Gluten Free Vegetarian Baked Stuffed Sweet Potato
Course
Main Dish
Cuisine
Vegetarian
Servings
4
people
Servings
4
people
Ingredients
4
sweet potatoes
medium
4
tablespoons
chives
chopped
400
grams
canned chickpeas
drained
1/2
cup
cashews
raw and unsalted
1
cup
basmati rice
Juice of half a lemon
Cracked pepper
200
grams
reduced-fat cottage cheese
Instructions
Boil a large pot of water and once at boiling point, add the rice.
Reduce heat and simmer for 15 minutes, until the rice is tender and cooked.
Preheat oven to 200C.
Place the sweet potatoes on a baking tray and cook for 30 minutes.
After 30 minutes, remove, prick the skin and cook for another 20-30 minutes until the sweet potatoes are cooked through and soft.
Cut open the cooked sweet potatoes with a large knife or scissors and fill each with some cottage cheese.
Scatter the rice and chickpeas on top of the cottage cheese.
Finish with the chopped chives, cashews, a squeeze of lemon and some cracked pepper.
Serve immediately.
Recipe Notes
Serves: 4. Calories per serve: 402
Print Recipe
Gluten Free Vegetarian Baked Stuffed Sweet Potato
Votes:
1
Rating:
5
You:
Rate this recipe!
Course
Main Dish
Cuisine
Vegetarian
Servings
people
Ingredients
4
sweet potatoes
medium
4
tablespoons
chives
chopped
400
grams
canned chickpeas
drained
1/2
cup
cashews
raw and unsalted
1
cup
basmati rice
Juice of half a lemon
Cracked pepper
200
grams
reduced-fat cottage cheese
Course
Main Dish
Cuisine
Vegetarian
Servings
people
Ingredients
4
sweet potatoes
medium
4
tablespoons
chives
chopped
400
grams
canned chickpeas
drained
1/2
cup
cashews
raw and unsalted
1
cup
basmati rice
Juice of half a lemon
Cracked pepper
200
grams
reduced-fat cottage cheese
Votes:
1
Rating:
5
You:
Rate this recipe!
Instructions
Boil a large pot of water and once at boiling point, add the rice.
Reduce heat and simmer for 15 minutes, until the rice is tender and cooked.
Preheat oven to 200C.
Place the sweet potatoes on a baking tray and cook for 30 minutes.
After 30 minutes, remove, prick the skin and cook for another 20-30 minutes until the sweet potatoes are cooked through and soft.
Cut open the cooked sweet potatoes with a large knife or scissors and fill each with some cottage cheese.
Scatter the rice and chickpeas on top of the cottage cheese.
Finish with the chopped chives, cashews, a squeeze of lemon and some cracked pepper.
Serve immediately.
Recipe Notes
Serves: 4. Calories per serve: 402