The smooth and sweet taste of sweet potatoes makes them one of the yummiest vegetables. Their high mineral and vitamin content makes them one of the healthiest. They are an easy digestive gluten-free carbohydrates with so many good-for-you benefits.
I never feel guilty about eating carbs when it comes to sweet potatoes. Sweet potatoes give you great energy and stamina because of their high starch content. They contain many vitamins such as Vitamin C and E and have a huge amount of carotenoids, such as beta-carotene, which makes them great for cancer protection. Their high mineral, vitamin and fiber content make sweet potatoes one of the super foods on this planet.
In addition, sweet potatoes get extra points for their unbeatable yumminess!
I love them baked or broiled, sprinkled with some sea salt, pepper and a bit of olive oil. Lately I have really grown to love eating this beautiful root vegetable without any butter, or sugar. For my kids I still sprinkle them with Maple Syrup and a bit of organic unsalted butter, but I personally appreciate their lovely sweet taste simply for what it is.
Baking sweet potatoes is a simple, fast and healthy way to prepare this vegetable. I personally don’t use a microwave, but baking them in the oven really doesn’t take up that much time either.
This baked sweet potato dish with chickpeas and goat cheese is one of my favorite meatless dishes. The vegetarian protein from the chickpeas make this recipe a wonderfully tasty dish and I promise you will not miss any meat! The melted goat cheese compliments the sweetness of the potato perfectly!
These baked potato boats also make great side dishes for any outdoor Barbecue during the Summer. So light and tasty!
Here is what you need:
2 Sweet Potatoes
1/2 cup canned Chickpeas
- preheat oven to 400 degrees
- cut sweet potatoes in half
- bake on a sheet for about 10-12 minutes until center is soft
- take sweet potatoes out of the oven, with a spoon, lightly loosen and scrape out center, add salt, pepper and garlic powder and gently put potato mix back into the potato halves
- top with chickpeas and goat cheese, thyme and bake for another 12-15 minutes