Stuffed sweet potatoes are my favorite post workout meal, and I love adding avocado and chickpeas for healthy fat and extra protein.
I have a weird on and off again relationship with sweet potatoes. Once I stop eating them for a while, I completely forget how delicious they are and never buy them. After I made these za’atar fries, my love for potatoes was rekindled and I’ve been craving them non-stop!
Since I’ve been working out 4-5 times a week for the past month, sweet potatoes are my favorite post workout meal. I love the simplicity and ease of a baked sweet potato after a good workout, and they’re full of complex carbohydrates, fiber, and vitamin C! Stuffed sweet potatoes with spicy chickpeas, creamy avocado and roasted garlic is my version of a slightly dressed up potato. I even like to crumble a little bit of almond ricotta and hemp seeds on top for extra plant-based nutrition.
Avocado and Chickpea Stuffed Sweet Potatoes
You can use any type of potato for this recipe, but I prefer jewel, garnets and Japanese sweet potatoes. They’re the most flavorful, in my opinion, and the orange flesh varieties have beta-carotene. My fool-proof method for baking sweet potatoes is poking a few holes throughout the outer skin, a drizzle of olive oil, and some patience.
Depending on the size of the potato, it can take anywhere from 40 minutes to 75 minutes to have a really tender and fully baked potato. You’ll know the potato is ready when the outer skin is darker and the inside is really soft. The potato might even be oozing liquid and caramelizing a bit, but that’s okay!
Since I’ve been sick, roasted garlic is a must with my stuffed sweet potatoes. Garlic has antibacterial and antiviral properties, and I try to eat as much as possible when I’m feeling run down.
I usually roast an entire head of garlic at the same time as the potatoes, and I’ll add a few cloves with the chickpeas and avocado. The easiest, and laziest way to roast garlic is by chopping off the top of the garlic and adding it to the baking sheet that’s already in the oven. I’m way too lazy to wrap the garlic in aluminum foil, and I’ve never had any issues with the garlic burning. The only time that it doesn’t work for me is when the cloves aren’t all together in the skin! The garlic is really fragile and will burn very easily that way.
If you make this stuffed sweet potato recipe, please tag me on social media so I can see your recipe! These would taste great with a variety of ingredients and even different dressings!