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Stuffed Sweet Potatoes

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Stuffed Sweet Potatoes by @itsallgoodvegan

Stuffed Sweet Potatoes

Recipe:

Ingredients:
3 large sweet potatoes, washed and dried
2 tsp + 1 tsp neutral oil
½ tsp cumin powder
1/4 tsp garlic powder
1 Tbsp chili powder
1/2 tsp salt
1/2 tsp pepper
1 can of chickpeas or garbanzo beans, drained and rinsed.
1 cup fresh kale, stems removed and chopped

Tahini Sauce
¼ cup tahini
½ Tbsp garlic powder
½ tsp salt
½ small lemon, seeded and juiced
2 Tbsp water, optional for thinning out your dressing.

Mashed Avocado
1 large avocado

Directions
Preheat the oven to 400 degrees fahrenheit (204 C). Line a large baking pan with foil. Place the sweet potatoes on the pan and drizzle with 2 tablespoons of oil.Bake potatoes for 20 minutes, then flip and bake for an additional 20 minutes, or until you can pierce a fork through the skin easily. Depending on the size of your potatoes they might need to be baked a bit longer.Heat a pan on medium heat. Once hot, add 1 teaspoon of oil, chickpeas, cumin, garlic powder, chili powder, and mix together.Sauté chickpeas on medium heat for 5 minutes or until the chickpeas are crispy.Add the fresh kale to the pan and cook for another minute or until they start to wilt.In a medium bowl combine the creamy Tahini Sauce ingredients and whisk until smooth and creamy. If you want your sauce to be thinner add more water.Take baked sweet potatoes out of the oven. Make a cut lengthwise splitting the potato in half.Cut the avocado in half. Remove the pit and scoop out the avocado and place it in a bowl. Using a fork mash the avocado until it is smooth.Stuff potato with spicy chickpeas and kale. Drizzle with tahini sauce and top with mashed avocado. Garnish with salt, pepper, and crushed red pepper (optional).

Stuffed Sweet Potatoes

Stuffed Sweet Potatoes by @itsallgoodvegan Stuffed Sweet Potatoes Recipe: Ingredients:3 large sweet potatoes, washed and dried2 tsp + 1 tsp neutral oil½… Recipes Stuffed Sweet Potatoes European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 3 large sweet potatoes, washed and dried
  • 2 tsp + 1 tsp neutral oil
  • ½ tsp cumin powder
  • 1/4 tsp garlic powder
  • 1 Tbsp chili powder
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 can of chickpeas or garbanzo beans, drained and rinsed.
  • 1 cup fresh kale, stems removed and chopped
  • Tahini Sauce
  • ¼ cup tahini
  • ½ Tbsp garlic powder
  • ½ tsp salt
  • ½ small lemon, seeded and juiced
  • 2 Tbsp water, optional for thinning out your dressing.
  • Mashed Avocado
  • 1 large avocado

Instructions

Preheat the oven to 400 degrees fahrenheit (204 C). Line a large baking pan with foil. Place the sweet potatoes on the pan and drizzle with 2 tablespoons of oil.Bake potatoes for 20 minutes, then flip and bake for an additional 20 minutes, or until you can pierce a fork through the skin easily. Depending on the size of your potatoes they might need to be baked a bit longer.Heat a pan on medium heat. Once hot, add 1 teaspoon of oil, chickpeas, cumin, garlic powder, chili powder, and mix together.Sauté chickpeas on medium heat for 5 minutes or until the chickpeas are crispy.Add the fresh kale to the pan and cook for another minute or until they start to wilt.In a medium bowl combine the creamy Tahini Sauce ingredients and whisk until smooth and creamy. If you want your sauce to be thinner add more water.Take baked sweet potatoes out of the oven. Make a cut lengthwise splitting the potato in half.Cut the avocado in half. Remove the pit and scoop out the avocado and place it in a bowl. Using a fork mash the avocado until it is smooth.Stuff potato with spicy chickpeas and kale. Drizzle with tahini sauce and top with mashed avocado. Garnish with salt, pepper, and crushed red pepper (optional).

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