Mediterranean Stuffed Sweet Potatoes

4 medium-sized sweet potatoes, scrubbed well
Marinated Chickpeas
1 15 oz can chickpeas drained and rinsed
1 cup cherry tomatoes, halved
1/2 cup freshly chopped parsley
1/2 cup olives, halved
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
Zest of one lemon
1 clove garlic, minced
1/4 teaspoon sea salt
Toppings: Nuttin Ordinary Italian Herb Cashew Cheese
Preheat the oven to 400°F.
Use a fork to pierce a few holes in your sweet potatoes to allow air to escape. Place
them on a baking sheet and bake for 45 minutes to an hour or until tender to the touch.
The larger your sweet potato the longer they will need to bake.
While the sweet potatoes are in the oven begin working on the filling. In a medium sized
bowl combine the chickpeas and the remaining ingredients then set aside.
Once the sweet potatoes are tender to the touch remove them from the oven and set
aside until cool enough to handle. When you’re ready, cut a slit down the middle of each
potato and carefully spoon the chickpea mixture inside. Top with a drizzle or dollop of
cashew cheese. These are best served fresh, but you can keep them in the fridge for up
to 2 days

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