All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

2 medium sweet potatoes 2 teaspoons olive oil, divided 1 cup canned chickpeas, drained and rinsed 1 cup chopped kale ½ teaspoon garlic salt ½ teaspoon ground cumin ¼ medium avocado, diced ⅛ cup chopped fresh cilantro 1 tablespoon guacamole seasoning mix

Nutrition Info

223.9 calories carbohydrate: 40.1 g cholesterol: : - fat: 5.1 g fiber: 7.3 g protein: 5.7 g saturatedFat: 0.7 g servingSize: - sodium: 530.1 mg sugar: 4.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
Cook in the preheated oven until cooked through and tender, about 25 minutes.
Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale, cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

4 stuffed potato halves

Love this recipe for stuffed sweet potatoes.