A colorful, budget-friendly and SUPER FLAVORFUL plant-based meal idea!
Ingredients:
4 medium-sized sweet potatoes
2 tbsps avocado oil
Juice and zest from one large lemon
3 cloves fresh garlic, minced or pressed
2 tbsps fresh oregano, minced
Pink Himalayan sea salt and freshly ground black pepper to taste
1 (15 oz) jar chickpeas, drained
1 pint cherry tomatoes, chopped
1 small red onion, small diced
2 oz pitted olives, sliced
1/2 cup crumbled feta cheese
2 tbsps freshly chopped parsley
Optional:
Unsweetened coconut yogurt
Instructions:
Preheat your oven to 400 degrees F.
Line a large baking sheet with parchment paper.
Scrub your sweet potatoes thoroughly to remove any dirt. Pat the excess moisture with a towel.
Poke several holes in each potato with a fork.
Place the potatoes onto your prepared baking sheet and bake for 45 minutes, or just until a fork or knife inserted in the thickest part has no resistance.
Meanwhile, prepare your filling.
Drain and rinse your chickpeas. Slice your cherry tomatoes into quarters, dice the red onion and slice the olives.
Place the chickpeas, tomatoes and olives into a large bowl. Add your lemon zest, garlic, oregano, sea salt and pepper.
Drizzle with olive oil and lemon juice.
Stir to combine, then set aside until ready to use.
Once your sweet potatoes are finished baking, let them cool for about 10 minutes.
Split the tops, and gently open them with a knife.
Stuff your potatoes with the chickpea mixture.
Add a dollop of yogurt on top if desired.
Garnish with crumbled feta cheese and parsley. Serve immediately.
You can store your leftover potatoes covered in the fridge for up to 2 days.
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