Stuffed Sweet Potato with Beet Hummus, Goat Cheese & Toasted Walnuts

Stuffed sweet potatoes are the perfect balance of hearty, nutritious, and delicious. The natural sweetness of the potato pairs beautifully with the earthy flavors of beet hummus, tangy goat cheese, and crunchy toasted walnuts. This dish brings together wholesome ingredients in a vibrant and satisfying meal that’s packed with nutrients, fiber, and protein. Whether you’re looking for a vegetarian main course or a nutrient-rich side, this Stuffed Sweet Potato with Beet Hummus, Goat Cheese & Toasted Walnuts is an easy and elegant choice.

Ingredients Needed

For the Sweet Potatoes:

• 2 large sweet potatoes, scrubbed and washed
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Beet Hummus:

• 1 medium roasted beet, peeled and chopped
• 1 can (15 ounces) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Water, as needed, for consistency

For the Toppings:

• 1/3 cup crumbled goat cheese
• 1/4 cup toasted walnuts, chopped
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon honey (optional, for drizzling)

Step-by-Step Instructions

Step 1: Bake the Sweet Potatoes

Preheat your oven to 400°F (200°C). Poke a few holes in each sweet potato with a fork. Rub with olive oil, salt, and black pepper. Place them on a baking sheet and roast for 45-50 minutes, or until tender when pierced with a fork.

Step 2: Prepare the Beet Hummus

While the sweet potatoes are baking, prepare the beet hummus. In a food processor, blend the roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Add a splash of water if needed to reach a creamy consistency. Adjust seasoning as desired.

Step 3: Toast the Walnuts

In a dry skillet over medium heat, toast the walnuts for 2-3 minutes until fragrant. Stir frequently to prevent burning. Remove from heat and set aside.

Step 4: Assemble the Stuffed Sweet Potatoes

Once the sweet potatoes are fully cooked, slice them open lengthwise and gently mash the insides with a fork. Spoon a generous amount of beet hummus into each potato. Sprinkle with crumbled goat cheese and toasted walnuts. Garnish with fresh parsley and drizzle with honey if desired.

Step 5: Serve and Enjoy

Serve immediately while warm and enjoy the creamy, tangy, and nutty flavors of this beautifully vibrant dish.

Why This Recipe Works

The combination of flavors and textures makes this dish truly stand out. The creamy beet hummus adds a slight earthiness and depth, while the tangy goat cheese balances the sweetness of the potatoes. The toasted walnuts provide a necessary crunch, and the drizzle of honey enhances the overall flavor profile.

Variations & Customizations

Classic Version

Stick to the original recipe for the perfect balance of flavors.

Vegan Version

Replace goat cheese with a dairy-free alternative or omit it altogether. Swap honey for maple syrup.

Protein-Packed Version

Add cooked quinoa or chickpeas inside the sweet potato for extra protein.

Nut-Free Version

Omit walnuts or replace them with sunflower or pumpkin seeds for a similar crunch.

COOKING Note

Roasting the beet ahead of time makes preparation quicker. You can roast multiple beets and store them in the fridge for up to a week.

Serving Suggestions

This dish pairs well with a fresh arugula salad, a side of quinoa, or roasted vegetables. Serve as a main course or alongside grilled chicken or fish for a protein boost.

Helpful Tips

• Choose evenly sized sweet potatoes for even cooking.
• Roast the beet ahead of time to cut down on prep time.
• Toast the walnuts carefully to avoid burning.
• Adjust hummus consistency by adding small amounts of water until smooth.

Prep Time: 10 minutes

Cooking Time: 50 minutes

Total Time: 1 hour

Nutritional Information (Per Serving)

• Calories: 380
• Protein: 10g
• Sodium: 320mg
• Carbohydrates: 52g
• Fat: 16g
• Fiber: 9g

Common Mistakes to Avoid

• Skipping the toasting step: Toasting the walnuts enhances their flavor and crunch.
• Not seasoning the hummus properly: Taste and adjust salt and lemon juice as needed.
• Overcooking the sweet potatoes: They should be tender but not mushy.
• Forgetting to let the beet hummus rest: Letting it sit for a few minutes allows flavors to meld.

Conclusion

This Stuffed Sweet Potato with Beet Hummus, Goat Cheese & Toasted Walnuts is as beautiful as it is delicious. It’s packed with wholesome ingredients and vibrant flavors, making it a perfect dish for lunch, dinner, or a holiday side. Whether you follow the recipe exactly or customize it to your taste, it’s sure to become a favorite in your meal rotation.

Frequently Asked Questions (FAQs)

Q: Can I make the beet hummus ahead of time?

A: Yes! Store it in an airtight container in the refrigerator for up to 5 days.

Q: Can I use store-bought beet hummus?

A: Absolutely! If short on time, store-bought beet hummus works just as well.

Q: How do I store leftovers?

A: Keep assembled sweet potatoes in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

Q: Can I add protein to this dish?

A: Yes! Try adding grilled chicken, roasted chickpeas, or cooked quinoa for extra protein.

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