Happy New Year!!🥳🥳🎉🎉 I can’t believe it’s 2020 and the start of a new decade!! If some of your New Years resolutions are to eat a bit healthier or try out some new recipes, than this is the place to be;)

Today I have a delicious stuffed sweet potato recipe that is great for lunch or dinner, and the chickpea salad stuffing can be enjoyed for days after as a quick school lunch. I’d like to be a bit more organized when it comes to lunches this year so that I have more time in the morning (to read books). So this recipe is perfect! Hope you enjoy;)

Chickpea Salad Stuffed Sweet Potatoes

Serves: 1-2 (plus extra salad for lunches)

Total Time: 30 minutes

Ingredients:

• 1 small sweet potato
• 1 tbs olive oil
• 1 can of chickpeas, drained and rinsed
• 1 heaping tablespoon of hummus (I used roasted red pepper flavour, but any other flavour would work)
• 2 tbsp balsamic vinegar
• 1 small bell pepper, diced
• 1/4 cup chopped walnuts
• 1 cup cooked quinoa
• Salt and pepper to taste

Directions:

1. Preheat your oven to 400 degrees Fahrenheit
2. Wash the sweet potato and cut it in half lengthwise. Place the halves skin side up on a parchment lined baking sheet, and rub them with the olive oil. Poke a few holes into the potato with a fork, and place in the oven. Bake for about 30 minutes, until soft.
3. In a large bowl, mix together the chickpeas, hummus, balsamic vinegar, diced peppers, quinoa, and walnuts.
4. Once the sweet potatoes are soft, scoop out some of the flesh from the middle of each half and mash it into the chickpea salad. Place the potatoes on a plate and scoop an equal amount of chickpea salad into each, saving the rest for later.
5. Enjoy!!

First post of 2020 done! Thanks for all of your support in 2019;) Can’t wait for all of the new recipes and bullet journal spreads coming in 2020!

Yours Truly,

MyDayIsBooked;))