Stuffed Sweet Potatoes with a Hint of Orange
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.
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.
Notes
Please note that nutritional values are approximate and can vary based on factors such as the specific brands of ingredients used and any modifications made to the recipe.
Nutrition
Serving: 1portionCalories: 430kcalCarbohydrates: 52gProtein: 13gFat: 22gSaturated Fat: 3gFiber: 16gSugar: 11gCalcium: 180mgIron: 3.6mg
Tried this recipe?Let us know how it was!