- New Book Launch! Eggless Possibilities - The must-have COOKBOOK for every vegan kitchen - Buy Now - Paperback Shipping in the USA Only.
Guacamole & Chickpea Loaded Baked Sweet Potatoes
Ingredients
- 2 medium organic sweet potatoes- baked
- 1 avocado, mashed
- 5 cherry tomatoes, diced
- ¼ red onion, chopped
- ½ jalapeno, chopped (optional)
- ½ lemon, squeezed,
- 1 tbsp cilantro, chopped
- Salt and pepper to taste
- ¼ cup roasted chickpeas (store-bought is fine)
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!
Watch all the steps here and don't forget to follow me
Instructions
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.
Watch all the steps here and don't forget to follow me: https://www.instagram.com/tv/CL-lkskj3bK/?utm_source=ig_web_copy_link
