Stuffed Sweet Potato with Avocado, Feta and Hummus Dressing

Serves 4  |  1 stuffed sweet potato per serving

A whole sweet potato stuffed with avocado, feta cheese and drizzled with hummus dressing is on a plate.

This dish is super simple to put together. All you need is a few ingredients and a microwave to create this creamy vegetarian entrée with a Mediterranean flair.

Calories

307
per serving

Fiber

12 g
per serving

Protein

10 g
per serving

Ingredients

4 medium sweet potatoes, pierced in serval places with a fork
12 cup canned, no-salt-added chickpeas, rinsed and drained
13 cup water
1 12 tablespoons fresh lemon juice
12 teaspoon ground cumin
12 teaspoon garlic powder
2 small avocados, halved, pitted, and mashed with a fork
12 cup fat-free feta cheese

 

Directions

  1. Place the sweet potatoes on a large plate, leaving a small amount of space between them. Microwave for 10 minutes on 100% power (high). Using tongs or a potholder, turn over the potatoes. Microwave for 10 to 15 minutes, or until they’re tender and can be easily pierced with a fork. Let stand for 5 minutes.
     
  2. Meanwhile, in a food processor or blender, process the chickpeas, water, lemon juice, cumin, and garlic powder for 30 seconds, or until the mixture is smooth, scraping the bottom and side of the bowl as needed.
     
  3. Halve each potato lengthwise. Using a fork, fluff the pulp. Top each with the mashed avocado. Drizzle each with the hummus dressing and sprinkle with the feta. Serve immediately.
     

Level 4: Pureed
Omit the sweet potato skins. In a food processor or blender, process the desired portion(s) until smooth. There should be no separation of liquid.

Level 5: Minced and Moist
Omit the sweet potato skins. Using a food processor, blender, or knife, process or cut the feta and avocado into pieces no more than 4 millimeters in size. The pieces should be moist and fit between the tines of a fork.

Level 6: Soft and Bite-Size
Using a knife, cut the feta and avocado into pieces no bigger than 1.5 x 1.5 centimeters (about the size of your thumbnail). To test for softness, press down on the sweet potato mixture using the back of a fork. The mixture should remain squashed and not regain its shape.

 

Cook’s Tips

The hummus dressing is similar in consistency to ranch dressing. If it’s too thick, add water to reach the desired consistency.

If you prefer, bake the sweet potatoes in a preheated oven at 400˚F for 45 to 50 minutes, or until they’re tender and can be easily pierced with a fork.
 

Nutrition Analysis

(per serving)
Calories 307
Total Fat 11.5 g
   Saturated Fat 1.5 g
   Trans Fat 0.0 g
   Polyunsaturated Fat 1.5 g
   Monounsaturated Fat 7.5 g
Cholesterol 0 mg
Sodium 406 mg
Carbohydrates 44 g
   Fiber 12 g
   Total Sugars 11 g
   Includes Added Sugars 0 g
Protein 10 g

 

Dietary Exchanges

2 12 starches
1 vegetable
1 lean meat
1 fat