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Sweet Potato Chickpea Boats

Sweet Potato Chickpea Boats

Sweet Potato Chickpea Boats

30 minute prep, 1-hour cook time total.  Makes 4 Boats

Ingredients

  • 2 medium sized sweet potatoes (pick nice shapes)

  • 1 can organic chickpeas, rinsed thoroughly and briefly dried

  • 1/2 cup organic quinoa (I like the colorful one)

  • 1/4 cup of your favorite hummus

  •  Approx. 3 tablespoons each of finely diced chives and chopped parsley

  • Healthy oil of your choice (I use Avocado, Olive, or Coconut oils)

  • Garlic powder

  • Quality sea salt 

Method

Preheat oven to 190°C (375°F).

Scrub the sweet potatoes clean, cut in half length-ways and coat each sweet potato with a little oil.  Place onto a lined flat tray and bake in a hot oven for about 30 to 40 minutes or until soft and nicely roasted. You can flip them over for the last 20 minutes if you like. 

Meanwhile drain and rinse the chickpeas, dry and place on baking tray lined with baking paper. Coat chickpeas with a little oil of choice and pop them in the over for the last 15 minutes of roasting the sweet potatoes. 

Meanwhile, cook the quinoa per packet instructions. I like to use vegetable broth instead of water.

Put chickpeas in a bowl and mix with hummus, garlic, sea salt, or seasonings of your choice (I use turmeric on just about everything:))

When the sweet potatoes are ready, remove them from the oven and scoop out part of the sweet potato to make 'boats' (this flesh can be used to make another tasty dish). Fill the boats with the quinoa and chickpea/hummus mixture and garnish with parsley and chives.

Enjoy! 

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