Protein Stuffed and baked Sweet Potato – A Complete Meal

Have you ever thought of turning a baked Sweet Potato into a Complete Meal? Yes you can do it. These cute tuberous roots are packed with both nutrients and a sweet flavor. They are among the most nutritious foods in the vegetable kingdom- packed with calcium, potassium, and vitamins A and C. Let’s make complete dinner out of it.

This recipe is divided in three parts

1. Baking Sweet Potatoes
2. Chickpeas and green peas salad preparation
3. Yogurt dip

Ingredients

Sweet Potatoes – 3-4 medium sized

Chickpeas green peas salad ingredients

• 2 cup soaked, boiled chickpeas
• 1/2 cup fresh peas
• 1 1/2 teaspoons olive oil
• 1/2 teaspoon each cumin,
• 1/2 teaspoon coriander,
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt or black salt or Pink Himalayan salt
• 1/2 cup tomatoes, diced
• 1/2 cup chopped cilantro, minced
• 1/2 cup onions chopped
• 1 cup chopped colored peppers
• 3 tablespoons lemon juice
• Any vegetables of your choice

Yogurt dill Sauce Ingredients:

• 1/4 cup Hung yogurt
• 1 clove of fresh garlic
• 4 teaspoons finely chopped fresh dill or cilantro or mint
• 1/4 teaspoon salt
• Water ( As per need)

Instructions

1. Preheat the oven to 400 degrees F and line baking sheets with foil. Bake for about 25-30 minutes, until the potatoes are tender. Alternatively, you can boil the potatoes (charred taste in baked potatoes makes the dish awesome.)
2. In a medium bowl, toss the chickpeas, green peas with olive oil, spices, onions, lemon juice, colored peppers, tomatoes and salt until coated. You can also sauté them lightly in a pan or spread in a baking tray for 10-15minites.
3. In another medium bowl, whisk together hung yogurt, mint/dill/cilantro, salt, crushed garlic, pepper. Add water, whisking after each addition, until it is easily drizzled. Adjust the taste of the sauce and adjust as needed to make sure it’s flavorful. Chill it in the fridge until you are ready to serve.
4. When the potatoes and chickpeas salad are ready, remove them from the oven or pan. Place the potatoes on a serving platter. Do the plating as colorful as you can. Flip potatoes flesh-side up and scoop down the insides a little bit. Then top with salad, sauce and garnish.

Serve immediately.