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.

Mexican-Style Stuffed Sweet Potatoes

Ingredients

Instructions

  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. 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.
  5. Once the sweet potato is cooked, cut it in half lengthwise. Fluff the inside with a fork.
  6. 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