Baked Sweet Potato with Rainbow Swiss Chard and Chickpeas

Baked Sweet Potato with Rainbow Swiss Chard and Chickpeas
Contributor
Baked Sweet Potato with Rainbow Swiss Chard and Chickpeas
Jane Bruce
Baked Sweet Potato with Rainbow Swiss Chard and Chickpeas

Sweet potatoes aren't just delicious and chock-full of nutrients, they're also easy to make. This colorful vegetable can be made in a variety of ways. Try this simple dinner with rainbow Swiss chard and chickpeas piled on top of a baked sweet potato.

2
Servings
335
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 sweet potatoes
  • 2 Tablespoons olive oil
  • 2-3 leaves rainbow Swiss chard, chiffonade
  • 1/2 Cup chickpeas
  • Salt and pepper, to taste
  • 1/2 Cup grated Parmesan, grated (optional)

Directions

Preheat the oven to 400 degrees.

Rub the sweet potatoes with 1 tablespoon of the olive oil. Poke a few times with a fork, and place in the oven for 45 minutes.

Meanwhile, heat the remaining olive oil in a medium-sized skillet. Add the Swiss chard and cook until wilted, about 4-5 minutes. Add the chickpeas and stir to combine. Season with salt and pepper, to taste. Set aside but keep warm.

When the sweet potatoes are done, remove from the oven and cut a slit down the middle. Spoon the Swiss chard in the middle, sprinkle cheese on top, if using, and serve.

Nutritional Facts

Total Fat
26g
37%
Sugar
2g
2%
Saturated Fat
20g
83%
Cholesterol
44mg
15%
Carbohydrate, by difference
12g
9%
Protein
14g
30%
Vitamin A, RAE
81µg
12%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
577mg
58%
Choline, total
10mg
2%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
32mg
10%
Phosphorus, P
407mg
58%
Selenium, Se
10µg
18%
Sodium, Na
888mg
59%
Water
59g
2%
Zinc, Zn
2mg
25%

Baked Sweet Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Baked Sweet Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.