Sweet potatoes are one of my favorite ingredients, both for their taste and for their nutritional value: full of vitamin A, vitamin C, fiber and prebiotics. That’s why I try to cook them in different ways, so that they are often on our table, without anyone getting bored of them.
In this very simple recipe we tried them stuffed with chickpeas, quinoa and herbs, increasing the nutritional value of the dish and combining vitamins, minerals, fiber, antioxidants, colors and flavors!
Ingredients
For 2 servings, you will need:
2 sweet potatoes
1 cup quinoa
1 cup cooked chickpeas
½ onion
2 cloves garlic
1 tbsp. soy sauce
1/2 lemon, some parsley or cilantro
2 tbsp. olive oil
1 tbsp. tahini or peanut butter
Method
Wash your sweet potatoes and clean them from dirt. Pierce them with a fork and bake in the oven on parchment paper until soft for about 40 minutes (you will know they are ok if you pierce them with a fork and they are soft).
Cook your quinoa according to the instructions on the package (for 1 cup of quinoa, 2 cups of water) and in the meantime, chop the onion and garlic. Saute them in some olive oil until caramelized and add the cooked chickpeas (they may be chickpeas that you have left over from the previous day). Add the cooked quinoa and mix everything together.
In a bowl, add the soy sauce, peanut butter, lemon juice, chopped parsley or cilantro and olive oil and mix.
Once the sweet potatoes are done, get them out of the oven, cut them in half and dig a little into their flesh with a fork. Place the quinoa mixture at this point and pour over your sauce. You can of course add spices of your choice, such as pepper, chili flakes and so on.
Bon Appétit!
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