sweet potatoe

Tomato Chickpea Stuffed Potato



Nancy is a Healthy Lifestyle Expert, Weight Loss Coach. She is committed to helping you KILL the fat on your body and the F.A.T. in your mind (false assumed truths) that hold you back from living your best life.

Ok – if you don’t already know, I’m a big fan of sweet potatoes!  They combine easily with so many foods and can be part of the main course, a side dish, snack or even breakfast and dessert!  What can’t this little potato do? Not only do they fill me up, but they are loaded with delicious nutritiousness and oftentimes, easy to make.   And double bonus – they are like comfort food!  

3 Sweet Potato (medium, halved lengthwise)
1 tbsp Extra Virgin Olive Oil
1 Sweet Onion (small, sliced)
2 Garlic (cloves, minced)
2 tbsp Balsamic Vinegar
1 1/2 cups Crushed Tomatoes (from the can)
2 cups Chickpeas (cooked)
2 stalks Green Onion (sliced, divided)


  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Brush the flesh of the sweet potato halves with oil. Bake face-down on the baking sheet for 20 to 30 minutes, or until tender.
  3. Meanwhile, heat a pan over medium-high heat. Cook the onions and garlic in the balsamic vinegar until soft. Add the tomatoes and chickpeas and cook until warmed through, about five minutes. Sitr in half the green onions and set aside.
  4. Divide the sweet potato halves onto plates and top with the tomato chickpea mixture. Garnish with the remaining green onions and enjoy!

Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving equals half a medium sweet potato topped with approximately one cup of the chickpea mixture.

Calories 210
Fat 4g
Saturated 0g
Trans 0g
Polyunsaturated 1g
Monounsaturated 2g
Carbs 38g
Fiber 8g
Sugar 12g
Protein 7g


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