to our community
Hope is Going Through a Transformation
While we’re exploring new ways to offer
HOPE, take care of yourselves.
And stay tuned for our evolution.
Thai Chickpea Stuffed Sweet Potatoes
Thai Chickpea Stuffed Sweet Potatoes
Plan for: 30 minutes
Yield: 4 servings
Sharing is caring!
Ingredients:
4 medium sweet potatoes
1 15- ounce can chickpeas, rinsed, drained, and patted dry
1/2 tbsp olive oil
1/2 tsp each cumin, coriander and paprika
Thai Hummus Sauce
1/4 cup Hope Foods Thai Coconut Curry hummus
juice of 1/2 lemon
3 cloves garlic, grated
water to thin
Toppings
1/4 cup cherry tomatoes, halved
¼ cup chopped cucumbers
1/4 cup chopped parsley, minced
2 tbsp lemon juice (approximately 1 lemon)
Directions:
- Preheat oven to 425 degrees F and line a large baking sheet with foil.
- Rinse and scrub potatoes and cut in half-length wise. This will speed cooking time. Otherwise leave whole and bake longer.
- Toss rinsed and drained chickpeas with olive oil and spices. Place on a foil-lined baking sheet.
- Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size). Roast for approximately 25-30 minutes, turning once.
- While the sweet potatoes and chickpeas are roasting, prepare your sauce. Combine ingredients in a large mixing bowl, only adding enough water to thin so it’s pourable. Taste and adjust seasonings as needed.
- Prepare the parsley-tomato salad by mixing tomato, cucumber, and parsley with lemon juice. Set aside
- For serving, flip potatoes flesh-side up, scooping out the insides a bit. Top with chickpeas, sauce and parsley-tomato garnish.
- Eat and Enjoy!
Recipe created by: @thecuttingveg
