My grandmother taught me a new way to cook sweet potatoes! You should include them in your diet more!

This recipe is simple, nutritious, rich in protein and perfect for lunch or dinner!

Have you ever tried stuffed sweet potatoes? If not, now’s the time! 

My grandmother taught me a new way to prepare sweet potatoes, and since then this recipe has become a favorite here at home. 

It’s so tasty and complete that even meat lovers will be surprised. It’s a simple, nutritious, and incredibly satisfying dish!

This recipe gets a special touch with a filling of roasted chickpeas, walnuts, lactose-free feta cheese and aromatic spices.

It’s a healthy option, full of plant-based proteins, perfect for those looking for convenience without sacrificing flavor.

Want to impress without the hassle? This recipe is ideal for any occasion—whether it’s a light lunch, a comforting dinner, or even a special meal with friends.

Ingredients:

• • 2 medium sweet potatoes, preferably with orange flesh
  • 1/2 cup chopped walnuts
  • 1/3 cup lactose-free feta cheese
  • 120 g cooked chickpeas

• Zest of 1 lemon
• Salt, black pepper, paprika and garlic powder to taste
• Arugula
• Tahini sauce (optional)
• Extra virgin olive oil or vegetable oil

Preparation method:

Cut the sweet potatoes in half lengthwise. Drizzle with olive oil (or vegetable oil), season with salt and pepper, and place them cut-side down on a baking sheet lined with parchment paper.

Spray a little vegetable oil over the potatoes and bake in a preheated oven at 200°C for about 20 minutes.

While the potatoes are baking, prepare the filling:

Chop the walnuts until they form a crumbly mixture. Chop the arugula and mix with the crumbled feta cheese. Set aside.

Season the chickpeas with paprika, garlic powder, lemon zest, and a little vegetable oil, if needed. Mix well and bake for 10 minutes until golden brown.

Remove the potatoes from the oven, turn them flesh side up and mash lightly with a fork.

Stuff the potatoes with the walnut and cheese stuffing, add the roasted chickpeas, and, if desired, finish with a drizzle of tahini sauce.

This recipe is simple, nutritious, rich in protein and perfect for lunch or dinner!