissa or chilli flakes into the tahini dressing for a kick.

3. Prep ahead – Store baked sweet potatoes and chickpeas separately in the fridge for up to 4 days, then assemble fresh when ready to eat.

For more hormone-loving recipes and cycle-specific nutrition guides, grab my Harmonize Your Hormones eBook — it’s your one-stop guide to eating for energy, mood, and glowing skin.

Guidebook - Complete Guide to Harmonizing your Hormones

Buy Now