Ingredients
1 sweet potato cut in half
2 tbsp of roasted red pepper sauce (Happy Belly Creations recipe can be found here)
1/3 cup of corn
1/3 cup of pickled onions (Happy Belly Creations recipe can be found here)
1/2 avocado
1/2 can of chickpeas
Chickpea spices:
1 tsp of garlic powder
1 tsp of chili powder
1 tsp of onion powder
1 tsp of salt and pepper
Breaded avocado:
1 tsp of salt
1 tsp of onion powder
1 tbsp of gluten free bread crumbs
Directions
- Preheat oven to 400 degrees
- Bake the sweet potato for 40-50 mins until tender and nicely caramelized. (Cooking time can vary depending on size of sweet potato)
- Meanwhile, add all the chickpea spices in a medium size bowl. Stir and combine with the rinsed chickpeas.
- Using the same pan as the sweet potato, roast the chickpeas for 15 minutes.
- In a small bowl combine all the breaded avocado ingredients together. Add in your avocado and cover the sliced avocados in the crumbs. Sit aside.
- Once your sweet potato is baked, use a fork to create a fluffy cavity on each half. Place in your red pepper sauce with the corn and onion to follow. Gently place the breaded avocado over top and surround the sweet potato with your spicy roasted chickpeas.
- Optional: garnish with fresh coriander and add more red pepper sauce overtop.
Looking for a fun healthy vegetarian meal?!! Try this easy, breezy dinner idea. My kids loved it! It was crispy, spicy, sweet and super delicious! Plus it’s a wonderful fun way to spice up a sweet potato!
This recipe serves two. Its gluten-free and vegan! This recipe will take you 40 minutes to make or even try to make it ahead of time. Just place the baked, loaded sweet potato in the fridge (up to 3 days) and heat them up when you need them!