Thursday, February 22, 2018

Sweet Potatoes Stuffed with Quinoa & BBQ Chickpeas

Still loving sweet potatoes as savory dinner dishes. Over the weekend I baked sweet potatoes, wrapped in foil, in the toaster oven. While they were cooking I made a quinoa and the BBQ Chickpeas. Yummy!!!

  • 2 large sweet potatoes, wrapped in foil
  • 1/2 cup quinoa, rinsed
  • 1 can chickpeas, rinsed and drained
  • 1/2 cup BBQ sauce
  • vegan Parm shreds

Cook sweet potatoes in toaster oven (or regular oven) at 375 until done. Depending on the size this can take from 45 minutes to over an hour.

Place the quinoa in a saucepan with 1 cup lightly salted water. Bring to a boil over high heat, then reduce and simmer for 10-15 minutes or until the water has been absorbed.

Toss chickpeas in a small skillet with the BBQ sauce. Warm over medium heat and stir occasionally.

To serve, put the sweet potato on your plate and split down the middle, stuff with quinoa and chickpeas. Garnish with shredded vegan parm if desired.


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