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Main Vegan Vegetarian Coconut

Oven-baked Sweet Potato with Spicy Chickpeas

  • 20 mins
  • Oven-baked Sweet Potato with Spicy Chickpeas


    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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