These Baked Sweet Potatoes with Spicy Chickpea Filling are a feast for the eyes and a delight for the taste buds. The natural sweetness of the potatoes pairs beautifully with the fiery kick of the roasted chickpeas, while the creamy avocado and zesty cilantro yogurt sauce bring a refreshing balance to the dish. Ideal for anyone looking for a wholesome, plant-based meal that scores high on both flavor and nutrition. Perfect for a quick and healthy dinner option, ready in just about an hour.
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- 4 medium sweet potatoes
- 1 can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh cilantro, chopped
- 1/2 lime, lime, juiced
- 1 avocado, avocado, diced
- 1 small small red onion, finely chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce the sweet potatoes with a fork and bake them on a baking sheet for 45 minutes or until soft.
- In a bowl, toss the chickpeas with olive oil, smoked paprika, ground cumin, ground coriander, cayenne pepper, salt, and black pepper.
- Spread the seasoned chickpeas on a second baking sheet and roast them in the oven for 20 minutes, shaking the pan halfway through.
- In a small bowl, mix the Greek yogurt, chopped cilantro, and lime juice. Set aside.
- Once the sweet potatoes are done, cut them open and fluff the insides with a fork.
- Top each sweet potato with the roasted chickpeas, diced avocado, red onion, and a dollop of the cilantro yogurt sauce.
- Garnish with extra cilantro if desired and serve immediately.
Nutrition
Serving: 100g | Calories: 420kcal | Carbohydrates: 64g | Protéines: 15g | Fat: 14g | Sucre: 10g