Recipe: Stuffed sweet potato

I’ve been looking all over the interwebs for vegan recipes, but never found the perfect dish. So I combined some recipes and came up with this chickpea stuffed sweet potato recipe. Wouter approved it and even told me to make it for his parents, so I did and they loved it! So I knew I had to share it here!

what you need for 2 servings:

• 2 big sweet potatoes
• 1 can or pot chickpeas (about 200 grams), rinsed and drained
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp cilantro
• 1/2 tsp cinnamon
• 1/2 tsp paprika powder
• Black pepper

For the sauce:

• 1/4 cup hummus
• Juice of 1/2 lemon
• 2 tsp dried dill
• 1 garlic clove, minced
• Little bit of water

Topping:

• 8 cherry tomatoes
• 1/4 cup chopped parsley
• Juice of 1/2 lemon
• Black pepper

Instructions:

1. Preheat oven to F400 degrees and line a large baking sheet.
2. Rinse, scrub and dry to potatoes and cut them in half lengthwise. Brush a bit of olive oil on the ‘flesh’ of the sweet potatoes and put them face down on the baking sheet.
3. Toss rinsed and drained chickpeas with some olive oil and the spices until they’re covered in it, and put them on the baking sheet next to the potatoes.
4. Put the baking sheet in the oven for about 25 minutes. Check if the potatoes are tender, if not, they need to be in there a bit longer.
5. While everything is roasting, you’ll have time to make the sauce and the topping. Put the ingredients of the sauce in a bowl and whisk to combine, add a little bit of water at the time to make it pourable.
6. Cut the cherry tomatoes in 4, add the chopped parsley, lemon juice and a bit of black pepper and toss it together and set aside to marinade.
7. For serving, flip potatoes flesh-side up and mesh down the insides with a fork. Then top with the chickpeas, the sauce and finally the tomato salsa.