Ok, I admit that this is far from the prettiest recipe I ever made. Like miles from it. But nevertheless, it was filled with nutrition, easy, tasty and kept me full for a long time, so who am I to judge my creation? It’s hard taking food pics and not eating when you are hungry fyi! So give these guys a chance even though they are ugly alright? 😉
Chickpea Stuffed Sweet Potatoes
30 min, serves 4
- 4 sweet potatoes
- 1 can garbanzo beans
- Olive oil
- 1 teaspoon of your favorite spices, I choose fresh oregano
- 2 teaspoons turmeric
- 1 tomato
- 1 avocado
For the Sauce:
- The juice from 2 lemons
- 2 tablespoons tahini
- 1 teaspoon granulated garlic
- Salt and pepper
- 2 tablespoons capers
Make it all come together:
- Preheat over to 400ºF (205°C).
- Line a baking sheet with baking paper.
- Wash and cut the sweet potato in half lengthwise, spread olive oil on the flat side, and place flat side down on the baking sheet.
- Place the potatoes in the oven.
- Drain and rinse the beans.
- In a small bowl, add the garbanzo beans with the dry spices, and mix well.
- Place in an oven safe baking dish and place in the oven.
- In the meantime, add all the sauce ingredients to a bowl and mix together with a spoon.
- After 25 min in total, remove potatoes and garbanzos from the oven. The potatoes should be fairly easy to pierce with a knife.
- Place on a plate, and scoop out some of the potato flesh with a spoon, making room for the chickpea filling. Save any scooped potato, it’s perfect to add to a salad or stew!
- Add the garbanzo beans, then the sauce and enjoy!
