Baked Sweet Potato with Chickpeas & Avocado

There’s something deeply comforting about a baked sweet potato, naturally sweet and endlessly versatile. This version takes it up a notch by loading it with a fresh, nourishing chickpea salad that brings colour, texture, and a dose of plant-powered nutrients to the plate. High in fibre, rich in healthy fats, and quick to prep, this recipe makes a perfect solo lunch, easy weeknight dinner, or satisfying base for extra toppings if you want to bulk it out.

Ingredients (Serves 2)

• 2 medium sweet potatoes

• 1 cup cooked chickpeas (or 1 small tin, drained and rinsed)

• 1 cup cherry tomatoes, halved

• ½ small red onion, finely diced

• 1 ripe avocado, diced

• Juice of ½ lemon

• 1 tbsp olive oi

• Salt and black pepper to taste

• Optional: chopped parsley or coriander, chilli flakes, or crumbled feta

Method

1. Preheat your oven to 200°C (400°F). Wash the sweet potatoes and pierce them a few times with a fork.

2. Place directly on the oven rack or on a baking tray and bake for 45–55 minutes, until soft inside and the skin is slightly crisp.

3. Meanwhile, in a medium bowl, combine chickpeas, cherry tomatoes, red onion, and avocado. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine.

4. Once the sweet potatoes are ready, cut them open lengthwise and fluff the inside with a fork.

5. Spoon the chickpea mixture into each sweet potato. Top with herbs, chilli flakes, or a little crumbled feta if you like.

6. Serve warm.

The Recipe’s Health Benefits:

• Sweet Potato: Rich in beta-carotene (a precursor to vitamin A), fibre, and slow-digesting carbs that support blood sugar balance and gut health.

• Chickpeas: A great source of plant-based protein, fibre, and folate. They support digestive health, satiety, and stable blood sugar. 

• Cherry Tomatoes: High in vitamin C, lycopene, and antioxidants that support immune function and skin health while reducing inflammation.

• Red Onion: Contains quercetin, a powerful antioxidant with anti-inflammatory properties. Also supports gut microbiota diversity. 

• Avocado: Loaded with heart-healthy monounsaturated fats, potassium, vitamin E, and fibre, supporting skin, brain, and metabolic health. 

• Olive Oil: A source of polyphenols and monounsaturated fats, known to support cardiovascular health and reduce inflammation. 

• Lemon Juice: Provides vitamin C and citric acid to support digestion and enhance iron absorption from plant-based foods.

• Parsley/Coriander (optional): Adds antioxidants and micronutrients like vitamin K; may help support detoxification pathways.