Single Serve Mediterranean Stuffed Sweet Potato

Name: Single Serve Mediterranean Stuffed Sweet Potato
Cook time: 25 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1 medium sweet potato; • 1 7oz can of chickpeas (drained and rinsed); • drizzle of olive oil; • Pinch of cumin, coriander, cinnamon, paprika, and salt; 1 tbsp hummus (or tahini); 1/4 medium lemon, juiced; 1/4 tsp dill; 1 clove garlic, minced; water or unsweetened almond milk to thin; cherry tomatoes (diced); chopped parsley; diced red onion; 1/2 tsp lemon juice; 1/4 avocado, diced

9 steps

Cook:25min

When making this, I completely winged it and didn’t calculate all the exact measurements. But, as requested, I’ve put together a quick and easy recipe for these delicious mediterranean baked sweet potatoes! This recipe is to serve one, but feel to double/make more of the recipe if making for the fam!

Updated at: Thu, 17 Aug 2023 03:35:44 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories526.6 kcal (26%)

Total Fat19.3 g (28%)

Carbs78.2 g (30%)

Sugars16.3 g (18%)

Protein15.4 g (31%)

Sodium1255.8 mg (63%)

Fiber19.3 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

1sweet potato

medium

1 x 7 ozchickpeas

can, drained and rinsed

Garlic Herb Sauce

1 Tbsphummus

0.25lemon

¼ tspdill

or unsweetened almond milk, to thin

Toppings

0.25avocado

Instructions

Step 1

Preheat oven to 400 degrees F and line a large baking sheet with foil.

Step 2

Rinse and scrub sweet potato and cut in half length wise. This will speed cooking time. Alternatively, you can leave whole and bake longer (approximately double the time , 45 min – 1 hour).

Step 3

Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.

Step 4

Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).

Step 5

Bake sweet potato and chickpeas – roughly 25 minutes.

OvenHeat

Step 6

While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water or almond milk to thin so it’s pourable. Taste and adjust seasonings as needed.

Step 7

Also prepare the parsley-tomato topping by tossing tomato, parsley, avocado and red onion with lemon juice, setting aside to marinate.

Step 8

Once sweet potatoes are fork tender and the chickpeas are golden brown, remove from oven. For serving, flip potatoes flesh-side up and smash down the insides a little bit.

Step 9

Top with chickpeas, garlic herb sauce, and parsley-tomato avocado salad. Serve immediately. Enjoy!