Teriyaki Chickpea Loaded Sweet Potato

Just the other day, I discovered the wonder of loading a baked sweet potato with black eyed peas and greens, and as I was scouting out menu options for this week, I found Naturally Ella’s Teriyaki Chickpea Loaded Sweet Potato and had to give it a try. It’s delightfully simple to make since you use prepared teriyaki sauce.

A note regarding prepared teriyaki sauce: be a critical consumer. I picked up one in the grocery that had 18% of your daily sodium in 1 tablespoon. The next one I picked up had only 5% of your daily sodium in a tablespoon. Clearly, I went with the 5%.

If you’re like me, I like things spicy and flavorful. In addition to the teriyaki sauce, I added in some freshly ground black pepper and 1 tablespoon chili paste.

This could be made ahead a couple of ways. You could pre-bake the potatoes and then re-heat them before serving since the beans take only about 5 minutes, or you could make the entire meal ahead and reheat for lunch.

Serve it with a small side salad so there’s some green on your plate, okay?

Below is my rendition of the recipe with baking directions included for the sweet potato.



Spicy Teriyaki Chickpea Loaded Sweet Potato

serves 4


  • 4 large sweet potatoes, washed
  • 2, 15oz cans chickpeas, drained and rinsed
  • 1/2 cup teriyaki sauce
  • 1 tablespoon chili paste
  • black pepper
  • 4 scallions, chopped


1. Preheat the oven to 425. Pierce the potatoes in several places with a sharp knife and place on an aluminum foil lined baking sheet. Bake for 75 minutes, turning once through.

2. When the potatoes are in their last 5-10 minutes, add the chickpeas, teriyaki, chili paste, and a sprinkle of black pepper to a medium saucepan. Heat until warm, about 5 minutes.

3. Slice open the potatoes and top with the chickpeas (divided equally). Top with scallions.




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