Chickpea Stuffed Roasted Yams with Miso Almond Sauce

Getting your fiber is easy when it is included in delicious meals!  One of my favorite fiber rich dishes (and one that I make at least once or twice a week) is roasted stuffed yams. It is super easy to make and so delicious!  The yams can be roasting while you do other things, then you just top them off with a few toppings and voila!  Dinner is served!  For this recipe I stuff them with chickpeas for protein, crunchy cabbage, and top them off with a miso almond sauce.  It may sound like an unusual combination but everyone I have served it to has loved it.  Give it a try next time you are not sure what to make for dinner!  Not a fan of chickpeas?  Black beans or lentils will also work.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



  1. Preheat the oven to 400F degrees.
  2. Line a sheet pan with parchment, and place the yams cut side down on it.  Place in the oven and roast for about an hour to an hour and 15 minutes until the yams are tender.
  3. Meanwhile to make the dressing, whisk all ingredients together until smooth (adding a little more water if needed to make a smooth dressing).
  4. To assemble, place the yams on a plate, spoon the chickpeas over them, then the cabbage and scallions.  Top off with the sauce and some cholula.

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Entree

Skill Level

  • Beginner
  • Easy