Looking for a meal that combines both simplicity and amazing flavors? This baked sweet potato stuffed with chickpeas will be your new favorite. It is naturally loaded with vitamin A, B-vitamins, fiber, and powerful antioxidants. It is also a nice source of protein (chickpeas).
Happy Cooking! ♡ Natasha
Ingredients 1 large sweet potato 1/2 cup canned chickpeas (rinsed and drained) 1/2 ripe avocado a few cherry tomatoes 1/2 small red onion vegan mayo or hummus parsley salt to taste
Preparation 1. Preheat the oven to 180C. Use a baking parchment. 2. Wash sweet potato well but don’t peel it. Then cut it in half and lightly grease it with oil. 3. Bake for half an hour, then lower the heat just a little bit and bake for additional 20 to 30 minutes. Use a wooden skewer to test for readiness. Your sweet potatoes should be soft and not overdried. 4. When ready, make notches in each half with a teaspoon. 5. Put some vegan mayonnaise or hummus into the notches, then add chickpeas, avocado puree, chopped cherry tomatoes, onions, add parsley. Use salt to taste. 6. Enjoy.