- 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)
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.