Sweeet potato stuffed with chickpeas and quinoa

Ingredients

• 150 g Sweet potatoes
• 60 g Chickpeas, canned
• 50 g Quinoa
• 5 g Oilve oil
• 20 g Swiss cheese, fat free
• 1 tbsp Parsley, fresh
• 5 g Red paprika powder
• 1 pinch Salt
• 1 pinch Black pepper, ground

Method

1. Drain the chickpeas and place them in a baking tray lined with baking paper.
2. Season with ground paprika and drizzle with olive oil, then bake at 180°C for 30 minutes until crispy.
3. Cook the halved sweet potatoes in the oven with it.
4. Cook the quinoa.
5. Cut out the centre of the softened sweet potato and cut in half for later use.
6. Fill with the quinoa and chickpea mix, top with grated cheese and roast in the oven for a few minutes.