Chickpea and Avocado Stuffed Sweet Potato

Ingredients

• Sweet Potato1/2 medium (90 g)
• Chickpeas1/4 cup (50 g)
• Tomato2 slice (20 g)
• Lemon Juice1/2 tablespoon (8 g)
• Avocado1/4 count (60 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas.

2. 2

   Step 2

   Preheat the oven or air fryer to 392 °F (200°C). Wash the sweet potato and cut in half lengthwise (with its peel).

3. 3

   Step 3

   Bake them or cook them in the air fryer until soft, for about 20-25 minutes.

4. 4

   Step 4

   At the same time, chop the tomato, cut the avocado into wedges, smash using a fork and mix with some lemon and salt.

5. 5

   Step 5

   Once the sweet potato is ready, remove the inner part and fill with the chickpea, tomato and guacamole mixture.

6. 6

   Step 6

   Season with some black pepper and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea and Avocado Stuffed Sweet Potato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.