Welcome to NutriQuorum! Today we are cooking Stuffed Sweet Potatoes with a Hint of Orange. This recipe is perfect for meal prep, packing in lunch boxes, whipping up a quick dinner, and even pleasing the little ones. It’s a win-win for busy schedules and discerning palates alike. So, let’s roll up our sleeves and dive into the deliciousness!
Ingredients for 4 Portions
- 4 small sweet potatoes
- 2 cups cooked chickpeas
- 1 Tbsp avocado oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 2 cups shredded red cabbage
- 1 orange
- 1 Tbsp soy sauce (adjust to your taste)
- 1 Tbsp toasted sesame oil (adjust to your taste)
- 2 avocados
- Fresh cilantro for serving
- Tahini dressing (recipe here)
Cooking Instructions
- Preheat your oven to 400°F (200°C) or prepare your air fryer according to its instructions.
- Wash the sweet potatoes thoroughly and pat them dry. Pierce each sweet potato several times with a fork to allow steam to escape while baking.
- Place the sweet potatoes on a baking sheet or in the air fryer basket. If using the oven, bake for 45-60 minutes or until the sweet potatoes are tender when pierced with a fork. If using the air fryer, cook at 400°F (200°C) for 30-35 minutes, shaking the basket halfway through.
- While the sweet potatoes are baking, prepare the chickpeas. In a mixing bowl, toss the cooked chickpeas with avocado oil, garlic powder, onion powder, and smoked paprika until evenly coated.
- Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and golden brown.
- In the meantime, prepare the salad. In a large bowl, combine the shredded red cabbage with segments from the orange. Drizzle with soy sauce and toasted sesame oil, to taste, and toss until well combined.
- Once the sweet potatoes and chickpeas are cooked, remove them from the oven or air fryer.
- To assemble the stuffed sweet potatoes, carefully slice each sweet potato lengthwise and gently mash the insides with a fork. Fill each sweet potato with a generous spoonful of roasted chickpeas and top with the orange-cabbage salad.
- Garnish with mashed avocado and fresh cilantro leaves.
- Serve warm with a drizzle of tahini dressing over the top, if desired.
Sweet Potato: A Health Revolution on Your Plate
Serving Suggestions for Stuffed Sweet Potatoes
- Side Salad: Pair your sweet potatoes with a side salad: Beetroot Salad with Walnuts, Cherry Tomato Salad Recipe with Feta Cheese.
- Grain Accompaniment: Serve the sweet potatoes alongside a grain such as quinoa, rice, or couscous for added texture and substance.
- Soup or Stew: Enjoy your stuffed sweet potatoes with a comforting soup or stew on the side, especially during colder months: Flavorful Brown Lentil Soup, Creamy Roasted Bell Pepper and Tomato Soup.
- Bread or Rolls: Serve with warm, freshly baked bread.
- Garnishes: Enhance the presentation and flavor of your stuffed sweet potatoes with additional garnishes. Sprinkle extra chopped cilantro, sesame seeds, or a squeeze of fresh lime juice over the top before serving.
FAQ
Q1: Can I use other types of potatoes instead of sweet potatoes? While sweet potatoes are recommended for this recipe due to their natural sweetness and creamy texture, you can certainly experiment with other types of potatoes if you prefer. Regular potatoes may offer a slightly different flavor and texture but can still work well as a base for stuffing.
Q2: Can I prepare any components of this recipe in advance? Yes! You can roast the sweet potatoes and prepare the chickpeas ahead of time, storing them in the refrigerator until ready to assemble and serve. However, it’s best to prepare the salad components and avocado slices just before serving to maintain their freshness and texture.
Q3: Can I customize the salad ingredients? Absolutely! Feel free to personalize the salad according to your taste preferences and ingredient availability. You can add additional vegetables, such as shredded carrots, sliced bell peppers, or cucumber.
Q4: Is this recipe suitable for meal prep? Yes, this recipe can be suitable for meal prep. You can roast the sweet potatoes and prepare the chickpeas in advance, storing them separately in airtight containers in the refrigerator for up to 3-4 days. When ready to enjoy, simply reheat the sweet potatoes and chickpeas and assemble with the salad components and toppings.
These are just a few common questions that may arise when preparing this recipe. If you have any other inquiries or concerns, feel free to reach out, and we’ll be happy to assist you further!
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Sautéed Chickpeas with Spinach and Garlic
Nourishing Sweet Potato Red Lentil Soup (Instant Pot)
Sweet Potato Curry with Marinated Tofu
Nutritious Sweet Potato Waffles
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Stuffed Sweet Potatoes with a Hint of Orange
Equipment
- 1 baking tray
- 1 big serving plate
Ingredients
- 4 small sweet potatoes
- 2 cups cooked chickpeas
- 1 Tbsp avocado oil
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp smoked paprika
- 2 cups shredded red cabbage
- 1 small orange
- 1 Tbsp soy sauce (adjust to your taste)
- 1 Tbsp toasted sesame oil (adjust to your taste)
- 2 avocados
- Fresh cilantro for serving
- Tahini dressing recipe here
Instructions
- Preheat your oven to 400°F (200°C) or prepare your air fryer according to its instructions.
- Wash the sweet potatoes thoroughly and pat them dry. Pierce each sweet potato several times with a fork to allow steam to escape while baking. Place the sweet potatoes on a baking sheet or in the air fryer basket. If using the oven, bake for 45-60 minutes or until the sweet potatoes are tender when pierced with a fork. If using the air fryer, cook at 400°F (200°C) for 30-35 minutes, shaking the basket halfway through.
- While the sweet potatoes are baking, prepare the chickpeas. In a mixing bowl, toss the cooked chickpeas with avocado oil, garlic powder, onion powder, and smoked paprika until evenly coated.Spread the seasoned chickpeas in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chickpeas are crispy and golden brown.
- In the meantime, prepare the salad. In a large bowl, combine the shredded red cabbage with segments from the orange. Drizzle with soy sauce and toasted sesame oil, to taste, and toss until well combined.
- Once the sweet potatoes and chickpeas are cooked, remove them from the oven or air fryer.
- To assemble the stuffed sweet potatoes, carefully slice each sweet potato lengthwise and gently mash the insides with a fork. Fill each sweet potato with a generous spoonful of roasted chickpeas and top with the orange-cabbage salad. Garnish the stuffed sweet potatoes with mashed avocado and fresh cilantro leaves.
- Serve the stuffed sweet potatoes warm with a drizzle of tahini dressing over the top, if desired.