Stuffed Sweet Potatoes with Mediterranean Salad
Ingredients
- 2 large sweet potatoes, scrubbed
Chickpeas
- 2 cups chickpeas, cooked and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Mediterranean salad
- 1 cup cooked pearl couscous (or quinoa for gluten-free)
- 1 small cucumber
- 10-12 grape or cherry tomatoes
- 1 bell pepper
- A handful of olives (Kalamata and green)
- 2 cups arugula (or other greens)
Dressing
- 1 cup cashews, soaked and rinsed
- 3/4 cup water
- 1 large lemon
- 2 garlic cloves
- Salt to taste
- 1 tablespoon fresh dill
Preparation
Preheat the oven to 425°F or 220°C.
Toss the chickpeas with olive oil and seasoning, and place them along with the sweet potatoes on a large, lined baking tray. Bake for about 30 minutes, remove the chickpeas (bake longer if needed for crispiness), and continue baking the sweet potatoes until fork tender, about 1 to 1 hour 15 minutes total.
In the meantime, prepare the couscous, cut the vegetables into small pieces, and add everything to a bowl.
Blend the cashews with water, lemon juice, garlic cloves, and salt until smooth, adding more water if needed, then stir in the dill.
Add about 1/4 cup of the dressing to the salad to taste, and reserve the rest for serving with the stuffed sweet potatoes.
Cut the baked sweet potatoes open, mash the flesh slightly with a fork, and stuff them with the salad and crispy chickpeas.
Enjoy.
Tips
Optionally, serve with a dollop of hummus.
Use leftover filling and dressing for a wrap or add more greens and serve as a salad.
