Chickpea Stuffed Sweet Potatoes with Balsamic Glaze

Chickpea Stuffed Sweet Potatoes with Balsamic Glaze

Do you follow a gluten-free diet? Are you a vegetarian? Do you eat a lot of vegetarian meals to save money?

Even though I’m not a vegetarian I do eat a lot of vegetarian meals throughout the week. Why? Because my family eats pasture raised grass-fed meat, which is a little expensive on our tight food budget. Eating vegetarian meals 2-3 times a week helps my family keep our food budget low while still eating healthy!

gluten_free_veg_3d_rendered-e1377024284721-530x800Today I’m excited to share a recipe from the new book, Gluten Free Vegetarian by Hannah Healy of Real Food Vegetarian. Gluten Free Vegetarian has over 120 pages of recipes and tutorials that are all meatless, gluten-free and soy free!

Hannah was kind enough to let me share a recipe with my readers this week. I picked her Chickpea Stuffed Sweet Potatoes with Balsamic Glaze recipe! I love sweet potatoes and I’m always looking for new ways to serve them.

 

 

Chickpea Stuffed Sweet Potatoes with Balsamic Glaze

Chickpea Stuffed Sweet Potatoes with Balsamic Glaze

Serves 4

Ingredients

Directions

  1. Pre-heat oven to 400°. Wash sweet potatoes and pierce each potato in various spots with a fork. Put whole sweet potatoes with skin on in a heat safe pyrex or ceramic dish. Put in oven and cook for about 45-60 minutes or until it is soft. You can feel it with your hand (with an oven mitt on) or pierce it with fork to see if its soft all the way through.
  2. Put chickpeas in a bowl and add olive oil, chili powder, garlic powder, salt and pepper. Mix so that the oil and spices are evenly distributed among the chickpeas. Spread chickpeas into a baking sheet and
  3.  Put in the oven at 400° for about 20-30 minutes, moving chickpeas around about halfway through. The chickpeas can roast in the oven while the potatoes are cooking since it is the same temperature.
  4. While the potatoes and chickpeas are baking prepare the balsamic glaze
  5. Once the sweet potatoes have been removed from the oven and slightly cooled, cut them open lengthwise (like a baked potato). If you want, you can spread some butter inside for added flavor. Then, stuff the sweet potatoes with roasted chickpeas and sprinkle goat cheese on top. Then drizzle with balsamic glaze.

Chickpea Stuffed Sweet Potatoes with Balsamic Glaze
 
Author:
Ingredients
  • 4 sweet potatoes
  • 2 cups cooked chickpeas
  • 1 oz. goat cheese (optional - for vegan, use cashew cheese)
  • ¼ cup balsamic reductions
  • 1 tbsp Olive Oil
  • ½ tbsp red chili powder
  • 1 tbsp garlic powder
  • salt & pepper to taste
  • butter (optional)
Instructions
  1. Pre-heat oven to 400°. Wash sweet potatoes and pierce each potato in various spots with a fork. Put whole sweet potatoes with skin on in a heat safe pyrex or ceramic dish. Put in oven and cook for about 45-60 minutes or until it is soft. You can feel it with your hand (with an oven mitt on) or pierce it with fork to see if its soft all the way through.
  2. Put chickpeas in a bowl and add olive oil, chili powder, garlic powder, salt and pepper. Mix so that the oil and spices are evenly distributed among the chickpeas. Spread chickpeas into a baking sheet and
  3. Put in the oven at 400° for about 20-30 minutes, moving chickpeas around about halfway through. The chickpeas can roast in the oven while the potatoes are cooking since it is the same temperature.
  4. While the potatoes and chickpeas are baking prepare the balsamic glaze
  5. Once the sweet potatoes have been removed from the oven and slightly cooled, cut them open lengthwise (like a baked potato). If you want, you can spread some butter inside for added flavor. Then, stuff the sweet potatoes with roasted chickpeas and sprinkle goat cheese on top. Then drizzle with balsamic glaze.

 

Gluten Free Vegetarian by Hannah Healy of Real Food Vegetarian

Over 120 pages of gluten free, soy free, meatless real food recipes along with tutorials and guides to help you make food from scratch so you can save money and be healthy!

Click here to order a copy today!

3 Free E-Books!

Subscribe to my free newsletter and I'll send you my ebooks for FREE! You'll also receive weekly recipes and wellness tips.

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
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