About this Recipe
Serves: 2 | Prep Time: 10 mins | Cook Time: 45-50 mins | Total: 55-60 mins
Health Benefits
Ginger Honey
Warm, metabolism-boosting, digestive support
Sweet potato
Beta-carotene, vitamin C, potassium, resistant starch
Chickpeas
Complete protein, fiber, phytonutrients
Fresh herbs
Volatile oils, antimicrobial, nutrient-dense
Ingredients
Instructions
Sweet Potatoes:
- 1 Preheat oven to 200°C (400°F)
- 2 Scrub sweet potatoes clean
- 3 Pierce with fork multiple times
- 4 Rub lightly with oil, season with salt and pepper
- 5 Place on baking tray
- 6 Bake 45-50 minutes until very tender (test with fork)
Chickpea Filling (can be prepared while potatoes bake):
- 7 In bowl, combine diced onion, celery, tomato
- 8 Add cooked chickpeas
- 9 Add all herbs: parsley, cilantro, mint
- 10 Drizzle with oil and lemon juice
- 11 Add honey, cumin, coriander, salt, pepper
- 12 Mix gently but thoroughly
- 13 Let sit 5-10 minutes for flavors to meld
Yogurt Sauce:
- 14 Mix yogurt with chopped dill and basil
- 15 Add lemon juice and minced garlic
- 16 Season with salt and pepper
- 17 Set aside
Assembly:
- 18 When sweet potatoes are done, let cool slightly (2 minutes)
- 19 Cut each potato in half lengthwise
- 20 Scoop out center slightly to create room for filling
- 21 Pile herbed chickpea mixture on each half
- 22 Drizzle generously with yogurt-herb sauce
- 23 Garnish with extra herbs and pomegranate arils if desired
- 24 Serve warm