Loaded Baked Sweet Potatoes
Serves
4
Prep Time
10 minutes
Cook Time
55 minutes
Ingredients
For the sweet potatoes & chickpeas:
4 medium sweet potatoes (about 10 oz/280 g each), scrubbed
¾ tsp each: garlic powder, cumin, smoked paprika, salt
1 can (15 oz/425 g) chickpeas, rinsed, drained, patted dry
4 medium sweet potatoes (about 10 oz/280 g each), scrubbed
¾ tsp each: garlic powder, cumin, smoked paprika, salt
1 can (15 oz/425 g) chickpeas, rinsed, drained, patted dry
For the toppings:
zest of 1 lime + 1 tbsp juice
8 oz (240 g) soy yogurt
green onions, chopped
1 avocado, diced
fresh cilantro, chopped
zest of 1 lime + 1 tbsp juice
8 oz (240 g) soy yogurt
green onions, chopped
1 avocado, diced
fresh cilantro, chopped
Nutrition
(Per Serving)
Calories
563
Fats
15 g
Protein
17 g
Carbs
90 g
Instructions
- Preheat oven to 425°F (220°C). Line baking tray with parchment paper. Prick potatoes with fork and place on one half of tray.
- In bowl, combine garlic powder, cumin, paprika, and salt. Remove 1 teaspoon spice mix and set aside. Add 2 tablespoons extra virgin olive oil to remaining spice mix. Stir in chickpeas and toss to coat. Spread on other half of tray.
- Roast chickpeas and potatoes for 30 to 35 minutes, tossing chickpeas halfway. Transfer chickpeas to plate. Return potatoes to oven for 15 to 20 more minutes, or until tender.
- In small bowl, mix lime zest and juice with yogurt. Cut potatoes in half and sprinkle flesh with reserved spice mix.
- Top as desired with chickpeas, yogurt, green onions, avocado, and cilantro.