Stuffed sweet potatoes with chickpeas


Everyone has days when a snack is just not enough. So what's a great snack that's filling and won't trigger their IBS symptoms? Try this twist on sweet potatoes. It fits a low FODMAP plan and is a tasty way to fill up. Cut this recipe in half for a single serving or to use as a side!  


Watch the video below to see how it's made.


Need: 4 medium sweet potatoes, cut in half lengthwise

Prep the chickpeas: - 2 teaspoon coconut oil - 1 can, drained chickpeas - 1 teaspoon garlic powder - 1 teaspoon ground cumin - ½ teaspoon finely grated fresh ginger - 1 tablespoon pure agave nectar - 1 tablespoon gluten-free tamari soy sauce - ½ teaspoon Cholula hot sauce Making the ginger tahini sauce: - 1 teaspoon finely grated fresh ginger - ¼ cup tahini - 1 lime, juiced (about 2 tablespoons of juice) - 1-2 tablespoons gluten-free soy sauce - 2-3 tablespoons agave nectar

- 1 teaspoon Cholula hot sauce - 2-3 tablespoons hot water to thin The garnish: - 2 green onions, sliced - ¼ cup chopped cilantro 

- sesame seeds - lime wedges Preheat the oven to 400º degrees. Line a baking dish with 2-inch sides with parchment paper or aluminum foil. Set the sweet potatoes, flesh side down and bake until tender. About 25 minutes. While sweet potatoes are baking, heat grapeseed oil in a skillet over medium heat. In a medium bowl, toss the chickpeas with the garlic powder, cumin, ginger, agave, tamari, and hot sauce. Transfer the chickpeas to the skillet. Sauté chickpeas until visibly browned and lightly dried. The spices should form a golden “crust” on the outside of the chickpeas. Using the same bowl that you tossed the chickpeas in, quickly whisk together the tahini sauce. Mix the ginger, tahini, lime juice, tamari, agave, and hot sauce. Once it’s smooth, add a little bit of hot water to get the sauce to pourable consistency. Whisk thoroughly and set aside.


Place baked sweet potatoes on plates or a platter. Top the sweet potato halves with tahini sauce, the cooked chickpeas, green onions, cilantro/herbs, sesame seeds, and extra hot sauce. Serve lime wedges on the side. Enjoy immediately.



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