Mexican-Style Stuffed Sweet Potatoes
Sweet potatoes stuffed with spiced chickpeas, salsa, and topped with creamy dairy-free avocado sauce for a hearty Mexican-inspired lunch.
Ingredients
- 1 Medium Sweet Potato
- 1/2 cup Canned Chickpeas
- 1/4 cup Diced Tomatoes
- 2 tbsp Salsa
- 1/4, ripe Avocado
- 1 tsp, freshly squeezed Lime Juice
- 1/2 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Smoked Paprika
- to taste Salt
- 2 tbsp, optional Dairy-Free Sour Cream
Instructions
- Preheat oven to 400°F (200°C).
- Wash sweet potato and poke several times with a fork. Rub the sweet potato with a little olive oil and sprinkle with salt. Bake for 45-60 minutes, or until soft.
- While sweet potato is baking, prepare the chickpea mixture. In a bowl, combine chickpeas, 1 tbsp salsa, chili powder, cumin, smoked paprika, and salt. Sauté the mixture in a pan for 5 minutes.
- Prepare the avocado sauce by mashing avocado with lime juice and remaining 1 tbsp salsa. Add dairy-free sour cream for extra creaminess, if desired.
- Once the sweet potato is cooked, cut it in half lengthwise. Fluff the inside with a fork.
- Spoon the chickpea mixture over the sweet potato halves. Top with avocado sauce. Serve immediately.
Cuisine: Mexican
Suitability: gluten-free,dairy-free,vegetarian
Prep Time: 15 mins
Cook Time: 45 mins
Serving Size: 1
Meal Type: lunch