Kirsty’s Sweet Baked Potato

    1886

    A spicy dinner that is high in fibre, low GI and suitable for vegans.


    Kirsty's Sweet Baked Potato
    Kirsty's Sweet Baked Potato
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Servings
    12 servings
    Servings
    12 servings
    Kirsty's Sweet Baked Potato
    Kirsty's Sweet Baked Potato
    Votes: 1
    Rating: 5
    You:
    Rate this recipe!
    Print Recipe
    Servings
    12 servings
    Servings
    12 servings
    Ingredients
    • 4 medium sweet potatoes
    • 1 can chickpeas rinsed and drained
    • 1/2 tbsp olive oil
    • 1/2 tsp cumin
    • 1/2 tsp coriander
    • 1/2 tsp cinnamon
    • 1/2 tsp paprika smoked or sweet
    • 1 pinch Salt
    Toppings
    • 1/4 cup cherry tomatoes diced
    • 1/4 cup parsley minced
    • 2 tbsp lemon juice
    • chilli and garlic flakes
    Servings: servings
    Units:
    Instructions
    1. Preheat oven to 2000C/gas mark 6, and line a large baking sheet with foil.
    2. Cut sweet potatoes in half - length ways, and bake for 30-45 minutes.
    3. Toss the chickpeas with olive oil and spices, and place on a foil-lined baking sheet.
    4. Once baked, rub the sweet potatoes with a bit of olive oil and place face down on the baking sheet with the chickpeas (or another baking sheet depending on size). Bake for roughly 25 minutes, until chickpeas are golden and potatoes tender.
    5. Prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
    6. Serve sweet potatoes flesh side up, top with chickpeas and drizzle with tomato dressing and optional hummus.
    Recipe Notes

    Nutrition (per serving):

    277 calories                                                                Carbs: 45g (10.9g sugars)

    Fat: 8.4g (0.9g saturated fat)                                     Salt: 0.6g

    Protein: 7.9g                                                               Fibre: 4.8g

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