Fueled Friday: Sundried Tomato Topped Sweet Potatoes
If they aren't already, you should consider making sweet potatoes a staple in your diet. They're a rich source of fibre and contain an array of vitamins and minerals including iron, calcium, selenium, B vitamins, vitamin C, and the antioxidant beta-carotene. Roasted sweet potatoes with just a few well chosen ingredients can take them from good to glorious. These sweet potatoes topped with sundried tomatoes and roasted chickpeas are next level!
- 1 medium white sweet potato, scrubbed clean
- 1/2 oz packed organic sundried tomatoes
- 1/4 cup roasted crunchy chipotle chickpeas
- 1 tbsp grass-fed butter
- Sea salt to taste
- Organic BBQ sauce for drizzle and added flavor
1.) Preheat oven to 400F. Pierce sweet potato several times with a fork. Place it directly on middle oven rack with a piece of foil on the rack below.
2.) Bake about 45-60 minutes depending on the size. Remove from oven and let stand until cool enough to handle.
3.) Slice potato lengthwise down the center so you have two slices of sweet potato toast. Add butter and salt to each top, let sit for 2-3 minutes before topping.
4.) Top with sundried tomatoes, crunchy chickpeas and drizzle bbq sauce over each top. Enjoy!
Recipe courtesy of Jason Gandzjuk of the Specialized Exercise Coaching. Visit him on Instagram @specialized_exercise_coaching for more recipe ideas or reach out to him for healthy coaching, pantry makeovers, and more online at www.specializedhealthandexercise.com.
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