Guacamole-Stuffed Sweet Potatoes

Ingredients

• 2 medium sweet potatoes
• 2 teaspoons olive oil, divided
• 1 cup canned chickpeas, drained and rinsed
• 1 cup chopped kale
• 0.5 teaspoon garlic salt
• 0.5 teaspoon ground cumin
• 0.25 medium avocado, diced
• 0.125 cup chopped fresh cilantro
• 1 tablespoon guacamole seasoning mix

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
3. Cook in the preheated oven until cooked through and tender, about 25 minutes.
4. Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
5. Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
6. Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.