Ingredients
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)
Instructions
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.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 380
- Sodium: 320mg
- Fat: 16g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 10g