Stuffed Sweet Potato with Avocado, Hummus, & Feta

8 22 365
Ingredients Minutes Calories
Prep Cook Servings
5 min 17 min 4
Stuffed Sweet Potato with Avocado, Hummus, & Feta
Health Highlights

Ingredients


4 medium potato Sweet potato (pierced in several places with a fork)
1/2 cup Chickpeas, canned, drained (reduced sodium; rinsed and drained)
3 cup Water
1 1/2 tbsp Lemon juice (fresh)
1/2 tsp Cumin
1/2 tsp Garlic powder
2 avocado(s) Avocado (small; halved, pitted, and mashed with a fork)
1/2 cup Feta cheese, low fat

Instructions


  1. Place the sweet potatoes on a large plate, leaving a small amount of space between them. Microwave on high for 6 minutes. Then, using tongs or a potholder, turn over the sweet potatoes and microwave for another 6 minutes, or until they’re tender and can be easily pierced with a fork. Let stand for 5 minutes. 
  2. Meanwhile, process the chickpeas, water, lemon juice, cumin, and garlic powder in a food processor or blender for 30 seconds, or until the mixture is smooth, scraping the bottom and sides of the bowl as needed. 
  3. Halve each sweet potato lengthwise. Using a fork, fluff the pulp. 
  4. Top each potato half with the mashed avocado, a drizzle of the hummus dressing, and a sprinkle of feta. Serve immediately.

Notes:

Texture modifications for stroke recovery:

  • Pureed: Once cooked, remove the pulp from the potato skins and discard the skin. Process the cooked potato, along with all other ingredients in a food processor or blender until smooth. There should be no separation of liquid. 
  • Minced: Once cooked, remove the pulp from the potato skins and discard the skin. Using a food processor, blender, or knife, process or cut the feta and avocado together into pieces no more than 4 millimeters in size. The pieces should be moist and fit between the tines of a fork. Top the mashed sweet potato with the modified avocado-feta mixture and drizzle with hummus dressing. 
  • Soft and bite-sized: Using a knife, cut the feta and avocado into pieces no bigger than 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. 

Nutrition Facts

Per Portion

Calories 365
Calories from fat 185
Calories from saturated fat 42
Total Fat 20.6 g
Saturated Fat 4.7 g
Trans Fat 0
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 10.9 g
Cholesterol 16.6 mg
Sodium 360 mg
Potassium 1015 mg
Total Carbohydrate 42 g
Dietary Fiber 12.7 g
Sugars 7.1 g
Protein 8.9 g

Dietary servings

Per Portion


Meat Alternative 0.2
Milk Alternative 0.4
Vegetables 3.1

Energy sources


Pygal40%463.04290595924294166.6461947907458251%309.37234691350983247.0749183340156210%353.53971705930707111.334499782177440%51%10%CarbohydratesFatProtein

Meal Type(s)

Lunch
Main




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