There’s nothing like a stick-to-your-ribs meal that can be tailored to meet your whole family’s taste AND is full of healthy veggies. Mix it up and add your favorites to the potato- beef, ground turkey, tofu- whatever your heart desires!
I made two versions of this-one with chickpeas and one with chicken. I am listing the chickpea recipe below, but you can easily add some homemade (or frozen!) shredded chicken.
2 Sweet Potatoes, microwaved or baked
1 can chickpeas
1 can corn
1 can diced green chilis
1/2 diced red bell pepper
1 tbsp cilantro, chopped (+a little for topping)
2 green onions, chopped
1 Avocado
Seasonings: salt, pepper, smoky paprika, garlic powder (or 1-2 cloves minced), chili powder or taco seasoning
Sour cream, hot sauce, and cheese (however much you desire!)
Cook sweet potatoes- I like to do it quickly in the microwave by pricking them with a fork and microwaving on high 4-5 minutes, flip, then another 3-4 minutes. Drain and rinse chickpeas and saute in skillet with all seasonings. Pour drained cans of beans, corn, diced green chilis, and cilantro into a pot and season as desired. Cook all over medium-high heat until chickpeas are crispy, about 8-10 minutes, adding diced red bell pepper about halfway through. Cut open potatoes and put in bean and corn mixture, chickpeas (or chicken), and top with half a sliced avocado, sour cream, hot sauce, cilantro, cheese, and green onions. Enjoy!
Foodie & Co. 