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Wholesomely Loaded Baked Sweet Potato

Here is my take on Baked Sweet Potato loaded in  a healthy and nutritious way with garbanzo, avocado etc.  I served it with Baked Kale chips and sunny side up eggs... Its absolutely wholesome for Breakfast, lunch or dinner.

Serving Size: 4


Sweet Potato: 4 mediums

For the Filling:

Cucumber: 1 Cup Chopped
Cherry Tomato: 1 Cup
Garbanzo beans: 1 Cup (Cooked)
Jalapeno: 1 (deseeded and Chopped finely)
Garlic: 1 Clove (very finely chopped)
Cilantro: 1 TBSP (finely chopped)
Lemon Juice: ½ TBSP
Sour Cream: 2 TBSP
Kosher Salt: ½ TSP or as needed
Purple Radish: ½ Finely Chopped [Optional]
Avocado: 2 (mashed)


1.Preheat Oven to 400 F. On a baking sheet, prick sweet potatoes all over with a fork.  
2.Bake until tender, 45 to 50 minutes  
3.Let it cool completely, then split the tops open with a knife  
4.Mix all the filling ingredients in a bowl and fill in the baked sweet potato

NOTE: If you want to make this Vegan, substitute Sour cream with coconut yogurt.  

Here I served with Baked Kale Chips and sunny side up egg for a balanced meal. 

Here is the process for  Baked Kale Chips 

Here is another CREAMY AVOCADO POTATO SALAD if you love to try


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