Stuffed Sweet Potato
Preparation time: 10 minutes
Cooking time: 40 minutes
8 sweet potatoes, pierced with a fork
14 ounces canned chickpeas, drained and rinsed
1 small red bell pepper, chopped
1 tablespoon lemon zest, grated
2 tablespoons lemon juice
3 tablespoons olive oil
1 teaspoon garlic, minced
1 tablespoon oregano, chopped
2 tablespoons parsley, chopped
A pinch of salt and black pepper
1 avocado, peeled, pitted and mashed
¼ cup water
¼ cup tahini paste
Arrange the potatoes on a baking sheet lined with parchment paper, bake
them at 400 degrees F for 40 minutes, cool them down and cut a slit down the
middle in each.
In a bowl, combine the chickpeas with the bell pepper, lemon zest, half of the
lemon juice, half of the oil, half of the garlic, oregano, half of the parsley, salt
and pepper, toss and stuff the potatoes with this mix.
In another bowl, mix the avocado with the water, tahini, the rest of the lemon
juice, oil, garlic and parsley, whisk well and spread over the potatoes.
Serve cold for breakfast.
Nutrition: calories 308, fat 2, fiber 8, carbs 38, protein 7