Description
A hearty and vibrant dish featuring baked sweet potatoes stuffed with homemade beet hummus, creamy goat cheese, and crunchy toasted walnuts for a nutritious meal.
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup beet hummus (prepared from beets, chickpeas, tahini, lemon juice, and garlic)
- 4 ounces goat cheese, crumbled
- 1/2 cup walnuts, toasted
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork, then rub with olive oil, salt, and pepper.
- Bake the sweet potatoes on a baking sheet for 45-50 minutes until tender.
- While baking, prepare the beet hummus if not pre-made.
- Toast the walnuts in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Once baked, slice the sweet potatoes open and stuff with beet hummus, crumbled goat cheese, and toasted walnuts.
- Garnish with fresh herbs and serve immediately.
Notes
For a vegan version, substitute goat cheese with a plant-based alternative. Ensure walnuts are toasted just before serving for maximum crunch.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Method: Main Course
- Cuisine: Mediterranean
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 20g
- Carbohydrates: 55g
- Protein: 15g