Dinner just got easier and more beautiful with these baked sweet potatoes, stuffed with hummus, toasted walnuts, pomegranate seeds and mint. Just 5 ingredients, this meal is packed with big flavors, extraordinary nutrition, and supreme satisfaction. In addition to being naturally gluten-free, grain-free and vegan, a simple Paleo option is provided.
I won’t beat around the bush today, as I am guessing that you, like me, have a long to-do list (is it just me, o do Tuesdays end up as the most hectic days? Perhaps it’s because the coming weekend feels a long way away and the previous one already feels long past).
So. Dinner. The daily dilemma of wanting (needing!) something filling & delicious (comforting, too, now that the weather is cooler), yet also wanting it to come together quickly (Or magically. Still working on that…).
It would be great if said dinner could also be healthy and frugal, too, with no more than a handful of ingredients.
I made our combined wishes my command and created just such a recipe: Stuffed Sweet Potatoes with Hummus, Toasted Walnuts, & Pomegranate.
Nothing like some gorgeous food to get you excited about dinner, right? And these stuffed beauties check all of the boxes for what you want to eat:
*PACKED with nutrition (sweet potatoes, pomegranates & walnuts=superfood explosion)
*High protein (8 grams per serving)
*Healthy fats (from the walnuts & sweet potatoes)
*Only 5 ingredients
They are easy to make after a long day, too. Start by baking two sweet potatoes until they are very tender (you can walk away and get other things done OR collapse in a heap on the sofa as they bake. It’s your call).
If you cannot wait for the sweet potatoes to bake (STARVING! Must. eat. now.), use my directions for microwaving the potatoes in a fraction of the time.
Once baked, split the potatoes lengthwise (watch out for the steam!), press/squeeze open a bit (make way for stuffing!) and mash the flesh with a fork. I like to season with salt & pepper at this point, to make sure the potatoes themselves have plenty of flavor.
If you have a lime or lemon on hand, consider grating a bit of the zest and squeezing a bit of the juice onto the potato mash–major flavor boost!
Last, toppings! The combination of flavors and textures from the hummus, toasted walnuts, pomegranate arils and mint are far greater than the sum of their parts: salty, sweet, creamy, & crunchy, prepare to be wowed!
How is this for a gorgeous, festive weeknight meal?!
Although I’ve made these recipe for two servings, you can scale this to accommodate as many people as you need/like. one big pomegranate will provide well over 1 cup of arils, plenty for a crowd.
Might I also suggest this for a super-simple entertaining entrée? Your guests will think you are a culinary marvel (which, of course, you are; but it’s satisfying to have it confirmed by others from time to time).
Happy eating, everyone!
- 2 large sweet potatoes, skins scrubbed with water
- 4 tablespoons hummus
- 4 tablespoons coarsely chopped, toasted walnuts
- 4 tablespoons pomegranate arils
- 1 tablespoons finely chopped fresh mint leaves
- Preheat oven to 425F.
- Prick each sweet potato 5 to 6 times with a fork; place in a pie plate or small baking pan.
- Bake in the preheated oven for about 1 hour until very tender. Let cool for 5 minutes.
- Place each sweet potato on a plate and split open lengthwise (be careful of the steam that will release).Open the potato wide; mash the flesh with a fork and season to taste with salt & pepper.
- Top each potato with half of the hummus, walnuts, pomegranate and mint.
Microwave the sweet potatoes: To microwave the sweet potatoes, prick all over with a fork. Microwave one potato at a time, on HIGH, for 8 to 12 minutes (it will depend on size) until very tender.
Paleo Variation: Replace the hummus with 3 tablespoons of tahini, almond butter, or cashew butter mixed with 1 tablespoon fresh lemon juice and a pinch of cumin.