Taco-Stuffed Sweet Potato with Crispy Chickpeas & Sriracha Yogurt Sauce
Servings
Ingredients
- 3-4 Sweet Potatoes
- 1 lb Ground Meat of Choice
- 1 packet Taco Seasoning
- 1 can Chickpeas, Rinsed and dried
- 1/2 tsp Sea Salt
- 1 tsp Cumin
- 3/4 tsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/4 tsp Cayenne or Red Pepper Flakes
- 1-2 Tbsp Oil, For sautéing
Sriracha Yogurt Sauce
- 1/2 cup Plain Greek Yogurt
- 1 dash Cumin
- 1/2 tsp Sriracha, Or more, to taste
- Water, To thin
Instructions
- Bake sweet potatoes at 400°F for 45-60 minutes.
- Brown the ground meat, about 8-20 minutes over medium-high heat, and season with taco seasoning.
- Add one tablespoon of oil to another large skillet over medium heat. Add chickpeas and seasonings, then sauté until crispy, about 10-12 minutes.
- Mix yogurt, sriracha, cumin, and a splash of water until smooth.
- Slice open each sweet potato, fill with taco meat and crispy chickpeas, then drizzle with sauce.
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