Chickpea and Tomato Stuffed Sweet Potato

Ingredients

• Sweet Potato1 medium (180 g)
• Chickpeas1/2 cup (100 g)
• Tomato1/4 count (33 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Fresh Cheese2 slice (50 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

   In the meantime, slice the tomato and prepare the sauce. For that, you need to mix lemon juice with the olive oil, salt and pepper to taste.

5. 5

   Step 5

   Mix the chickpeas with the tomato, chopped fresh cheese and sauce. If you want, you can add any spice you like.

6. 6

   Step 6

   Remove the sweet potato from the oven, remove some of the inner part and add the chickpea mixture.

7. 7

   Step 7

   If you want, you can take to the oven again for 2-3 minutes. Optional: garnish with some chopped cilantro.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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