Chickpea & Pineapple Stuffed Sweet Potatoes make an easy plant powered dish perfect for meal prep, entertaining, or just a simple family dinner.
Can we take a second and just look at the pictures?! I’m not one to brag, but I am so so happy with how these pictures turned out! If you have followed me for a little, or go back to some of my older posts, you can see that photography wasn’t my strong point. Sure I can make good food, but no one wants to make food that looks like crap. I absolutely love these pictures and am so proud of them.
Back to the important part, these stuffed sweet potatoes! I can eat just about anything with a sweet potato and be happy. In fact, most days I do. Eggs, ground meat, avocado, nut butters, tuna fish, fruit…the list can go on. They make themselves into my mouth some way or another and are one of my favorite sources of healthy carbs. Instead of just my usual way of having them as a side, I wanted to change it up a bit. That is where the stuffed sweet potato comes in.
I think most people can agree that things are better stuffed. Baked potatoes, cookies, peppers, mushrooms, burgers, chicken… There is just something about adding food inside food that intrigues people. And I am all about it. More flavor and textures please.
These stuffed sweet potatoes are baked and then stuffed with a simple chickpea and pineapple mixture. I have been adding summer fruit to just about all my meals and pineapple pairs so well here. It adds a nice sweetness to contrast the chickpeas. And the sauce is the icing on the cake. A little sweet from the almond butter and tangy from the coconut aminos and lime juice. If you don’t have coconut aminos you can use gluten free soy sauce or just soy sauce if you aren’t gluten free.
These stuffed sweet potatoes make for a perfect plant powered meal or side dish. If you want some more protein feel free to add ground chicken or turkey in the mixture. You can also top with some yogurt for a little creaminess!
Chickpea & Pineapple Stuffed Sweet Potatoes
Stuffed Sweet Potatoes
- 3 small sweet potatoes
- 1 cup chickpeas, cooked and drained
- 1 cup diced pineapple
- 1 red jalapeño, diced
- 1 teaspoon coconut oil
- salt, to taste
- cilantro, for garish
- 1 tablespoon almond butter
- 1 tablespoon lime juice
- 2 tablespoons coconut aminos
- 1/2 teaspoon red pepper flakes
- Preheat oven to 400 degrees Fahrenheit. Poke holes in the sweet potatoes. Bake for 45 minutes to 1 hour or until soft.
- While sweet potatoes bake, make the sauce. Combine all ingredients into a small bowl and whisk until smooth.
- When the sweet potatoes have about 15 minutes left, make the chickpea pineapple mixture. Heat a small-medium sauté pan over medium heat. Add 1 teaspoon coconut oil and let heat up for about 30 seconds.
- Add pineapple and sauté for 3-5 minutes, stirring occasionally. Add chickpeas, 3/4 of the diced jalapeño, and salt and stir to combine.
- Add about 3/4 of the sauce to the sauté pan, leaving behind about 1 tablespoon. Let simmer on low for 10 minutes to allow to thicken and coat mixture.
- When sweet potatoes are done, remove from oven and cut a slit through the middle. Gently press in on both ends to allow room for toppings. Divide chickpea and pineapple mixture among the 3 potatoes, splitting evenly.
- Top with remaining sauce, diced jalapeño, and cilantro.
Are you a fan of sweet potatoes? Have you ever stuffed them?
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