Description
A delightful dish that combines sweetness, spice, and creaminess.
Ingredients
Scale
- 3 small sweet potatoes
- 1 cup canned chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1/2 tsp smoked paprika (or chili powder)
- 1/2 tsp salt
- Black pepper to taste
- 1 cup cottage cheese
- 1/2 avocado, sliced
- 2–3 tsp hot honey (or honey + a pinch of chili flakes)
- Optional: 1 tbsp chopped green onion or cilantro
- Optional Topping / Side: Pepitas (pumpkin seeds) for crunch
- Optional Topping / Side: Quick cucumber slices with a pinch of salt
Instructions
- Begin by washing your sweet potatoes thoroughly. Once clean, pierce them using a fork and place them on a baking tray. Bake in the preheated oven for 40–50 minutes.
- While your sweet potatoes are baking, take a medium-sized bowl and combine the drained and rinsed chickpeas with olive oil, smoked paprika or chili powder, salt, and pepper.
- Once the sweet potatoes are perfectly baked, remove them from the oven and let them cool slightly before handling. Slice each potato down the middle and fluff the insides gently with a fork.
Notes
Ensure you choose sweet potatoes that are firm and free from blemishes for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 500 mg
- Protein: 15 g