Baked Sweet Potatoes Stuffed with Chickpea Chili
Using pantry staples such as canned chickpeas and frozen corn, these rustic stuffed sweet potatoes are an ideal fallback meal for when you’re running low on fresh supplies.
Vegan chili potato, anyone? Load up baked sweet potatoes with a zesty, easy-to-make chickpea chili and you’ve got a tasty weeknight meal that requires little prep or clean-up. Top your chili-stuffed sweet potatoes with diced fresh avocado for creaminess, and you’ll never miss the typical, not-so-healthy additions of sour cream and/or cheese. Or, whip up your own three-ingredient vegan Sour “Cream,” made with silken tofu, a splash of vinegar, and sea salt.
INGREDIENTS
- 4 to 5 medium sweet potatoes
- 1 cup chopped onion
- ¾ cup chopped red bell pepper
- 1 tablespoon chili powder
- 1½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- 3 cloves garlic, minced
- 1 (15-ounce) can reduced-sodium garbanzo beans (chickpeas), rinsed and drained
- 1 cup fresh or frozen corn
- Chopped avocado (optional)
- Bottled hot pepper sauce (optional)
INSTRUCTIONS
- Preheat oven to 400°F. Line a shallow baking pan with parchment paper. Place sweet potatoes in prepared pan. Bake 40 to 60 minutes or until tender.
- Meanwhile, in a large saucepan combine onion, ½ cup water, the bell pepper, 1½ teaspoons chili powder, 1 teaspoon cumin, and salt. Bring to boiling. Cook 8 minutes or until nearly all of the water is evaporated, stirring occasionally.
- Add ½ cup water and the garlic; cook 2 minutes more. Stir in garbanzo beans, corn, and the remaining 1½ teaspoons chili powder and ½ teaspoon cumin. Cook and stir until slightly thickened.
- To serve, spoon chickpea mixture over sweet potatoes. If desired, top with avocado, hot pepper sauce, and/or additional chili powder.
View List Of All Recipe On Create That Body
Learn More About Isabella Hawke | Follow Us On Facebook | Instagram
