Sweet Potatoes Stuffed with Chickpeas and Rice with Avocado Guacamole
Sweet Potatoes Stuffed with Chickpeas and Rice with Avocado Guacamole
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 2 to 4 servings
We all know that the sweet potato is the star of the roasted veggie season, and when stuffed with delicious fillings it easily becomes a meal in itself. This is a great recipe to use up your fridge's leftovers, or you can follow our recipe below, which is equally delicious.
Ingredients
- 2 sweet potatoes
- 1 cup canned chickpeas
- 10 PRANA organic raw European almonds
- 2 tbsp PRANA organic coconut oil
- 1 tsp smoked paprika
- 1/2 tsp curry powder
- A pinch each of sea salt and fresh ground pepper
- 1/2 cup cooked basmati rice
- A handful of arugula
Avocado and Cilantro Cream Sauce
- 1 avocado
- 1/3 cup cilantro
- 4 tbsp water
- 1/2 tsp sea salt
- 2 tbsp lime juice
- 2 garlic cloves
Preparation
- Preheat the oven to 400°F. Wrap the sweet potatoes in aluminum foil and cook for 25 minutes or until tender.
- In the meantime, in a small salad bowl, mix together the chickpeas, almonds, coconut oil, smoked paprika, curry, salt and pepper. Spread mixture evenly on a baking sheet lined with parchment paper and bake for 15 minutes.
- Once baked, toss the roasted chickpeas and almonds with the rice and adjust seasoning to taste.
- Chop the almonds in chunks.
- Cut the sweet potatoes in half, lenghtwise, and remove about 2 tablespoons of potato to create a crevace for the stuffing.
- Mash and season with salt and pepper the potato you've just removed then put it back into the potato.
- Garnish with a few tablespoons of the roasted chickpeas, almonds and rice mixture. Top with a bit of roquette lettuce, a pinch of smoked paprika and a generous drizzle of avocado and cilantro sauce.
Avocado and Cilantro Cream Sauce
- In a food processor, place all the ingredients and mix until a smooth and creamy consistency.
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