Guacamole-Stuffed Sweet Potatoes recipe

All Recipes Best Recipe Side Dish Vegetables Sweet Potatoes

Ingredients

2 medium sweet potatoes
2 teaspoons olive oil, divided
1 cup canned chickpeas, drained and rinsed
1 cup chopped kale
½ teaspoon garlic salt
½ teaspoon ground cumin
¼ medium avocado, diced
⅛ cup chopped fresh cilantro
1 tablespoon guacamole seasoning mix

Nutrition Info

223.9 calories
carbohydrate: 40.1 g
cholesterol: : -
fat: 5.1 g
fiber: 7.3 g
protein: 5.7 g
saturatedFat: 0.7 g
servingSize: -
sodium: 530.1 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

  2. Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.

  3. Cook in the preheated oven until cooked through and tender, about 25 minutes.

  4. Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale, cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.

  5. Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.

  6. Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

Recipe Yield

4 stuffed potato halves

Recipe Note

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