If you're looking for a simple and healthy meal, look no further! These two recipes are super similar but have very different flavor profiles, which makes them each very unique. They both are absolutely delicious and super filling as a meal!
Feel free to change up the spices, toppings or even swap out the type of potato in the recipes. I love experimenting with different flavor profiles, so I essentially made the sweet potato recipe with Indian and Mediterranean inspired flavors and the russet potato with Tex-Mex inspired flavors. I hope you enjoy both of these wonderful recipes!
Sweet Potato Recipe
Serves 1
Ingredients:
- 1 sweet potato
- 1/2 cup cooked chickpeas
- 1/2 tbsp oil
- salt & pepper
- 1/4 tsp garlic powder
- 1/4 tsp curry powder
- 1/8 tsp cinnamon
- 1/8 tsp cloves
- 2 tbsp tahini
- 1 tsp lemon juice
- 1 tsp maple syrup
- sprinkle of dried thyme (optional)
Steps:
1. Heat the oven to 425 degrees Fahrenheit.
2. Poke the potato with a fork several times all over.
3. Coat chickpeas and potato with oil on a baking sheet.
4. Lightly salt the potato all over.
5. Add salt, pepper, garlic, curry, cinnamon, and cloves to the chickpeas and combine.
6. Put the baking sheet in the oven for 25-30 minutes.
7. Remove the pan, set chickpeas aside in a bowl, and flip sweet potato over.
8. Put the sweet potato back in the oven for 15-20 more minutes.
9. In the meantime, combine tahini, lemon juice, maple syrup, and a pinch of salt.
10. Add water 1 teaspoon at a time until desired consistency is reached.
11. Taste the sauce and adjust the flavors as needed.
12. Cut open the finished sweet potato and fluff the inside with a fork.
13. Fill the potato with the chickpeas.
14. Drizzle with sauce and top with the dried thyme.
Baked Potato Recipe
Serves 1
Ingredients:
- 1 russet potato
- 1/2 cup cooked chickpeas
- 1/2 tbsp oil
- salt & pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp cumin
- splash of lime juice
- guacamole
- salsa
- pickled red onions
Steps:
1. Heat oven to 425 degrees Fahrenheit.
2. Poke the potato with a fork several times all over.
3. Coat chickpeas and potato with oil on a baking sheet.
4. Lightly salt the potato all over.
5. Add salt, pepper, garlic, onion, chili powder, smoked paprika, and cumin to the chickpeas and combine.
6. Put the baking sheet in the oven for 25-30 minutes.
7. Remove the pan, set chickpeas aside in a bowl, and flip potato over.
8. Put the potato back in the oven for 25-30 minutes.
9. Cut open the finished potato and fluff the inside with a fork.
10. Fill the potato with the chickpeas.
11. Top with the lime juice, pickled onions, salsa, and guacamole.
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