Baked Sweet Potato

Baked Sweet Potato is a delightful Moroccan-inspired breakfast dish that combines the natural sweetness of sweet potatoes with high-protein toppings. This dish is not only nourishing but also bursting with flavors from spices and garnishes.

Ingredients

• Sweet potatoes - 2 medium (about 300g each)
• Chickpeas - 1 cup (cooked or canned, drained and rinsed)
• Greek yogurt - 1/2 cup (plain, low-fat)
• Tahini - 2 tablespoons
• Olive oil - 1 tablespoon
• Ground cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons (chopped)
• Lemon juice - 1 tablespoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Wash and pierce each sweet potato several times with a fork.
3. Place the sweet potatoes on a baking sheet and bake for 30-35 minutes, or until tender.
4. While the sweet potatoes are baking, heat olive oil in a pan over medium heat.
5. Add chickpeas, cumin, paprika, salt, and black pepper to the pan. Stir and cook for about 5-7 minutes until heated through and slightly crispy.
6. In a small bowl, mix the Greek yogurt with tahini and lemon juice until smooth.
7. Once the sweet potatoes are done, remove them from the oven and let them cool slightly.
8. Cut each sweet potato in half lengthwise and fluff the insides with a fork.
9. Top each sweet potato half with the spiced chickpeas, a dollop of the yogurt-tahini sauce, and a sprinkle of chopped parsley.
10. Serve warm and enjoy your Moroccan-inspired breakfast.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 7 g
• Sodium: 400 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• High in fiber, promoting digestive health.
• Rich in protein from chickpeas and Greek yogurt, supporting muscle health.

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