Chickpea Stuffed Sweet Potatoes 🍠🍠🍠

A creative, budget-friendly, and SUPER FLAVORFUL plant-based meal idea for our new week!

Oh did I mention EASY?!! Just a few minutes of hands-on time and you’ll have something absolutely delicious to enjoy!

🌱Since there are only a few simple ingredients used here, I really recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

🍠Sweet Potatoes and Yams are something we eat A LOT of at our house!

It’s funny because about 10 years ago I didn’t care for them AT ALL.

Throughout my 30s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer.

Sweet potatoes were becoming THE complex carbohydrate of choice! They were *always* on my meal plans – so that’s when I got creative and started roasting them, eating them frequently, and actually TRULY ENJOYING them.
Not a week goes by these days that I don’t buy and cook sweet potatoes or yams…they have become an absolute staple in our home.

This recipe is awesome if you’re trying to include sweet potatoes more often, but just need a tasty recipe – along with a little friendly nudge to try something different!

Complex Carbohydrates from Sweet Potatoes are my favorite carbohydrates to eat because they leave me feeling really good and full of energy rather than the opposite feelings of bloat and tiredness many simple carbs seem to deliver.

Sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.

Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements! They also contain vitamins B, C, and D as well as a wide range of minerals.

They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.

Sweet potatoes are excellent for digestion because they are rich in fiber – now that’s something you’re likely not going to get from takeout!
Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing.

They are also delicious mashed, roasted, or baked like these stuffed sweet potatoes.

Use sweet potatoes and yams in soups, stews, chilis, or in any way you would use other potatoes.

REFERENCE:

WebMD

HealthLine 

4 servings

Ingredients:

• 4 large sweet potatoes, scrubbed well

• 1 x 15 oz can chickpeas, drained and rinsed

• 1 small red onion, finely diced

• 2 fresh tomatoes, diced

• 1/2 cup crumbled feta cheese

• a handful of fresh dill, finely chopped

• 2 tsps smoked paprika

• 1 tsp garlic powder

• sea salt and ground pepper, to taste

• ¼ cup plain Greek yogurt

Instructions:

Preheat your oven to 425 degrees f. and line a sheet pan with parchment paper.

Place your potatoes onto the prepared pan and prick them several times with a fork.

Bake for 40-50 minutes or until fork tender. Allow them to cool for a few minutes until ready to handle.

Meanwhile, in a large mixing bowl, combine the chickpeas, onion, tomatoes, feta, dill, and seasonings.

Stir well to fully incorporate the flavors.

Slice your roasted potatoes in half lengthwise, just enough to create a center pocket as shown, but don’t go all the way though! Gently pull to open the pocket and fluff the inside with a fork.

Stuff each equally with your chickpea mixture.
Serve with a dollop of yogurt and enjoy!
❤️Rachel

Chickpea Stuffed Sweet Potatoes 🍠🍠🍠

Category Budget-Friendly Dinner Lunch Quick 'n Easy Recipes

Persons

4

Ingredients

• 4 large sweet potatoes, scrubbed well
• 1 x 15 oz can chickpeas, drained and rinsed
• 1 small red onion, finely diced
• 2 fresh tomatoes, diced
• 1/2 cup crumbled feta cheese
• a handful of fresh dill, finely chopped
• 2 tsps smoked paprika
• 1 tsp garlic powder
• sea salt and ground pepper, to taste
• ¼ cup plain Greek yogurt

Instructions

1. Preheat your oven to 425 degrees f. and line a sheet pan with parchment paper.
2. Place your potatoes onto the prepared pan and prick them several times with a fork.
3. Bake for 40-50 minutes or until fork tender. Allow them to cool for a few minutes until
4. ready to handle.
5. Meanwhile, in a large mixing bowl, combine the chickpeas, onion, tomatoes, feta, dill, and seasonings. Stir well to fully incorporate the flavors.
6. Slice your roasted potatoes in half lengthwise, just enough to create a center pocket as shown, but don't go all the way though!
7. Gently pull to open the pocket and fluff the inside with a fork.
8. Stuff each equally with your chickpea mixture.
9. Serve with a dollop of yogurt and enjoy!

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