These stuffed sweet potatoes offer a simple way to build a complete meal in one dish. The combination of roasted sweet potatoes, seasoned chickpeas, and avocado crema creates a comforting and fresh meal.
1. Preheat oven to 400°F. Bake sweet potatoes for about 45 minutes to 1 hour, until soft.
2. In a skillet, heat 2 tablespoons of olive oil. Add shallots; cook for 3 minutes. Add garlic; cook for about 30 seconds. Add chickpeas and sun-dried tomatoes; cook for about 10 minutes. Add the spinach, a dash of salt and black pepper. Toss until spinach is wilted. Finish with a splash of lime juice and remove from heat.
3. Avocado crema: Combine avocados, yogurt, lime zest and juice, and a pinch of salt and pepper to the food processor. Blend until smooth and fluffy. Add a teaspoon of water if it’s too thick.
4. When the sweet potatoes are soft, remove from the oven and slice them down the middle, opening up the potato to make room for the chickpea filling.
5. Scoop a large spoonful of the mixture into the open sweet potato. Top with the avocado crema and serve.
Sweet potatoes can be prepared in the microwave. Poke holes in sweet potatoes with a fork and wrap in a paper towel. Microwave sweet potatoes on high for 4 minutes, rotating halfway through. Continue microwaving 30 seconds at a time until soft.
Per serving: Calories: 483, Saturated Fat: 5g, Sodium: 238mg, Total Sugars: 11g, Fiber: 16g, Protein: 12g
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