Stuffed sweet potato with whole grains, lentils, quinoa, bulgur, healthy recipe, vegan recipe, vegan stuffed potatoes, plant-based food, plant-based stuffed sweet potatos
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Stuffed sweet potatoes

SERVINGS: 2

INGREDIENTS

  • 1 sweet potato

For the stuffing:

  • in 1/4 cup measure: 1/2 lentils, 1/4 bulgur, 1/4 quinoa (red or white or multicolor)
  • 1 small tomato
  • 1 garlic clove, minced
  • a pinch of turmeric
  • a pinch of Italian seasoning
  • a pinch of black pepper
  • a pinch of cumin
  • a pinch of onion powder
  • a pinch of garlic powder
  • a pinch of cardamon
  • a pinch of salt

Roasted chickpeas 

  • 1 can of chickpeas, rinsed with water and peeled
  • 1/2 tbsp avocado oil
  • a pinch of turmeric
  • a pinch of Italian seasoning
  • a pinch of black pepper
  • a pinch of cumin
  • a pinch of onion powder
  • a pinch of garlic powder
  • a pinch of cardamon
  • a pinch of rosemary 

Guac: 

  • 1/2 avocado
  • a drizzle of lemon juice
  • a pinch of salt
  • a pinch of garlic powder
  • a pinch of onion powder 
  • a pinch of crushed red pepper

Hemp seeds

METHOD

Preheat oven at 450ºF. On an oven tray covered with parchment paper, put the sweet potato, previously washed, and with a fork, pierce the sweet potato all over. Put in the oven for about 60 minutes. Remove from the oven and cut the sweet potato lengthwise. Put back in the oven for an additional 10-15 minutes.

Stuffing: In a pot, add the lentils, bulgur and tomato (diced), and cover with boiling water. Cook for 25 minutes (check there’s always water). Add the quinoa and the rest of the spices but the garlic, and cook for another 20 minutes. A couple of minutes before you stop the stove, add the garlic and mix well with the rest of the ingredients.

Chickpeas: Mix the chickpeas with the avocado oil and the spices, and spread them on an oven tray covered with parchment paper. Put in the oven for 20 minutes at 450ºF.

Guac: In a bowl, mash the avocado with a fork and mix well with the rest of the ingredients but the crushed red pepper.

Serving: Add a pinch of salt to the sweet potato. Then add the filling and top with chickpeas and some guac. Add some crushed red pepper on the top of the guac and some help seeds.

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