Sweet Potato With Chickpeas & Avocado
Ingredients
Metric
1 large or 2 small sweet potatoes
240 g ~ 1 can cooked chickpeas
1 medium avocado
1 tsp apple cider vinegar
½ tsp salt
Optional Garnish:
1 tbsp fresh parsley
fresh ground black pepper
US
1 large or 2 small sweet potatoes
8 oz ~ 1 can cooked chickpeas
1 medium avocado
1 tsp apple cider vinegar
½ tsp salt
Optional Garnish:
1 tbsp fresh parsley
fresh ground black pepper
MAKES2 portions
PREP TIME10 minutes
COOKING TIME40-45 minutes
TOTAL TIME55 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Wash and cut the potato into two halves. Place on top of a baking tray lined with baking paper.
2Roast in the middle of the oven for 40-45 minutes or until cooked through and soft to the touch.
3In the meantime, make the chickpea mix. Drain and rinse chickpeas. Add rinsed chickpeas, peeled avocado, vinegar and salt to a small mixing bowl.
4Mix and mash using a fork or your hands (wear a food grade glove). Set aside.
5Transfer baked potatoes to plates.
6Load each with the chickpea mix.
7Top with fresh parsley and sprinkle with freshly ground black pepper to taste.
Nutritional Info
Makes 2 portions
365 Calories per portion
13g protein
54g carbohydrates
16g fiber
12g fat
365 Calories per portion
13g protein
54g carbohydrates
16g fiber
12g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
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