Sweet Potato Chickpea Casserole

Another of Todd’s favorites! I have been making this dish for years, and he always loves it. It is very simple and versatile.  This has been adapted from VegWeb’s Southwest Sweet Potato Chickpea Delight recipe.  I left out the vegan cheese from this recipe all together, because there is very little to no nutritional benefits from cheese (vegan or otherwise), and it tastes great without any.

Sweet potato chickpea casserole #hilaryherbivore


  • 1 chopped onion
  • 3 minced garlic cloves
  • 2 chopped sweet potatoes (peeled if desired, but peels have nutrients and fiber!)
  • ½ cup corn kernels (optional)
  • 15 oz can of chickpeas
  • 1 16 oz jar of salsa (the type will determine how spicy it is)
  • 1 to 1.5 cups of crushed tortilla chips (I try to use Leal’s brand because they don’t use much oil or salt)
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tbsp chile powder
  • 1 tsp red chile flakes (optional)
  • Other optional add-ins could include chopped mushrooms, cooked brown rice, chopped bell pepper, jalapeños, lime juice, nutritional yeast, cilantro (topping), avocado (topping), etc.



Preheat oven to 400 F

Place all ingredients (except cilantro) in a large bowl and mix well

Transfer mixture to a glass casserole dish and cover with foil

Bake for around 55 minutes or until the sweet potatoes are easily pierced.

Add cilantro or avocado if you want to, and enjoy!

Sweet potato chickpea casserole #hilaryherbivore
Sweet potato chickpea casserole

Sweet potato chickpea casserole #hilaryherbivore


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