Guacamole-Stuffed Sweet Potatoes
Description
A tasty mixture of kale and chickpeas joins a spoonful of homemade guacamole in this easy stuffed sweet potato recipe.
Ingredients
•
2 medium sweet potatoes
•
2 teaspoons olive oil, divided
•
1 cup canned chickpeas, drained and rinsed
•
1 cup chopped kale
•
1/2 teaspoon garlic salt
•
1/2 teaspoon ground cumin
•
1/4 medium avocado, diced
•
1/8 cup chopped fresh cilantro
•
1 tablespoon guacamole seasoning mix
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
3
Cook in the preheated oven until cooked through and tender, about 25 minutes.
4
Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
5
Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
6
Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.