Introduction
Baked Australian sweet potatoes with crunchy chickpeas and spices: a healthy, fit dish rich in fiber and plant-based protein, tasty and nutritious.
Ingredients (for 1 person)
- 1 large sweet potato (200 g)
- 100 g cooked chickpeas
- 1 teaspoon extra virgin olive oil (5 g)
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Step-by-step procedure
- Wash the sweet potato well, cut it in half and make a small incision.
- Bake in a preheated oven at 200°C for 35–40 minutes, until soft inside and golden on the outside.
- Meanwhile, drain the chickpeas, pat them dry with paper towels, and season with oil, paprika, cumin, salt, and pepper.
- Bake the chickpeas on a separate baking tray at 200°C for 20 minutes, stirring them halfway through cooking.
- Serve the sweet potatoes with the crunchy chickpeas on top and a sprinkling of fresh parsley.
Estimated nutritional values (per serving)
- Calories: ~400 kcal
- Protein: ~15 g
- Carbohydrates: ~60 g
- Fat: ~10 g
A dish rich in fiber, vegetable proteins and complex carbohydrates, ideal for long-term energy.
Tips & Variations
- Extra protein: add Greek yogurt (vegetarian version, not vegan).
- Complete vegan version: use hummus as a topping.
- More spicy: add chili or curry powder.
- On the roadIn Oceania, you can often find roasted sweet potatoes in local markets, easily paired with legumes or vegetables.
Imagine traveling along the Australia's Great Ocean Road or among the green landscapes of the New ZealandAt a local market, stalls overflow with freshly picked orange sweet potatoes and dried legumes ready to be cooked. After a day of trekking or surfing, savor a hot baked kumara With crunchy spiced chickpeas, it's an experience that warms not only the stomach, but also the soul. The scent of spices wafts through the air, the sweetness of the potato meets the saltiness of the toasted chickpeas, creating an irresistible contrast. A simple and genuine dish that captures the authentic and natural character of Oceania.
Useful links
- 👉 Indoor Workout
- 👉 Recipes on the Go
- 👉 USDA FoodData Central
- 👉 Harvard TH Chan – The Nutrition Source
FAQ
1. Can I substitute chickpeas?
Yes, they are also excellent with black or red beans.
2. Can I prepare sweet potatoes ahead of time?
Yes, you can cook them and keep them in the fridge for 2 days, then reheat them.
3. Is it a suitable dish for athletes?
Yes, thanks to the mix of complex carbohydrates + plant-based proteins, it is perfect for recovery and satiety.
The Australian sweet potatoes with crunchy chickpeas and spices They're a healthy, nutritious, and colorful dish that brings the authenticity of Oceania to the table. A simple, tasty recipe, perfect for those who love to travel, even through food.
👉 Want more healthy, protein-packed recipes from around the world? Check out the section Recipes on the Go and match them with ours Workout to always stay in shape.
