Sweet Potato Kumpir with Guacamole and Cumin roasted chickpeas
I’m sure you’ve heard of kumpir – baked potato filled with cheese, corn and other ingredients. I thought it would be a great idea to change things up a bit (I’m not too excited about potato and cheese to be honest) and bake a batch of sweet potatoes. And for fillings? Guacamole and crunchy roasted chickpeas with a dose of cumin and za’atar. This dish is filling and satisfying, I’m sure you’ll love it!
these potatoes truly are sweet
This starchy, root vegetable is not a regular potato, no, it is a sweet one! As you could maybe already tell from its vast orange colour, sweet potatoes are very rich in antioxidant beta-carotene, which is transformed into vitamin A by your body. Vitamin A is great for your eye health, skin repairment and healthy functioning of your white blood cells that play a crucial role in your immunity. Compared to regular potatoes, sweet potatoes are only minimally lower in carbohydrates (~24% in 100g as opposed to 37%). However, they provide us with steady, slow-burning energy as well as a carb-variety – let’s keep it diverse. Sweet potatoes are also a good source of fiber which supports your digestion and creates a long-lasting feeling of being full. They contain a good variety of vitamins other than vitamin A (such as B vitamins and vitamin C) as well as minerals including iron, selenium and calcium. Per 100g, sweet potatoes contain about 4.2% sugar, which makes them rather sweet in taste. To me, that’s just a bonus because it means that I can put them into sweet treats as well. Right, are you guys ready to cook? Because I sure as hell am!
Prep Time: 15 min
Cooking Time: 1 hour
Total Time: 1 hour 15 min
For this recipe you will need:
2 medium sized sweet potatoes
1 ripe avocado
1/4 lemon, juiced
1 can chickpeas, drained
1/2 tsp cumin
1 tbsp za’atar
2 red onions, cut into chunks
2 tbsp olive oil
salt & pepper to taste
fresh parsley, finely chopped
salad with dressing
- Preheat the oven to 180°C and prick the sweet potatoes with a knife or a fork. Place them in the oven on a backing tray lined with baking paper and bake for 45-55 minutes or until the sweet potatoes are soft inside.
- Pour the well-drained chickpeas into a baking dish and add the onion chunks. Drizzle with olive oil and season with cumin, za’atar, salt and pepper. Roast in the oven for 25-30 minutes.
- In the meantime, prepare the guacamole. For this, half the avocado, remove the stone and scoop the flesh into a bowl. Mash the avocado with a fork until it’s smooth and only slightly chunky. Stir in the lemon juice and season with salt and pepper.
- When the sweet potatoes and chickpeas are done baking, slice the sweet potatoes open. Season the inside with a sprinkle of salt and fill with guacamole. Top with the roasted chickpeas & onions as well as freshly chopped parsley.
- It’s time to shake that jar of za’atar once more and top your homemade kumpir with some!
- Enjoy, enjoy, enjoy your filled sweet potato ♥