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🍽️ Oven Sweet Potatoes Stuffed with Chickpeas and Arugula

488 kcal · 30 min · 4 servings

Oven Sweet Potatoes Stuffed with Chickpeas and Arugula Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius using the top and bottom heat setting.
  2. 2. Thoroughly rinse the sweet potatoes under running water.
  3. 3. Cut the sweet potatoes in half lengthwise.
  4. 4. Place the potato halves on a baking sheet lined with baking paper.
  5. 5. Bake the sweet potatoes in the oven for about 30 minutes.
  6. 6. Put the chickpeas in a colander and rinse them under cold water.
  7. 7. Roughly chop the hazelnuts.
  8. 8. Wash the bell pepper and cut it open lengthwise.
  9. 9. Remove the seeds from the bell pepper.
  10. 10. Dice the bell pepper flesh into small cubes.
  11. 11. Finely grate the cheddar cheese.
  12. 12. Take three-quarters of the grated cheddar and put it in a bowl.
  13. 13. Add the drained chickpeas to the bowl.
  14. 14. Add the roughly chopped hazelnuts.
  15. 15. Add the diced bell pepper to the bowl.
  16. 16. Mix all ingredients in the bowl well together.
  17. 17. Season the mixture with salt and pepper to taste.
  18. 18. Wash the arugula thoroughly.
  19. 19. Dry the arugula in a salad spinner.
  20. 20. Rinse the cherry tomatoes.
  21. 21. Cut the cherry tomatoes in half.
  22. 22. Cut a lemon in half.
  23. 23. Squeeze the juice from the lemon half.
  24. 24. Take a separate bowl for the dressing.
  25. 25. Add olive oil to the bowl.
  26. 26. Add two tablespoons of lemon juice to the bowl.
  27. 27. Add honey to the bowl.
  28. 28. Whisk the dressing vigorously until well combined.
  29. 29. Season the dressing with salt and pepper.
  30. 30. Put the dry arugula into a large bowl.
  31. 31. Add the halved cherry tomatoes to the bowl.
  32. 32. Pour the dressing over the arugula and tomatoes.
  33. 33. Toss the salad gently to ensure it is evenly seasoned.
  34. 34. Carefully remove the sweet potatoes from the oven.
  35. 35. Gently press the inside of the sweet potatoes with a fork to make them fluffy.
  36. 36. Fill the sweet potatoes with the chickpea mixture.
  37. 37. Place the stuffed sweet potatoes back into the oven.
  38. 38. Bake them for another 10 minutes.
  39. 39. Carefully remove the sweet potatoes from the oven.
  40. 40. Place the sweet potatoes on the plates.
  41. 41. Place the arugula salad on top of the sweet potatoes.
  42. 42. Sprinkle the dish with the remaining grated cheddar.

Nutrition per serving