Looking for a healthy and hearty meal?
Want to lose weight, control your blood sugars and feel amazing? Then keep reading!
Looking for a healthy and hearty meal? That is delicious and full of savory flavor? Well, I’ve found a great one – just made it over the weekend and it was absolutely delicious!
It’s called Chickpea Stuffed Sweet Potatoes – chock full of antioxidants in chickpeas, cumin and cinnamon. Chickpeas are a great source of protein and fiber and cumin helps decrease abdominal bloating and promotes weight loss. And, cinnamon helps with healthy digestion and blood sugar control. That's quite a trifecta!!
Try the yogurt or the sour cream topping – you be the judge, which one do you like better?
Recipe adapted from Real Simple, April 2022. I made a few changes for better baking and less clean-up.
Chickpea Stuffed Sweet Potatoes
Total time: 1 hour
- 4 10-oz sweet potatoes
- 2 15-oz cans of chickpeas, drained and rinsed
- 2 tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. kosher salt
- ¼ c. finely chopped parsley
- 2 tbsp. thinly sliced chives
- ¼ cup plain whole-milk Greek yogurt OR ¼ c. low-fat sour cream
Preheat oven to 425 degrees F with racks stacked in center and upper third of oven. Wash sweet potatoes with water then prick each with a fork in multiple places before placing them on a baking sheet lined with aluminum foil. Bake on center rack until tender, approx. 45-60 minutes.
After 30 minutes of bake time, toss together chickpeas, cinnamon, olive oil, cumin and salt in bowl and then place on large rimmed baking sheet. Place sheet on top rack until chickpeas are fragrant and warmed through about 12 minutes. They will smell amazing!
Remove chickpeas from oven.
Cut a slit down the center of each sweet potato leaving ends intact. Pull potatoes open and fluff with a fork. Top with chickpea mixture and dollop of yogurt or sour cream. Finish with chives and chopped parsley on top.
In health and happiness,
P.S. Did the yogurt or sour cream win out?