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–+ servings

Taco-Stuffed Sweet Potato with Crispy Chickpeas & Sriracha Yogurt Sauce

Course: Entrees, lunch
Pulse Type: Chickpeas
Specialty Diet: Gluten Free
Occasion: Healthy Comfort Foods
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 Servings
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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

  1. Bake sweet potatoes at 400°F for 45-60 minutes.

  2. Brown the ground meat, about 8-20 minutes over medium-high heat, and season with taco seasoning. 

  3. Add one tablespoon of oil to another large skillet over medium heat. Add chickpeas and seasonings, then sauté until crispy, about 10-12 minutes.  

  4. Mix yogurt, sriracha, cumin, and a splash of water until smooth. 

  5. Slice open each sweet potato, fill with taco meat and crispy chickpeas, then drizzle with sauce.