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+ servings
Vegan stuffed baked potatoes with tahini chickpeas

Get the Recipe: Vegan Stuffed Baked Potatoes With Tahini Chickpeas

Vegan stuffed baked potatoes with tahini chickpeas, sautéd mushrooms and an avocado sauce! This healthy recipe is great for dinner, meal prep, or even as a side dish for parties. Gluten-free, oil-free, and super easy. 


  • 4 large baking potatoes

For the tahini chickpeas

  • 1.5 tbsp tahini
  • 2 tbsp tamari
  • 1 tbsp lemon juice
  • 1 can chickpeas, drained and rinsed
  • 1 tbsp curry powde
  • 1/2 tsp pink Himalayan salt
  • 1/2 tsp turmeric

For the sautéd mushrooms

  • 1 medium onion, chopped
  • 1.5 cups button mushrooms, chopped
  • 1/4 cup sweetcorn, tinned or fresh
  • 1/2 tsp pink Himalayan salt, or to taste

For the avocado sauce

  • 2 large avocados, mashed
  • 2 tbsp nutritional yeast
  • 1/4 cup soy yoghurt, unsweetened


  • Conventional oven
  • Mixing bowl
  • Whisk
  • Parchment paper
  • Baking tray
  • Non-stick frying pan


  • Preheat the oven to 200 degrees C/400 F.
  • Add the tahini, tamari and lemon juice to a large mixing bowl. Whisk together, then add the chickpeas, curry powder, pink Himalayan salt and turmeric. Stir together really well.
  • Transfer the chickpeas to a baking tray lined with parchment paper and bake in the preheated oven for 40 minutes.
  • TO BAKE THE POTATOES: Spread the potatoes out evenly on the same baking tray as the chickpeas and piece each one 3 times with a fork. Bake in the preheated oven for between 1 hour and 1 hour 20 minutes, depending on the size of the potatoes, until fully cooked through, removing the chickpeas after 40 minutes.
  • TO MICROWAVE THE POTATOES: Pierce each potato 3 times with a fork and place them on a microwave-safe plate. Microwave on 80% power for 8 minutes, flip, and repeat. Check to ensure that they are fork-tender before stuffing and serving.
  • Meanwhile, add the onion, mushrooms, corn and pink Himalayan salt to a non-stick frying pan and sauté for 4-5 minutes, until the mushrooms soften.
  • Prepare the avocado sauce by stirring together the mashed avocado, nutritional yeast and soy yoghurt.
  • When the potatoes are ready, load them up with the avocado sauce, roasted chickpeas, and mushroom sauté. Serve immediately, or store in the fridge in an air-tight container for 3-4 days.


Calories: 548kcal, Carbohydrates: 87g, Protein: 16g, Fat: 19g, Saturated Fat: 3g, Sodium: 1123mg, Potassium: 2345mg, Fiber: 14g, Sugar: 7g, Vitamin A: 218IU, Vitamin C: 36mg, Calcium: 103mg, Iron: 5mg