Chickpea Stuffed Sweet Potatoes 🍠🍠🍠
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!
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