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Stuffed Sweet Potato

AuthorAnnabel
RatingDifficultyBeginner

A tasty meal that can be prepared ahead of time and reheated.

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Yields2 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins
 2 large sweet potatoes
 200 g chickpeasyou can also use kidney or red beans as a substitute
 1 tbsp extra virgin olive oil
 1 tsp cumin
 ½ tsp cinnamon
 ¼ cup corianderchopped
 100 g cooked rice of your choice
 cut fresh chives
 salt and pepper to taste
What are we cooking today?
1

A delicious baked sweet potato .... filling and so healthy. Any topping will do but today we're enjoying the tastiness of adzuki beans with the benefits of all the nutrients found in them, such as fibre, protein and manganese.

Getting started
2

Preheat oven to 200C.

3

Wrap sweet potatoes in foil and cook for 45 -60 minutes until fork tender.

4

In a sauté pan over medium heat mix together the chickpeas, olive oil, cumin, cinnamon and coriander and heat through – 3-4 minutes.

5

To serve, slice the sweet potato open along the long end and fill with the bean mixture and a little rice. Season with salt and chives.

Annabelle's tips
6

The stuffing mix can be prepared in a larger quantity and kept in a sealed container in the fridge for a few days.

Ingredients

 2 large sweet potatoes
 200 g chickpeasyou can also use kidney or red beans as a substitute
 1 tbsp extra virgin olive oil
 1 tsp cumin
 ½ tsp cinnamon
 ¼ cup corianderchopped
 100 g cooked rice of your choice
 cut fresh chives
 salt and pepper to taste

Directions

What are we cooking today?
1

A delicious baked sweet potato .... filling and so healthy. Any topping will do but today we're enjoying the tastiness of adzuki beans with the benefits of all the nutrients found in them, such as fibre, protein and manganese.

Getting started
2

Preheat oven to 200C.

3

Wrap sweet potatoes in foil and cook for 45 -60 minutes until fork tender.

4

In a sauté pan over medium heat mix together the chickpeas, olive oil, cumin, cinnamon and coriander and heat through – 3-4 minutes.

5

To serve, slice the sweet potato open along the long end and fill with the bean mixture and a little rice. Season with salt and chives.

Annabelle's tips
6

The stuffing mix can be prepared in a larger quantity and kept in a sealed container in the fridge for a few days.

Stuffed Sweet Potato
AuthorAnnabelCategory, , , DifficultyBeginner
Rating
Yields2 Servings
Prep Time5 minsCook Time45 minsTotal Time50 mins

Ingredients

 2 large sweet potatoes
 200 g chickpeasyou can also use kidney or red beans as a substitute
 1 tbsp extra virgin olive oil
 1 tsp cumin
 ½ tsp cinnamon
 ¼ cup corianderchopped
 100 g cooked rice of your choice
 cut fresh chives
 salt and pepper to taste

Directions

What are we cooking today?
1

A delicious baked sweet potato .... filling and so healthy. Any topping will do but today we're enjoying the tastiness of adzuki beans with the benefits of all the nutrients found in them, such as fibre, protein and manganese.

Getting started
2

Preheat oven to 200C.

3

Wrap sweet potatoes in foil and cook for 45 -60 minutes until fork tender.

4

In a sauté pan over medium heat mix together the chickpeas, olive oil, cumin, cinnamon and coriander and heat through – 3-4 minutes.

5

To serve, slice the sweet potato open along the long end and fill with the bean mixture and a little rice. Season with salt and chives.

Annabelle's tips
6

The stuffing mix can be prepared in a larger quantity and kept in a sealed container in the fridge for a few days.

Nutrition Facts

Servings 2

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