Description
A vibrant dish that features roasted sweet potatoes filled with creamy beet hummus, tangy goat cheese, and crunchy toasted walnuts.
Ingredients
Scale
- 2 large sweet potatoes, scrubbed and washed
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 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
- 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 using a fork.
- Rub the sweet potatoes with olive oil, salt, and black pepper. Roast them for 45-50 minutes until fork-tender.
- In a food processor, combine roasted beet, chickpeas, tahini, lemon juice, garlic, olive oil, cumin, salt, and pepper. Blend until smooth, adding water for consistency.
- Toast the chopped walnuts in a dry skillet over medium heat for 2-3 minutes until fragrant.
- Slice the cooked sweet potatoes open lengthwise and mash the insides to create space for filling.
- Spoon beet hummus into each potato and top with goat cheese and walnuts. Finish with fresh parsley and a drizzle of honey if desired.
- Serve warm and enjoy!
Notes
Leftover stuffed sweet potatoes can be stored in the refrigerator for up to three days. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 15mg