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Stuffed Sweet Potato
Course
Main Course
Cuisine
international
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
2
Calories
34
kcal
Author
Corrie
Ingredients
2
small sweet potatoes
2
cups
arugula
½
cup
cherries tomatoes
1
can
chickpeas
4
tablespoon
balsamic vinegar
Salt and pepper
to taste
Instructions
Add 1 cup of water to Instant Pot.
Add the sweet potatoes.
Close the lid, Set valve to 'sealing', and cook at high pressure for 15 minutes.
When timer beeps, allow pressure to naturally release for 10 minutes before releasing the rest of the pressure manually.
Open the lid and remove the sweet potatoes carefully. Let them cool a little.
During that time add the arugula, cherries tomatoes and chickpeas in a bowl and mix well.
Place the salad on top of each sweet potato.
Sprinkle balsamic vinegar and salt and pepper to taste.
Enjoy.
Nutrition
Calories:
34
kcal
|
Carbohydrates:
6
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Sodium:
13
mg
|
Potassium:
111
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
475
IU
|
Vitamin C:
3
mg
|
Calcium:
41
mg
|
Iron:
1
mg