Chickpea & Pineapple Stuffed Sweet Potatoes

About This Recipe

Chickpea & Pineapple Stuffed Sweet Potatoes make an easy plant powered dish perfect for meal prep, entertaining, or just a simple family dinner.

Ingredients

• 3 small sweet potatoes
• 1 cup chickpeas, cooked and drained
• 1 cup diced pineapple
• 1 red jalapeño, diced
• 1 teaspoon coconut oil
• salt, to taste
• cilantro, for garish
• 1 tablespoon almond butter
• 1 tablespoon lime juice
• 2 tablespoons coconut aminos
• 1/2 teaspoon red pepper flakes

Instructions

1. Preheat oven to 400 degrees Fahrenheit. Poke holes in the sweet potatoes. Bake for 45 minutes to 1 hour or until soft.
2. While sweet potatoes bake, make the sauce. Combine all ingredients into a small bowl and whisk until smooth.
3. When the sweet potatoes have about 15 minutes left, make the chickpea pineapple mixture. Heat a small-medium sauté pan over medium heat. Add 1 teaspoon coconut oil and let heat up for about 30 seconds.
4. Add pineapple and sauté for 3-5 minutes, stirring occasionally. Add chickpeas, 3/4 of the diced jalapeño, and salt and stir to combine.
5. Add about 3/4 of the sauce to the sauté pan, leaving behind about 1 tablespoon. Let simmer on low for 10 minutes to allow to thicken and coat mixture.
6. When sweet potatoes are done, remove from oven and cut a slit through the middle. Gently press in on both ends to allow room for toppings. Divide chickpea and pineapple mixture among the 3 potatoes, splitting evenly.
7. Top with remaining sauce, diced jalapeño, and cilantro.
8. Enjoy!