Gluten Free Vegetarian Baked Stuffed Sweet Potato
Servings
4people
Servings
4people
Ingredients
  • 4 sweet potatoesmedium
  • 4tablespoons chiveschopped
  • 400grams canned chickpeasdrained
  • 1/2cup cashewsraw and unsalted
  • 1cup basmati rice
  • Juice of half a lemon
  • Cracked pepper
  • 200grams reduced-fat cottage cheese
Instructions
  1. Boil a large pot of water and once at boiling point, add the rice.
  2. Reduce heat and simmer for 15 minutes, until the rice is tender and cooked.
  3. Preheat oven to 200C.
  4. Place the sweet potatoes on a baking tray and cook for 30 minutes.
  5. After 30 minutes, remove, prick the skin and cook for another 20-30 minutes until the sweet potatoes are cooked through and soft.
  6. Cut open the cooked sweet potatoes with a large knife or scissors and fill each with some cottage cheese.
  7. Scatter the rice and chickpeas on top of the cottage cheese.
  8. Finish with the chopped chives, cashews, a squeeze of lemon and some cracked pepper.
  9. Serve immediately.
Recipe Notes

Serves: 4. Calories per serve: 402

Print Recipe
Gluten Free Vegetarian Baked Stuffed Sweet Potato
Baked Stuffed Sweet Potato
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
Baked Stuffed Sweet Potato
Instructions
  1. Boil a large pot of water and once at boiling point, add the rice.
  2. Reduce heat and simmer for 15 minutes, until the rice is tender and cooked.
  3. Preheat oven to 200C.
  4. Place the sweet potatoes on a baking tray and cook for 30 minutes.
  5. After 30 minutes, remove, prick the skin and cook for another 20-30 minutes until the sweet potatoes are cooked through and soft.
  6. Cut open the cooked sweet potatoes with a large knife or scissors and fill each with some cottage cheese.
  7. Scatter the rice and chickpeas on top of the cottage cheese.
  8. Finish with the chopped chives, cashews, a squeeze of lemon and some cracked pepper.
  9. Serve immediately.
Recipe Notes

Serves: 4. Calories per serve: 402