Health on a Plate


This stuffed sweet potatoes are very delicious and healthy.  They are loaded with protein and are also very simple to make.


2 medium sweet potatoes
1 cup of cooked chickpeas
1 cup of onion, diced
1 medium red bell pepper, diced
1 tsp of paprika
1 tsp of cumin powder
Salt to taste.


  1. Preheat the oven to 400ºF or 200ºC.
  2. Wash the sweet potatoes and prick each one a couple of times with a fork or a knife to allow release of  steam.
  3. Bake them in a baking sheet for 40 to 50 minutes or until potatoes are very tender and skins thin and toasty.
  4. While the potatoes are cooking make the chickpeas. In a large skillet over medium heat. Add the chickpeas, the paprika and the cumin powder, onion and red bell pepper. Stir together and cook for 5 minutes.
  5. Cut some cucumber, avocado and parsley to add on top. Have your favorite sauce or mayonnaise (Vegan).
  6. Remove the potatoes from oven. Allow potatoes to cool for 10 minutes for easy handling. 
  7. Cut in half lengthwise and use a fork to fluff up the inside. Add the filling ingredients, add cucumber and avocado. Then drizzled with the sauce of your choice or vegan mayonnaise. (I used tofu mayonnaise, I will soon share my recipe of tofu mayonnaise, it is very delicious).
    Serve immediately.

These stuffed sweet potatoes are best when fresh, although you can keep leftovers separately in the fridge for up to 5 days.

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Dorcas Luboya

Vegan foodie

Hi I’m Dorcas Luboya, I am a qualified health educator.

And thank you for stopping by. Here you will find a collection of healthy and delicious plant-based recipes.

To me cooking is a ministry on its own. Ministering to people is not only preaching, I minister to people through the healthful cooking work.

Dorcas Luboya

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