Loaded Sweet Potatoes 3 ways (easy recipe)

Ingredients

• 2 medium Sweet Potatoes (rinsed, dried, and pricked with a fork)
• 1 cup Quinoa (rinsed well before cooking)
• 1 cup Canned Chickpeas (drained and rinsed)
• 1/2 Yellow Bell Pepper (diced)
• 1/4 Red Onion (finely chopped)
• 1 medium Tomato (diced)
• 1 Avocado (diced, for topping)
• 2 tablespoons Extra Virgin Olive Oil (for dressing and roasting chickpeas)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 1 teaspoon Maple Syrup (for dressing and optional sweet topping)
• 1 teaspoon Dijon Mustard
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper (ground)
• 1/4 teaspoon Garlic Powder
• 2 tablespoons Dairy‑Free Sour Cream (optional topping)
• 1 tablespoon Fresh Parsley (chopped)
• 1/4 cup Walnuts (roughly chopped, optional)
• 1 tablespoon Butter (optional, can use vegan butter)
• 1 pinch Cinnamon
• 1 pinch Nutmeg

Instructions

1. Prepare Sweet Potatoes

   Rinse the sweet potatoes, pat dry, and prick each with a fork several times. Place them on a microwave‑safe plate.

   Time: PT2M

2. Microwave Sweet Potatoes

   Microwave on high power for 7 minutes, turning halfway through. Check doneness by inserting a paring knife; it should slide in easily.

   Time: PT7M

3. Rinse Quinoa

   Place 1 cup quinoa in a fine mesh sieve and rinse under cold running water for 30 seconds.

   Time: PT1M

4. Cook Quinoa

   Combine rinsed quinoa with 2 cups water in a saucepan, bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.

   Time: PT15M

5. Preheat Oven & Roast Chickpeas

   Preheat oven to 400°F. Toss drained chickpeas with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on a baking sheet and roast for 15 minutes, shaking halfway.

   Time: PT15M

   Temperature: 400°F

6. Prep Vegetables

   Dice the yellow bell pepper, red onion, tomato, and avocado. Place all in a mixing bowl.

   Time: PT5M

7. Make Dressing

   In a small bowl whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp maple syrup, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.

   Time: PT3M

8. Assemble Quinoa Chickpea Salad

   Add cooked quinoa and roasted chickpeas to the vegetable bowl. Drizzle dressing over the mixture and toss gently to combine.

   Time: PT3M

9. Finish Sweet Potatoes

   Slice each microwaved sweet potato lengthwise, fluff the interior slightly with a fork, and spoon the quinoa chickpea salad into the cavity.

   Time: PT3M

10. Add Optional Toppings

    Top each stuffed potato with a dollop of dairy‑free sour cream, chopped parsley, and if desired, a sprinkle of chopped walnuts, a pat of butter, a pinch of cinnamon, nutmeg, and a drizzle of maple syrup.

    Time: PT2M

11. Serve

    Serve immediately while warm. Enjoy as a hearty lunch or dinner.

    Time: PT0M

Nutrition Facts

Calories

460

Protein

13g

Carbohydrates

68g

Fat

13g

Fiber

11g