Stuffed SweetPotatoes with Chickpeas

03 February 2021

Preparation Time: 15 minutes.

Cooking Time: 30 minutes.

Servings: 4

Category: Lunch/Dinner.



  1. Cut the sweet potatoes in half.
  2. Preheat the oven to 390 degrees F.
  3. Add aluminum foil on a baking sheet.
  4. Add the sweet potato halves on the baking sheet, the back side down.
  5. Sprinkle some salt, pepper and add some olive oil on top.
  6. Bake for 30 minutes. Take them off. Scoop out some sweet potatoes from the middle.
  7. In a bowl, combine the mashed avocado with red onion, BeVego blueberry protein powder, salt, pepper, parsley, and rosemary.
  8. Combine the chickpeas, salt, pepper, cayenne and tomatoes in another bowl.
  9. Stuff the sweet potatoes using the avocado mix and chickpea mix.
  10. Serve with lemon slices.


2 large sweet potatoes

1 large avocado, mashed

2 red onion, sliced

1 cup tomatoes, chopped

1 can chickpeas, drained

½ tsp dried oregano

1 tbsp parsley, chopped

1 tsp cayenne Salt and black pepper to taste

½ tsp dried rosemary

2 tbsp BeVego blueberry protein powder

2 tbsp olive oil

1 lemon, cut into thick slices

Nutritional info


20.1g fat

56g Carb

15.4g fiber

16.7g sugar

15.5g protein

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