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Chickpea Stuffed Sweet Potato from Heather Tobey

Chickpea Stuffed Sweet Potato

When you eat a meal that satisfies you not only in your stomach, but also your taste buds and your hearts tasty wishes, you can enjoy it fully and then move on with your day! You won’t feel held captive by thoughts of food and what time you can eat next. (Secret: you can eat whenever the hell you wanna eat!) So, what’s on this plate?

Ingredients: Half of a large roasted sweet potato Red onion

Purple cabbage 


Coconut oil Spices galore: cumin, red chili flakes, salt, pepper, garlic, whatever else you love


Recipe: Roast a large sweet potato for 45 minutes to an hour on 375 degrees. Once cooked cut in half, one half to eat now and the other to eat later. In a pan, heat coconut oil on medium heat. Once pan is hot, toss in the spices you chose and stir for 1 minute. Toasting the spices like this brings their flavor out! Once super fragrant, toss in red onion, purple cabbage, and chickpeas and stir for 7-10 minutes, or until the cabbage wilts and the chickpeas start browning. Top half of the sweet potato with chickpea mixture and drizzle with tahini. Enjoy!

Fun fact! Purple cabbage’s color comes from a high antioxidant level of anthocyanin. It also carries vitamin A and C, magnesium, and fiber. When cooked, the vitamin and mineral capacity decreases but the antioxidants are made more available for the body to use.

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