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Oven-baked Sweet Potato with Spicy Chickpeas
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- 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
- SECTION| For the dressing:
- 250ml Alpro Greek style Coconut
- ½ tsp cumin
- 1 tbsp olive oil
Ingredients
- 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
- SECTION| For the dressing:
- 250ml Alpro Greek style Coconut
- ½ tsp cumin
- 1 tbsp olive oil
Preparation
1
Start by preheating your oven to 200°C
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.
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.
4
When the chickpeas are done, mix them together with the mashed sweet potatoes, diced avocado, chopped parsley and a drizzle of olive oil.
5
In a separate bowl, whisk together the Alpro Greek Style coconut, cumin, olive oil, salt and pepper to make the sauce.
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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