Teriyaki Chickpea Loaded Sweet Potato
Recipe GLPRf22fc3c1d60966
Two baked sweet potatoes topped with a warm, glazed teriyaki chickpea mixture and finished with toasted sesame seeds and fresh scallions. A plant-based, gluten-free side dish with vibrant Asian flavors.
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Ingredients
2 Sweet potatoes
1 cup Canned chickpeas, drained and rinsed
¼ cup Teriyaki sauce
to taste Scallions, chopped
to taste Sesame seeds
Directions
Bake the sweet potatoes at 400°F until tender, approximately 30-35 minutes. Pierce the skin with a fork several times before baking to allow steam to escape.
While the potatoes cook, combine the drained chickpeas and teriyaki sauce in a saucepan. Heat over medium-low heat, stirring occasionally, for 6-8 minutes until the sauce is warm and the chickpeas begin to pop and caramelize slightly around the edges.
Once the sweet potatoes are fully baked and tender, carefully cut a lengthwise slit down the center of each potato. Gently pinch open the sides to create a well.
Divide the warm teriyaki chickpea mixture evenly between the two sweet potatoes, spooning it into the openings.
Finish each loaded potato with a sprinkle of sesame seeds and chopped scallions. Serve immediately while hot.
