Lunch Box: Vegan Chickpea and Beetroot Loaded Sweet Potatoes

Here is a twist on the humble baked potato and beans!

If you were wondering why sweet potatoes are considered to be a better option than their white potato cousin, it's because they are packed with more vitamins while being less calorific, so all in all, they give the better pay off!

Aside from that, they are a bit yum.

Healthy baked sweet potato

While it takes a bit of time to roast potatoes, this is actually an easy peasy recipe for lunch. I pop my potatoes in the oven in the evening while I'm prepping dinner and that way it only takes 10 minutes to put together the chickpea stuffing in the morning (if that!). Then, all you need is a box for your potato and a box for your chickpeas and you're good to go.

Baked sweet potato with chickpea stuffing

This recipe actually gives you all the classic cosy baked potato feels while being extra healthy and extra tasty. Give it a go!

Vegan Chickpea and Beetroot Loaded Sweet Potato Recipe

🍴   Serves: 3
⏰ Prep Time: 10 minutes
🍳 Cook Time: 35-40 minutes
⏳  Total Time: 50 minutes
🎯 Calories: 287 per serving

🌱 Dietary Information: Vegetarian, Vegan, Gluten-free, low-Fat, dairy-free.

Ingredients
3 sweet potatoes
400g tin boiled chickpeas drained (1 tin)
100g baby beetroots sliced
50g feta cheese (optional)
1 lemon juiced
1/2 tsp chilli flakes
1 tsp garlic granules
1/2 red onion finely sliced
2 tsp malt vinegar
1/2 tsp sea salt
80g rocket

Method

Chickpea stuffing

1. Preheat the oven to 250℃. Pierce the sweet potatoes with a fork and place in a roasting tray to bake for 35 - 40 minutes.

2. Meanwhile, in a large bowl, mix together the chickpeas, beetroot, feta, chilli, garlic granules and lemon juice.

3. In a separate small bowl coat your sliced onion in vinegar and sea salt.

4. When your sweet potatoes are baked, stuff them with your chickpea mixture and top it off with your onions and rocket.

Enjoy!