Chickpea Stuffed Sweet Potato
This is a meal, which is why it is 538 calories! This is a nutrient packed, and delicious recipe! It is low maintenance and will be a great lunch for the week or dinner!
Equipment
- oven
- baking sheet
- air Fryer (optional)
Ingredients
- 4-6 halves of a medium (4-5 inch width) sweet potato (If you use a whole potato add 50 calories to your meal)
- 1 tbsp earth balance butter (start with half and taste before adding other half)
- 1/4 cup roasted/air fried chickpeas
- 1/4 cup fresh roasted/air fried broccoli florets
- 1.5 tbsp Toffuti sour cream, or homemade plant based sour cream
- 1 tbsp mixed nuts - pepitas (pumpkin seeds) and sunflower seeds in this recipe)
Instructions
- Cut sweet potatoes in half. Rub with avocado oil or olive oil. Place on baking sheet flesh up, skin down. Poke center with a fork 2-3 times. Bake on 400 degrees for 40-45 minutes or until you can slide a fork or knife into the center with ease.
- After 20 minutes of the sweet potatoes baking, place chickpeas in an air fryer for 8 minutes. After 8 minutes, stir chickpeas, add broccoli florets and air fry for 8 more minutes. (Adjust time based on preference) - If you use the oven place chickpeas in the oven on a baking sheet separate of the sweet potatoes, spray with avocado oil, allow chickpeas to bake for 10 minutes, then mix and add florets for 8 more minutes. Then remove from oven.
- Remove the sweet potatoes from the oven when soft, allow to cool for 5-10 minutes, you will want the center warm but not hot.
- Use a fork to mash the potatoes flesh. Add butter, and mash until butter is dissolved.
- Create a tunnel in the center with your fork, place chickpeas in the tunnel. Then place broccoli florets over the chickpeas, you may need to press the broccoli and chickpeas into the center.
- Place sour cream over over the mixture.
- Sprinkle mixed nuts over the top.
- Drizzle 1/2 tbsp or less of agave over the top! Enjoy!
Notes
