Sweet Potatoes Stuffed with Chickpeas and Rice with Avocado Guacamole

Prep Time 30 minutes
Cook Time 30 minutes
Servings 2 to 4 people
We all know that the sweet potato is the star of the roasted veggie season, and when stuffed with delicious fillings it easily becomes a meal in itself. This is a great recipe to use up your fridge's leftovers, or you can follow our recipe below, which is equally delicious.
Print

How It's Made

Ingredients

  • 2 sweet potatoes
  • 1 cup of canned chickpeas
  • 10
  • 2 tablespoons of virgin coconut oil
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of curry powder
  • A pinch of sea salt and fresh ground peppper
  • 1/2 cup of basmati rice (cooked)
  • A handful of arugula

Directions

  1. Preheat the oven to 400°F. Wrap the sweet potatoes in aluminum foil and cook for 25 minutes or until tender.
  2. In the meantime, in a small salad bowl, mix together the chickpeas, almonds, coconut oil, smoked paprika, curry, salt and pepper. Spread mixture evenly on a baking sheet lined with parchment paper and bake for 15 minutes.
  3. Once baked, toss the roasted chickpeas and almonds with the rice and adjust seasoning to taste.
  4. Chop the almonds in chunks.
  5. Cut the sweet potatoes in half, lenghtwise, and remove about 2 tablespoons of potato to create a crevace for the stuffing.
  6. Mash and season with salt and pepper the potato you've just removed then put it back into the potato.
  7. Garnish with a few tablespoons of the roasted chickpeas, almonds and rice mixture. Top with a bit of roquette lettuce, a pinch of smoked paprika and a generous drizzle of avocado and cilantro sauce.

How It's Made: Avocado and Cilantro Cream Sauce

Ingredients

  • 1 avocado
  • 1/3 cup of cilantro
  • 4 tablespoons of water
  • 1/2 teaspoon of sea salt
  • 2 tablespoons of lime juice
  • 2 cloves of garlic

Directions

  1. In a food processor, place all the ingredients and mix until a smooth and creamy consistency.
Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

Reviews

Great Pairings