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Anyone who knows me already knows: One of my absolute favorite ingredients is the sweet potato. I just like this sweet taste and the beet-like consistency. No matter whether from the oven, mashed, as a puree or filled like this variant – I like to eat sweet potatoes for life. In this article, I’ll show you how to prepare a stuffed sweet potato with chickpeas, rocket-spinach mixture and a wonderful lemon vinaigrette.
This recipe embodies a combination of flavors that is perfect for me. It’s sweet and fresh at the same time and the mix of rocket and spinach promises a combination of tart and mild flavors. The chickpeas give this creation a bit bite and the lemon cream with the lemon vinaigrette gives the sweet potato the final kick. In short: Here you can see my current favorite recipe.
The preparation is simple: The sweet potato is halved, rubbed with olive oil and pre-cooked in the oven. Meanwhile, the lemon vinaigrette is mixed with lemon juice, vinegar, oil and a little sweetness. For the cream, just mix light cream (or cream fraiche) with lemon zest, lemon juice and pepper. Finally, the chickpeas only have to be washed and placed ready. The cooked sweet potato is then taken out of the oven and hollowed out with a teaspoon. For the filling, the cavity is then smeared with the cream and filled with chickpeas. On top of this is a bed of rocket and baby spinach, which is sprinkled with lemon vinaigrette and lemon cream. A few more chickpeas on the cream then round off the dish.
You can find more delicious recipes with sweet potatoes here .
Nutritional Information per serving
Calories: 375 – Protein: 8g – Fat: 16g – Carbs: 49g
Sweet potato stuffed with chickpeas, arugula and lemon vinaigrette
- 1 large sweet potato (600g)
- 100g cream light
- 1/2 lemon
- 2 tbsp olive oil
- 1/2 tsp vinegar
- salt, pepper
- 20g arugula
- 20g baby spinach
- 20g chickpeas
- Step 1 Heat the oven to 180 degrees convection. Cut the sweet potato in half and rub with olive oil. Season with salt and pepper on both sides and cook on a baking tray with baking paper in the oven for about 35 minutes. Meanwhile, mix 1 tablespoon of olive oil with some vinegar and stir in the juice of half a lemon. Sweeten with 1-2 drops of sweetener
- Step 2 Season the cream lightly with some pepper and stir in the zest of half a lemon. Then mix with the last of the lemon juice.
- Step 3 Take the sweet potato out of the oven, let it cool briefly and then scrape out the inside in the middle with a teaspoon. Then lightly spread with cream, fill with chickpeas and top with arugula and spinach. Then drizzle with lemon vinaigrette and spoon 1-2 tablespoons of the cream over each sweet potato. Finally, top with the remaining chickpeas.