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Monday, December 24, 2018

Creamy Avocado and Chickpea Stuffed Sweet Potatoes (Vegan, No Oil)

Need an easy, delicious, and healthy dinner? Well, here it is!

These stuffed sweet potatoes are packed with flavor, loaded with chickpeas, and are awesomely avocadreamy (aka avocado - dreamy! :p get it?)!


5 large sweet potatoes 
1/2 cup finely chopped red or white onion
1/2 cup finely chopped red bell peppers
1/3 cup chopped green onions
1 to 2 cups boiled or canned chickpeas
2 avocados
1/2 cup chopped cilantro
1/4 cup lemon juice
1/4 cup water
1-4 green chili peppers (according to taste)
1 tablespoon salt (or, according to taste)
1 teaspoon pepper (or, according to taste) 


Following these instructions exactly will provide the best results.

1. Wash and scrub the sweet potatoes.  Then, bake covered at 400 degrees until tender (about 1 hour).
2. Let the potatoes cool to a working temperature.
3. With a knife, trace and cut a large rectangle in the skin of one side of each potato.  Peel off the skin.
4. With a spoon or fork, scoop 2/3 of the insides of the sweet potato out and into a separate bowl (to be used in the filling).  Be gentle as you want to keep the shape of the sweet potato intact. 
5. In the separate bowl, mash the scooped sweet potato.
6. Add in the chopped onion, bell peppers, green onion, and chickpeas. Mix well and set aside.
7. In a blender, blend the avocado, cilantro, lemon juice, water, chili peppers, salt, and pepper until you get a smooth dressing. Note: this should taste salty as this dressing will be used to flavor the rest of the filling.
8. Combine the avocado dressing with the other ingredients.
9. Stuff the sweet potatoes with the filling.
10.  Serve either at room temperature or heated!  


1 comment:

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