Chickpea Stuffed Sweet Potatoes
I am absolutely obsessed with sweet potatoes and I have been trying to readapt the famous british baked potato and beans to my own taste and needs, and I think we have a winner! Let the pictures speak for themselves, it tastes just as good and colourful as it looks! It's like scooping a little bit of sweet and creamy heaven with a zingy lime twist into your mouth. Can't, Won't and Shouldn't get enough!!! Let me know what you think!
2 sweet potatoes
1 can chickpeas
1 tablesoon almond butter
1 teapsoon chickpeas
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 avocado (optional)
1 handful of pomegranate seeds (optional)
1 tbsp olive oil
Preheat the oven to 200C.
Wash the sweet potatoes and prick them with a fork so they don’t explode in the oven.
Place them on a baking tray and bake for about 40 mins - this really depends on their size, the best thing is to regularly check on them and take them out when they are nice and soft.
Drain the chickpeas and place them into a mixing bowl with the turmeric, paprika, cumin and olive oil. Mix well and spread them out on a lined baking tray. Place into the oven (you can do this at the same time of the sweet potatoes) Bake for about 20/30mins, until they become nice and golden.
Take out the sweet potatoes once they are ready and cut in half. Spoon out the flesh and place into a mixing bowl, add the tablespoon almond butter and mix all well before placing it back into the sweet potatoes skin. Top with the roasted chickpeas and then with the dressing. For the dressing you just blend all ingredients together until you get a nice, silky texture that you can spoon onto the potatoes. You can also add some avocado slices and pomegranate seeds on top if you want to add a freshness to the dish..