Preheat oven to 400°F (200°C).
Scrub sweet potatoes clean, prick with a fork several times.
Rub with olive oil, sprinkle with salt and pepper.
Place on a baking sheet and roast for 40 minutes, or until tender.
In a bowl, combine:
Chickpeas
Cherry tomatoes
Red onion
Avocado
Chopped herbs
Lemon juice
Salt and pepper to taste
Mix gently to combine.
In a small bowl, whisk together:
Hummus
Lemon juice
Water (start with 1 tbsp, add more for desired consistency)
Whisk until smooth and pourable.
Slice each sweet potato open lengthwise (not all the way through).
Lightly mash the flesh with a fork to create a well.
Fill with chickpea-avocado mixture.
Drizzle generously with hummus dressing.
Serve warm or at room temperature
Calories | 410 kcal |
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Carbohydrates | 52 g |
Proteins | 11 g |
Fats | 18 g |
Fiber | 12 g |
Sugar | 10 g |
Sodium | 340 mg |
Sesame ✅ Yes (in hummus)
Nuts | |
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Gluten | |
Dairy | |
Eggs | |
Peanuts | |
Celery | |
Mustard |
Sesame | |
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Fish | |
Crustaceans | |
Molluscs | |
Soya | |
Sulphites | |
Lupin |
Milk |
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November 20, 2024
Nice...!!!
Ingredients
For the Sweet Potatoes:
2 medium sweet potatoes
1 tsp olive oil
Salt and pepper to taste
For the Filling:
1 cup canned chickpeas (rinsed and drained)
1/2 cup cherry tomatoes (halved)
1/4 cup red onion (finely diced)
1/2 ripe avocado (cubed)
1 tbsp chopped parsley or cilantro
1 tbsp lemon juice
Salt and pepper to taste
For the Hummus Dressing:
1/4 cup plain hummus
1 tbsp lemon juice
1-2 tbsp water (to thin the dressing)