Sweet Potatoes Stuffed with Chickpeas and Rice with Avocado Guacamole - Main Course Recipe
Sweet Potatoes Stuffed with Chickpeas and Rice with Avocado Guacamole
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Category
main course
Servings
2-4
Prep Time
30 minutes
Cook Time
30 minutes
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
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10 PRANA organic raw European almonds
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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
1 avocado
1/3 cup cilantro
4 tbsp water
1/2 tsp sea salt
2 tbsp lime juice
2 garlic cloves
Avocado and Cilantro Cream Sauce
Directions
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, lengthwise, 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.