Ingredients
- 2 medium sweet potatoes
- 1 1/4 cup (325 g) canned chickpeas (or precooked)
- 1/2 tbsp (7 g) olive oil
- 1 tsp (2 g) paprika
- 1/2 tsp (3 g) salt
- 1 tsp (1 g) dried oregano
- 1 tsp (3 g) garlic powder
- 1 1/2 tbsp (8 g) nutritional yeast
- 1 avocado, mashed
- 1 tbsp (10 g) hemp hearts
- 1/4 small red onion, chopped
Directions
- Preheat oven to 400°F (204°C).
- Pierce sweet potato with a knife and back in the oven for approximately 1 hour, until easily pierced with a fork.
- Meanwhile, drain and dry chickpeas. Toss with olive oil, paprika, salt, oregano, garlic powder, and nutritional yeast. Add to a skillet and cook over medium heat for approximately 10 minutes, turning occasionally.
- Once sweet potato is baked through, slice in half lengthwise. Spread with avocado and top with chickpeas, hemp hearts, and red onion.
Servings: 2
Prep time: 5 Minutes
Cooking time: 50 minutes
Nutrition Info
Calories: 514, Carbohydrate: 74 grams, Protein: 16 grams, Fat: 19 grams
