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Coconut

Oven-baked Sweet Potato with Spicy Chickpeas

20 mins

Ingredients

Serves 2

  • 4 medium-sized sweet potatoes, unpeeled, cut in half lengthwise
  • 400g chickpeas, drained
  • 1 garlic clove, minced
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tsp smoked paprika
  • Sea salt and freshly ground pepper
  • Vegetable oil
  • 1 ripe avocado, diced
  • 30g chopped parsley
  • For the dressing:
  • 250ml Alpro Greek style Coconut
  • ½ tsp cumin
  • 1 tbsp olive oil

Preparation

Step 1

Start by preheating your oven to 200°C

Step 2

Wrap each sweet potato half aluminum foil, arrange on a baking tray and bake in the oven for about 45 minutes, or until they're tender when you try them with a fork. Once they're cooked and slightly cooled, scoop about half of the flesh out. Mash it in a bowl and put to one side until you're ready, along with the skin shells.

Step 3

In a bowl, mix the chick peas with the garlic and spices so they are well coated. Spread them out on a baking tray and roast in the oven for 25 minutes, giving them a stir around every now and then.

Step 4

When the chickpeas are done, mix them together with the mashed sweet potatoes, diced avocado, chopped parsley and a drizzle of olive oil.

Step 5

In a separate bowl, whisk together the Alpro Greek Style coconut, cumin, olive oil, salt and pepper to make the sauce.

Step 6

Fill the sweet potato skins with the chickpea mixture, then finish with a generous dollop of the dreamy, creamy coconut sauce on top. Delicious!

Serves 2

  • 4 medium-sized sweet potatoes, unpeeled, cut in half lengthwise
  • 400g chickpeas, drained
  • 1 garlic clove, minced
  • ½ tsp cumin
  • ½ tsp turmeric
  • 1 tsp smoked paprika
  • Sea salt and freshly ground pepper
  • Vegetable oil
  • 1 ripe avocado, diced
  • 30g chopped parsley
  • For the dressing:
  • 250ml Alpro Greek style Coconut
  • ½ tsp cumin
  • 1 tbsp olive oil

Step 1

Start by preheating your oven to 200°C

Step 2

Wrap each sweet potato half aluminum foil, arrange on a baking tray and bake in the oven for about 45 minutes, or until they're tender when you try them with a fork. Once they're cooked and slightly cooled, scoop about half of the flesh out. Mash it in a bowl and put to one side until you're ready, along with the skin shells.

Step 3

In a bowl, mix the chick peas with the garlic and spices so they are well coated. Spread them out on a baking tray and roast in the oven for 25 minutes, giving them a stir around every now and then.

Step 4

When the chickpeas are done, mix them together with the mashed sweet potatoes, diced avocado, chopped parsley and a drizzle of olive oil.

Step 5

In a separate bowl, whisk together the Alpro Greek Style coconut, cumin, olive oil, salt and pepper to make the sauce.

Step 6

Fill the sweet potato skins with the chickpea mixture, then finish with a generous dollop of the dreamy, creamy coconut sauce on top. Delicious!

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