Smokey Stuffed Sweet Potatoes
- Preparation time15 minutes
- Cooking time50 minutes
- Servings4 portions
- Difficulty
Ingredients
- 4 sweet potatoes
- 2 tbsp Flora
- 1 red onion, sliced
- 1 garlic clove, grated
- 1 tsp smoked paprika
- ½ tsp chilli flakes
- 400g tin chickpeas, drained
- ½ small bunch chives, finely sliced, plus extra to serve
- 100g feta cheese, cut into small cubes
- Green salad, to serve
Nutritional Guidelines
(per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Prick the potatoes and wrap in foil, put on the BBQ (or in a hot oven), close the lid and cook for 30-40 mins, until completely soft.
- Meanwhile, heat the flora in a sauce pan over medium heat, gently fry the red onion slices and cook until softened, around 10 mins. Add the garlic and spices and cook for 2 mins further. Tip in the can of chickpeas, then remove from the heat.
- Once the potatoes are cooked, open the foil parcel and carefully slice along the top of each potato. Use a spoon to scoop the soft potato centre into a large mixing bowl. Add the chickpea mix, the feta and the chives, season and mix. Spoon the filling back into the potatoes and re-seal the foil packaging. Place back onto the BBQ and cook for 10 mins further. Lift from foil packaging onto plates and serve alongside a green salad.
