Baked Stuffed Sweet Potatoes with Chickpeas, Tomatoes, and Avocado

Serves: 2 | Prep Time: 10 mins | Cook Time: 45 mins

Ingredients:

• 2 large sweet potatoes
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/4 red onion, finely chopped
• 1 avocado, diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp smoked paprika or cumin (optional, for extra flavor)
• Fresh cilantro or parsley, chopped, for garnish
• Lime wedges, for serving
  

Instructions:

1. Bake Sweet Potatoes
   Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, place them on a baking sheet, and bake for 40–45 minutes, or until tender.
2. Prepare Filling
   In a medium bowl, combine chickpeas, cherry tomatoes, red onion, and avocado. Drizzle with olive oil, and season with salt, pepper, and smoked paprika or cumin if using. Gently toss to combine.
3. Stuff Sweet Potatoes
   Once the sweet potatoes are baked, cut them open lengthwise and lightly fluff the insides with a fork. Spoon the chickpea mixture into each sweet potato.
4. Garnish and Serve
   Top with fresh cilantro or parsley and serve with lime wedges for an extra burst of flavor