Guacamole-Stuffed Sweet Potatoes

Love this recipe for stuffed sweet potatoes.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step: 2

Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.

Step: 3

Cook in the preheated oven until cooked through and tender, about 25 minutes.

Step: 4

Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.

Step: 5

Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.

Step: 6

Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

Per Serving: 224 calories; protein 5.7g; carbohydrates 40.1g; fat 5.1g; sodium 530.1mg.

The most clear way to pick a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re cooking pasta, make sure for a simple healthy dish . Made steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But sometimes you can make a dish do more often .