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Chickpea and Avocado Stuffed Sweet Potato
Roasted Paprika Chickpeas And Zingy Smashed Avocado

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Chickpea and Avocado Stuffed Sweet Potato

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Ingredients

Adjust Servings:
4 horizontally halved Sweet Potato Sweet Potato
400g Chickpeas 1 tin of chickpeas
1 tsp Paprika
2 ripe Avocado TIP - Roll the avocado on a hard surface to soften it up.
1 juiced Paprika Roasted Chickpeas Lime
1 sliced Red Chilli
1 finely chopped Red Onion
50g of crumbled Feta Cheese Crumbled
Fresh Parsley
To taste Zingy Smashed Avocado Seasoning
Good glug Olive Oil

Nutritional information

650
Calories
22g
Fat
75g
Carbs
16g
Protein
0.5g
Sugar
0.3g
Salt
Features:

    £0.94 per portion

    • 48 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Stuffed Sweet Potato – the perfect lunchtime idea.

    This Stuffed Sweet Potato is super simple to make, delicious to eat and goes great with my BBQ chicken!

    Give it a try and let me know what you think with a like and comment.

    Love sweet potatoes? Check out my other recipes here.

    Top 3 Sweet Potato Facts

    • Unlike regular potatoes, sweet potatoes count as one of your five-a-day… WHOOP!
    • They’re naturally sweet-tasting and they won’t disrupt your blood sugar levels.
    • Never peel a sweet potato as they are a good source of fibre when eaten with the skin on… plus you save time and effort!
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    Steps

    1
    Done
    50 minutes

    Prep It

    1. Preheat oven to 200c

    2. Poke holes in each half of the sweet potato with a fork (helps it cook quicker) adding olive oil and seasoning. Then add to a large flat tray and bang in the oven straight away (45 minutes).

    3. Drain the chickpeas, add to a flat tray, adding seasoning, paprika and combine well. (20 minutes)

    4. In a bowl, smash the avocado with a fork with a generous pinch of seasoning, lime juice, half of the finely chopped onion and half of the chilli.

    2
    Done
    45 minutes

    Cook It

    1. Check on the sweet potato by putting a sharp knife in each one. You are looking for a soft feel.

    2. With 20 minutes to go, add the chickpeas to the oven and cook until well roasted.

    3. Remove the sweet potato once cooked and using a fork, smash up the inside for the topping to sit nicely on.

    4. Add the roasted chickpeas on each potato half, followed by the smashed avocado, onion, chilli, crumbled feta and fresh parsley.

    BIFF, BOSH, NOSH!

    3
    Done

    Biff's Top Tips

    1. Stop your avocado from going brown by adding lime juice as it is a strong antioxidant that will dramatically slow the browning process and cover the bowl in tin foil when putting it in the fridge.

    2. Poke holes in your sweet potato with a fork to help it cook quicker.

    Biffen's Kitchen

    My recipes will encourage people not to skip breakfast, make your work colleagues jealous of your lunches and to bring people together at dinner time.

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