My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Baked Sweet potato is a quick, simple, and family-friendly dish. Topping them with chickpeas and some fresh avo makes a perfectly satisfying dinner.
Looking for a quick and tasty dinner idea? Are you also a sweet potato lover? If you answered yes to both questions, then you’ve stumbled across a perfect recipe.
Baked sweet potato involves very little effort. As I was writing the cooking instructions for this recipe, I only had two lines to write which involve: preheat oven + bake potatoes. Simple and easy.
This recipe is a perfect dinner idea on a weekday. You know that feeling when you get home from work and you’re just not in the mood to cook anything? But then you don’t want to order out because you aren’t sure if it’s going to be healthy or simply want to save some money. Baking a sweet potato and filling it with a bunch of good stuff is the perfect answer to the nights like this.
Another reason why I love baked sweet potato is that it makes perfect leftovers. I’d usually put it in a small glass container, stuff it with leftover chickpeas, arugula, avocado, a little bit of salsa and take it to work the following day. Sweet potato is one of these vegetables that is awesome both warm or cold, so I usually won’t even heat it up for lunch.
One important step in this recipe is to pierce each potato with a fork or a knife to help potatoes cook on the inside. Some sweet potatoes can be very large and by piercing them to make little holes will help sweet potatoes cook faster.
Are sweet potatoes healthier than regular potatoes? Well, both white and sweet potatoes contain the same amount of carbs, but sweet potatoes have more fiber and are lower on the glycemic index. So, yes, you can consider them healthier and more nutritious.
Let’s get cooking!
If you make this recipe, let me know! Leave a comment, rate it and don’t forget to hashtag #simplefitvegan on Instagram!
Baked Sweet potato is a quick, simple, and family-friendly dish. Topping them with chickpeas and some fresh avo makes a perfect satisfying dinner.
- 4 sweet potatoes
- 1 can of chickpeas
- 1 avocado
- Optional: salsa
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Preheat oven to 350F.
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Pierce sweet potatoes with a fork or a small paring knife. Place on a baking sheet and bake for 30 to 45 minutes, until potatoes are fully cooked.
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Let sweet potatoes cool for about 10 mins. Then cut on one side and stuff each potato with chickpeas, sliced avocado and a tablespoon of salsa.
Nutritional Information: Calories: 327 Fat: 10.9 g Saturated fat: 2.2 g Carbohydrates: 53.6 g Dietary Fiber: 11.4 g Sugar: 0.8 g Sodium: 510 mg Protein: 6.4 g
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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