Eat-the-rainbow stuffed sweet potatoes are my version of simple yet delicious dinner, that is healthy, frugal and easy to prepare! And it’s perfect for one of those busy weekday nights when you don’t really feel like cooking.
Sine one of my daughters didn’t really like sweet potatoes as a baby, I had to get creative serving them, and this is one of the recipes that won her heart. It’s also one of these vegetarian dinners that even a meat lover will truly enjoy. ( I know, because I live with one!)
And what I love about this recipe, is that not only it looks fantastic, but it’s also super healthy! Perfect for balancing it with some cookies for dessert! ( just don’t tell my kids!)
Also, it’s really important to use coconut milk, since it’s the secret ingredient responsable for the lovely complex flavour and rich creaminess!
What you’ll need:
3 big sweet potatoes
1/2 cup Greek yoghurt
1/2 cup coconut milk
1 cup chickpeas
1 cup fresh cilantro
Salt & pepper
1 cup Cocktail tomatoes
Cut the sweet potatoes in half (vertically) and bake them in the oven for around 30 minutes , on 350F.
Mix together Greek yoghurt, coconut milk, juice form one lime, fresh cilantro, chickpeas and cocktail tomatoes cut in half. Set aside.
Once your sweet potatoes are baked, place them on a serving dish, and pour the souse evenly.
I hope you’ll enjoy it as much as we did!