Stuffed Sweet Potatoes

Updated: Oct 27, 2020

This is a dreamy dinner to whip up during the week. It's hearty, fresh, and pretty dang delicious.

Recipe makes 8 servings


4 medium sweet potatoes

1 can chickpeas, rinsed and drained

1 ripe avocado

Juice of ½ lemon

½ tsp cumin

½ tsp garlic powder

2 tsp Dijon mustard

Salt and pepper to taste

A few large handfuls of greens 

Everything but the bagel seasoning (I bought mine at the Spice Merchants in downtown Marquette) 


Preheat oven to 425 degrees F. Scrub sweet potatoes, then poke a few holes into them with a fork. Roast for about 1 hour until very soft. While the sweet potatoes cook, mash together chickpeas, avocado, lemon juice, cumin, garlic powder, mustard, salt, and pepper. Mash some of the chickpeas, but keep some whole. Let sweet potatoes cool for 10 minutes after roasting. Cut in half lengthwise and mash with a fork to form a small well. Top each sweet potato half with a handful of greens and a few heaping spoonfuls of chickpea-avocado mash. Sprinkle with everything but the bagel season. Option to add feta or goat cheese on top, too! Serve warm. 

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