Baked Sweet Potatoes Stuffed with Chickpea Chili
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 5
- 1 red bell pepper
- 3/4 teaspoon fine sea salt
- 1 cup corn kernels (i used frozen)
- 4-5 medium sweet potatoes
- half of a large white onion (143 g you will need 1 heaping cup chopped)
- 1/2 cup water + 1/2 cup water (divided see directions below)
- 1/2 tablespoon + 1/2 tablespoon chili powder (divided see directions below)
- 1 teaspoon + 1/2 teaspoon ground cumin (divided see directions below)
- 2 extra large garlic cloves minced (use 4 if yours are small)
- 1 15 oz can of chickpeas drained and rinsed well (mine are low-sodium)
- optional garnish: chopped avocado and my favorite
- note: be sure to read the directions closely as the water and chili powder and cumin are added at different times. this ensures the dish is flavorful at the end, by adding the spices in layers.
- Carbohydrate 1.43514 g
- Cholesterol 0 mg
- Fat 0.0714 g
- Fiber 0.499799977302551 g
- Protein 0.23562 g
- Saturated Fat 0.006426 g
- Serving Size 1 1 serving (25g)
- Sodium 349.774 mg
- Sugar 0.935340022697449 g
- Trans Fat 0.0476 g
- Calories 7 calories
First, you need to bake your potatoes. Preheat your oven to 400 degrees and place 4-5 sweet potatoes on a sheet pan lined with parchment paper. Bake them for 45 minutes to an hour. This will vary depending on how large yours are. Mine were about medium size and took 50 minutes.While your potatoes are cooking, gather your remaining ingredients, so they are ready to go. Chop your onion, bell pepper and garlic. Do not start cooking them until you have about 15 minutes remaining for your potatoes, to ensure everything will be nice and warm at the same time before serving.Add the onion, bell pepper, only the first 1/2 cup of the water, only the first ½ tablespoon chili powder, only the 1 teaspoon of cumin and the salt to a large pan. Stir and turn to medium heat. Once it begins to boil, let it cook for 8 minutes. All the water should nearly be gone by now.Add the remaining ½ cup water and the garlic. Cook 2 more minutes and then add the corn, chickpeas and remaining ½ tablespoon of chili powder and remaining ½ teaspoon cumin. Stir and cook a few more minutes until it's all heated through and thickened. Taste and add any more salt/spices if desired.Serve immediately over the sweet potatoes. I then garnished with chopped avocado, extra dose of chili powder sprinkled on top and some of my favorite hot sauce. Of course, hot sauce! I was the only one who did hot sauce though in my family.
