A vibrant and satisfying vegetarian dish featuring tender baked sweet potatoes filled with a protein-rich stuffing of chickpeas, fresh herbs, and lemon. This recipe is a creative and wholesome alternative to a standard weeknight meal.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 4 medium sweet potatoes (approx. 250g each)
- 400g canned chickpeas, rinsed and drained
- 1 red onion, finely chopped
- 2 cloves garlic, minced
- 50g fresh parsley, chopped
- 30g fresh mint, chopped
- 1 lemon, juice and zest
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Preheat your oven to 200°C (400°F). Wash the sweet potatoes, pierce them several times with a fork, and place them on a baking tray.
- 2.Bake for 45-60 minutes, or until the potatoes are tender all the way through when pierced with a knife.
- 3.While the potatoes are baking, prepare the stuffing. In a medium bowl, combine the rinsed chickpeas, chopped red onion, minced garlic, parsley, and mint.
- 4.Add the olive oil, lemon zest, lemon juice, and ground cumin to the chickpea mixture. Season with salt and pepper, and mix well to combine.
- 5.Once the sweet potatoes are cooked, let them cool slightly. Slice them open lengthwise, being careful not to cut all the way through.
- 6.Gently fluff the inside of the potatoes with a fork and then generously fill each potato with the chickpea and herb stuffing. Serve immediately.
Informations nutritionnelles
Pourquoi cette recette
This recipe is exceptionally healthy, providing complex carbohydrates from sweet potatoes for slow-release energy. The chickpea stuffing offers abundant plant-based protein and fiber, promoting satiety and digestive health, making it a perfectly balanced meal.
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