Stuffed Sweet Potatoes with Hummus and Avocuddle. A dish that tastes so good, and even better still, nourishes the body in an amazing way.
Sweet potatoes feed our bodies with healthy protein and with a generous amount of vitamin C. They take care of our eyes with vitamin A; and also contain vitamins K, E, and those from B group. They are definitely the better choice and healthier than regular potatoes. Their taste is so sweet and delicious. Why not try making your chips with these? I want to encourage you to something different, because sometimes it’s worth diversifying your food choices.
The stuffing I’m proposing is guacamole – an avocado paste; my number one choice for salutary properties for the body and brain, sensational nutritional value. Avocado consumption can regulate sugar levels, fight bad cholesterol, reduce the risk of cancer and improve brain function. So grab an avocado and nourish yourself as there is nothing more important than your happy and healthy self. Let’s avo-cuddle!
I also stuff it with hummus, which is made from chickpeas. Chickpeas or so called Italian peas is a plant protein treasure. Vegans, or vegetarians wanting to look good, love this fat burning goodness. Chickpeas can help to shift unnecessary pounds, contribute to lowering bad cholesterol (high cholesterol in later years can cause atherosclerosis), you don’t want that, right? It can also promote blood pressure reduction because it expels excess sodium from our bodies. It has a delicately nutty flavor. It’s also perfect for hummus and falafel. So now you know all about the goodness you gonna eat, let’s make the Stuffed Sweet Potatoes with Hummus and Avocuddle.
- time 1 hour
- difficulty easy
- diet plant based/vegan; no dairy, gluten/wheat, eggs, meat
WHAT YOU NEED
4 sweet potatoes
1 large ripe avocado
1 small onion
Sea salt or Himalayan salt
1 can of chickpeas (or cup of boiled chickpeas)
1 clove of garlic
Pinch of coriander (powder)
A pinch of cumin (powder)
pinch of salt
two spoon of fresh lemon juice
a tablespoon of extra virgin olive oil
- I heat the oven to 200 ° C
- I clean the sweet potatoes well, then I poke each two or three times with a fork to stop them from exploding in the oven
- I put the baking paper on the baking tray. Then on the prepared tray the sweet potatoes
- Bake until soft, 45 minutes to 1 hour
- Baked I gently remove from the oven (check the centre is soft with a fork) and then stuff with guacamole and hummus
Guacamole (avocado paste)
I cut the avocado in half, get rid of the pip. Then I put the pulp into a small bowl. Then add chopped 1/2 of a small onion, a pinch of sea salt or Himalayan salt, all crushed with fork and voila! The perfect guacamole version you will find here: Gucamole Ideal, Avocado and Vegetable Paste
Hummus (chickpea paste)
I put the chickpeas into a blender, add a clove of garlic, a pinch of salt, a pinch of ground cumin and coriander, 2 tbsp tahini (sesame paste), a few drops of olive oil and 1/3 cup of water. I blend it all for 1-2 minutes – until I get a very smooth paste / hummus. After a super version of the recipe for the hummus with all ingredients I invite you here: The famous Hummus!
Sharing is caring, so you if I could ask for your help to share this good for the body and soul recipe with your loved ones and your friends my heart will be utterly grateful.