Sweet potatoes on their own are packed with nutrients, such as fibre, protein, and Vitamin A. When combined with vegetables like broccoli and protein-rich chickpeas, it’s even more nutritious and delicious!
Broccoli and Walnut Stuffed Sweet Potatoes
5 medium sweet potatoes
3/4 cup canned chickpeas, drained
1/2 tsp cumin
1/4 tsp paprika
1 cup broccoli florets, finely chopped
1/8 cup toasted walnuts, finely chopped
1/4 cup dried cranberries or Craisins, roughly chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4-1/2cup vegetable broth
Salt & pepper to taste
**Optional: Feta cheese to top it off
Preheat oven to 400°F.
Arrange potatoes in a large glass baking dish and prick a few times with a fork.
Bake for 50-60 minutes, or until fork-tender. Cool for 10 minutes, or until cool enough to handle.
While potatoes are baking, saute the chickpeas over medium heat and combine the cumin and paprika. Cook for about 5 – 10min. Set aside.
Cut each potato lengthwise, and carefully scoop the flesh out and into a mixing bowl (be sure to carefully leave about a 1/3-inch-thick potato “shell” inside). Mash the potatoes with enough vegetable broth to create a nice, mashed potato texture.
Stir in the broccoli, chickpea mixture, walnuts, dried cranberries, nutmeg, garlic powder, onion powder, and pepper. Spoon the filling back into each potato shell, mounding as needed. Can be prepared to this point up to a day in advance, cover and refrigerate to store.
To bake, with potatoes at room temperature, spray lightly with olive oil (optional) then bake for 10-15 minutes, or until heated through.
You may cover the potatoes loosely with parchment paper to prevent over-browning, as desired.
Serve on its own or top with crumbled feta cheese.