Sweet potatoes stuffed with chimichurri chickpeas

Sweet potatoes stuffed with chimichurri chickpeas

Total: 1 hr 10 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free
Nutritional value / people: 370 kcal
, Fat: 11 g
, Carbohydrate: 57 g
, Protein: 9 g

Baked sweet potatoes are an excellent ingredient for the basis of many vegan dishes. They're incredibly healthy, satisfy the appetite, and can be combined with a whole host of different flavours. In this recipe, I've combined the aromas of chimichurri with baked chickpeas to create a unique and flavourful filling. The chimichurri dressing itself can be used for anything and everything, so it's a great all-rounder in the kitchen! Together with the baked chickpeas, it contrasts wonderfully with the sweet potatoes and lends the dish a hearty note. Garnish the dish with fresh bell pepper and avocado, and you've got a simple, satisfying meal.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Sweet potatoes and chickpeas

2 sweet potatoes (large, approx. 1 kg)
1tin chickpeas (approx. 400 g), rinsed, drained

Chimichurri dressing

4tbsp parsley, finely chopped
1tbsp oregano, finely chopped
1 garlic clove, pressed
1 spring onion, finely chopped
1 red chilli, chopped finely (seeds already removed if possible)
1tbsp olive oil
1tsp red wine vinegar
1tsp lime juice
salt and pepper to taste

Serving and garnishing

1 red pepper, sliced
1 avocado, sliced
a little sesame seeds
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How it's done

Sweet potatoes and chickpeas

Wash the sweet potatoes, leave them in their skins and place them on one side of a tray lined with baking paper, pricking several times with a fork.

Bake for approx. 40 mins. in the centre of an oven preheated to 180°C.

After 20 mins. take out the tray of sweet potatoes, spread the chickpeas over the other half of the tray, then bake everything for approx. 20 mins. more.

Chimichurri dressing

Mix all the ingredients well.

Serving and garnishing

Scoop out some of the sweet potato. Mix the chickpeas with the chimichurri dressing, and use it to stuff the sweet potatoes. Garnish with bell pepper and avocado, and scatter sesame seeds over the top.

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