Moroccan Baked Potato
Prep time
Cook time
Total time
Author: The Seasonal Diet
Serves: 2
Ingredients
- 2 sweet potatoes
- 1 head cauliflower
- 1 Tbsp. ginger
- 2 tsp. ground coriander
- 2 tsp. ground cumin
- ¼ cup cilantro
- 1 can chickpeas (15oz)
- 1 Tbsp. coconut oil
- 1 Tbsp. paprika
Instructions
- Preheat oven to 400°F.
- Wash sweet potatoes, and poke holes all the way around each one with fork. Wrap in foil and place on a baking sheet or dish. Bake in the oven for 50-60 minutes.
- While sweet potatoes are baking, chop cauliflower into small pieces. Place cauliflower and drained/rinsed chickpeas in a large bowl. Add coconut oil, paprika and salt. Mix to coat. Evenly lay out cauliflower and chickpea mixture onto a baking sheet.
- Once sweet potatoes are done cooking, place cauliflower mixture in oven and bake for 20-30 minutes, stirring once halfway.
- While cauliflower is baking, remove inside of sweet potatoes saving the skins. Place insides into a large bowl and mash - season with ginger, coriander and cumin. Mix well.
- Once cauliflower mixture is done, place that in the large bowl with the sweet potato filling. Stir well.
- Place the mixture back into the empty skins. Place in the oven and broil until the tops start to brown. Approx. 3-5 minutes.
- Top with cilantro and serve.
