Spiced Chickpea Sweet Potatoes with ACV Slaw
Spiced Chickpea Stuffed Sweet Potatoes with ACV Slaw is a vibrant, gut-friendly recipe made with Live Original ACV and fresh veg.
Serves
2 people
Prep time
15 minutes
Cook time
40 minutes
Ingedients
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3 tbsp Live Original ACV
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1 tbsp Extra Virgin Olive Oil
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2 medium sweet potatoes
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1 can (400g) chickpeas, drained and rinsed
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½ small red cabbage, finely shredded
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1 carrot, grated
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1 small red onion, thinly sliced
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1 tsp smoked paprika
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½ tsp ground cumin
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Juice of ½ lemon
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Small handful fresh parsley, chopped
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Sea salt & black pepper, to taste
Method
Preheat oven to 200°C (fan 180°C). Bake the sweet potatoes for 35–40 minutes until tender.
In a pan, heat olive oil and add chickpeas with paprika, cumin, salt and pepper.
Cook for 5 minutes until golden and spiced. In a bowl, combine cabbage, carrot, onion, lemon juice and Live Original ACV. Toss well to make the slaw.
Slice open the baked sweet potatoes, stuff with chickpeas, and top generously with the ACV slaw.
Garnish with parsley and serve warm.
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