Stuffed Sweet Potato with Chickpeas
An oven-baked sweet potato with spiced chickpeas and lemon yogurt. Roasted outside and soft and creamy within.
Ingredients
- 1 large sweet potato (approx. 250 g)
- 120 g canned and drained chickpeas
- 30 g plain yogurt (3.5%)
- 1 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp paprika
- 1 tsp lemon juice
- Salt and pepper, to taste
Nutrition
| per 100 g | per serving | |
|---|---|---|
| Calories | 116.4 kcal | 470 kcal |
| Protein | 3.9 g | 16 g |
| Carbs | 20.9 g | 84 g |
| Sugars | 4.4 g | 18 g |
| Fiber | 4.1 g | 17 g |
| Fat | 2.2 g | 9 g |
Instructions
- 1
Prepare the oven and potato
Preheat the oven to 200°C conventional. Scrub the sweet potato, prick it all over with a fork and place on a baking tray.
- 2
Bake until soft
Bake for 40–50 minutes depending on thickness, until a knife slides easily into the centre.
- 3
Roast the chickpeas
Pat the chickpeas dry and toss with the oil, cumin, paprika, salt and pepper. Roast beside the potato for the final 15 minutes.
- 4
Mix the sauce
Mix the yogurt with the lemon juice and a pinch of salt.
- 5
Fill the potato
Split the sweet potato lengthwise, fluff the inside with a fork and fill with the chickpeas and yogurt sauce.
Tip
Halve a very thick sweet potato lengthwise and bake cut-side down to shorten the cooking time.
Nutritional values are estimates. Recipes are inspiration, not medical or dietary advice — always adjust to your own needs and consult a healthcare professional for personal dietary guidance.
