Sweet and spicy stuffed sweet potatoes with microgreens
Recipe + ingredients
Ingredients
4 sweet potatoes, cut in half lengthwise
For the filling:
2 tbsp coconut oil
half a can of chickpeas
1 tsp garlic powder
1 tsp. cumin
1/2 tsp. grated ginger
1/4 tsp. Coriander
1 s.l. Honey/ maple syrup
1 s.l. soy sauce
1/2 tsp. Sriracha
micro plants of your choice
Preparation
In a preheated oven at 200 degrees, bake the sweet potatoes for 20- 25 minutes. until soft.
Meanwhile, heat the coconut oil over medium heat. Add the chickpeas to a bowl and mix with the rest of the ingredients and sauté until the chickpeas are fragrant and slightly tender (about 5-8 minutes, stirring occasionally).
Serve the chickpeas on top of the baked sweet potatoes and garnish with your favorite micro greens!
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