Stuffed sweet potato with spiced roasted chickpeas, spinach and guacamole
Not only is this dish inexpensive, but it is also so easy to make, filling, and delicious. Make sure to eat the skin for the extra fibre! The sweet potatoes can easily be roasted ahead of time then heated up and loaded with the chickpea mixture and guacamole. It really is a perfect mid-week dinner as the evenings get darker.
Servings: 2 Time: 1 hour 15 minutes
Ingredients
2 medium sweet potatoes 1 can chickpeas, drained
2 tbsp extra virgin olive oil
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp chilli flakes
1 tsp nigella seeds
salt & pepper
2 tbsp olive oil
salt & pepper to taste large handful spinach
Guacamole:
1 avocado, peeled
1/4 lemon, juice
1 tsp tahini (optional)
salt & pepper
Method
1. Preheat the oven to 180°C. Wash the sweet potatoes thoroughly, pat dry and prick with a fork. Place them on a lined baking tray and bake for 45-55 minutes until the sweet potatoes are soft inside. If you’re in a rush you can microwave for 5 minutes then move to the oven to get crispy.
2. In a mixing bowl, add the chickpeas, olive oil, spices, salt and pepper and toss well until thoroughly coated. Roast on a lined baking tray for 30 minutes.
3. Meanwhile wilt the spinach in a pan with a little water, salt and pepper, and stir through the cooked chickpeas.
4. Prepare the guacamole by mashing the avocado flesh in a bowl with the back of a fork, leaving a few small chunks, Stir in the tahini, lemon juice and season with salt and pepper.
5. Slice the cooked sweet potatoes open and drizzle with a little olive oil, salt and pepper. Stuff them with the roasted chickpea mixture, then top with a dollop of guacamole, a sprinkle of chilli flakes and a drizzle of tahini sauce.
