Baked Sweet Potato with Roasted Chickpeas (Vegan)
This is an easy and delicous recipe for baked sweet potatoes with roasted chickpeas
Servings 3 potatoes
Ingredients
- 3 Sweet potatoes washed
- 1 can Chickpeas drained and rinsed
- A drizzle of Olive oil (optional)
- 1/2 tsp Cumin
- 1/4 tsp Cinnamon (optional)
- 1 Garlic clove minced
- Salt, to taste
- 1/2 dl (Vegan) yogurt
- 2 tbsp Tahini
- 1 tsp Lemon juice
- Parsley, to garnish
Instructions
- Preheat the oven to 200 degrees Celsius.
- Place the washed sweet potatoes on a parchment or aluminium foil covered baking sheet.
- Make small holes all over the sweet potato using a fork.
- Bake in the oven for 35-50 minutes (depending on how big your potatoes are).
- Meanwhile combine yogurt, tahini and lemon in a small bowl. Taste to check if you need more tahini or lemon jucie.
- When there's about 10 minutes left for the sweet potato to be done preheat a nonstick pan over medium heat with a little bit of olive oil (if using).
- Drain and rinse the chickpeas. Dry them a little bit using a paper towl.
- Add the chickpeas to the pan.
- Add cumin, cinnamon (if using) and salt and mix until the spices cover all the chickpeas.
- Fry until golden brown and warm.
- When the potatoes are ready, take the baking sheet out of the oven.
- Carefuly cut the sweet potatoes in the middle lenghtwise. But dont cut through all the way.
- Add the fried chickpeas and top with the yogurt/tahini dressing.
- Garnish with parsley.