Introducing our Chickpea Stuffed Sweet Potatoes recipe! Packed with fiber, this vibrant dish is the perfect plant-based meal or a tasty side paired with added protein such as tofu, roasted chicken or turkey tenderloin.
These sweet potatoes are packed with protein-rich chickpeas, fresh spinach, sweet tomatoes, and crunchy red onion, all spiced up with a little cumin. Top with tahini, crumbled feta, or Greek yogurt for extra creaminess.
It’s the perfect dish for a light but filling lunch or dinner. Plus, it’s packed with fiber to keep you satisfied for hours!
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Recipe for Chickpea Stuffed Sweet Potatoes
- 400g sweet potatoes (about 2 sweet potatoes)
- 1 can (about 425 grams) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tsp ground cumin
- 100g chopped spinach
- 75g cherry tomatoes, halved
- 25g red onion, finely chopped
- Fresh cilantro or parsley for garnish
- Optional toppings: crumbled feta cheese, Greek yogurt, or tahini
- Preheat oven to 400 degrees F
- Wash and pierce potatoes, bake for 45-60 minutes (or take a shortcut and buy microwave potatoes!)
- Add chickpeas, cumin, salt, pepper in a pan with olive oil and sauté until lightly brown
- In the same skillet, cook spinach, tomatoes, and onion until softened
- Slice potatoes in half and fluff with a fork
- Divie the veggie mixture evenly in the potatoes
- Top each potato with chickpeas
- Sprinkle with cilantro or parsley and add optional toppings if you wish.
- Add a protein source such as tofu, roasted chicken, turkey tenderloin to the side and enjoy!
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