Sweet potatoes are by far one of my most admirable carbs in the world! They are so versatile, extremely nourishing, they have a low glycemic index, and are a wonderful replacement for bread from time to time (because I can NOT live without bread!). The combination of the guacamole and crunchy chickpeas is beyond heavenly! This wonderful dish has healthy fats, fiber, and complex carbs. Perfect for brunch, lunch- next to a salad, or just like I made it. Simple and yummy.
I can’t wait for you to give it a try!
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Preheat oven to 400 F.
1). Place the sweet potatoes on a baking sheet lined with parchment paper. Use a fork to prick each one in several places to aerate. Bake for 35-45 minutes until nice and soft. Remove from the oven and allow to cool for 10-15 minutes.
2). For the guacamole:
Combine avocado, tomatoes, onion, cilantro, jalapeno, lemon, salt, and pepper, and mix.
3). Cut open the potatoes in half, and load each one with a couple of scoops of guacamole. Top with some roasted chickpeas and enjoy! I like to drizzle some good olive oil on everything with another touch of salt and pepper.
For the chickpeas: Roast cooked chickpeas in the oven on 400 until crunchy, or on a nonstick skillet for about 10 minutes with 1 tbsp olive oil and your favorite seasonings.
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