Oven-baked sweet potato with spicy chickpeas

Ingredients

1 large (~450g) sweet potato, unpeeled, scrubbed and cut in half lengthwise

400g chickpeas, drained

1 garlic clove, minced

½ tsp cumin

½ tsp turmeric

1 tsp smoked paprika

Freshly ground pepper

1 ripe avocado, diced

30g parsley, chopped

For the dressing:

250ml Alpro Greek style Plain soya alternative to yogurt

½ tsp cumin

1 tbsp olive oil

 

Preparation time: 30 minutes
Cooking time: 45 minutes

Serves: 2

Nutrition: Per serving
Energy
677 Kcal
Fat
32g*
Saturates
5.8g
Sugars
29g**
Salt
0.7g

* Majority of fat is unsaturated fat naturally found in the avocado and olive oil

** 89% of sugars naturally present in the sweet potato

Did you know that sweet potatoes contribute to one of your 5-a-day? Even better this recipe provides 2 of your 5-a-day per serving! Loaded with spicy chickpeas and a punchy Greek style dressing, this is a simple yet satisfying meal. It’s low in saturated fat with the majority of unsaturated fat naturally found in the avocado and olive oil.

Ingredients

1 large (~450g) sweet potato, unpeeled, scrubbed and cut in half lengthwise

400g chickpeas, drained

1 garlic clove, minced

½ tsp cumin

½ tsp turmeric

1 tsp smoked paprika

Freshly ground pepper

1 ripe avocado, diced

30g parsley, chopped

For the dressing:

250ml Alpro Greek style Plain soya alternative to yogurt

½ tsp cumin

1 tbsp olive oil

Method

Pre-heat the oven to 200°C / 180Fan / Gas mark 6.

Wrap each sweet potato half in foil, arrange on a baking tray and bake in the oven for about 45 minutes, or until they are tender when you try them with a fork. Take out of the oven and allow to cool a little.

In the meantime, mix the chickpeas with the garlic and spices in bowl so they are well coated. Spread them out on a baking tray and place them on a separate shelf in the oven for 25 minutes, giving them a stir around every now and then. Allow them to cool a little.

Once the potato halves are cool enough to handle, scoop about half of the flesh out. Put the skin shells to one side.  Mash the scooped flesh in a bowl then add the roasted chickpeas, diced avocado and chopped parsley and mix well.

In a separate bowl, whisk together the Alpro Greek Style Plain, cumin, olive oil and pepper to make the dressing.

To serve: fill the sweet potato skins with the chickpea mixture, then finish with a generous dollop of the dreamy, creamy Greek style dressing on top. Delicious!

Did you like this recipe? Please help us provide more and make a donation

Donate

Our cookies

We use cookies, which are small text files, to improve your experience on our website.
You can allow or reject non essential cookies or manage them individually.

Manage cookiesAllow all

Cookie policy

Our cookies

Allow all

We use cookies, which are small text files, to improve your experience on our website. You can allow all or manage them individually.

You can find out more on our cookie page at any time.

EssentialThese cookies are needed for essential functions such as logging in and making payments. Standard cookies can't be switched off and they don't store any of your information.
AnalyticsThese cookies help us collect information such as how many people are using our site or which pages are popular to help us improve customer experience. Switching off these cookies will reduce our ability to gather information to improve the experience.
FunctionalThese cookies are related to features that make your experience better. They enable basic functions such as social media sharing. Switching off these cookies will mean that areas of our website can't work properly.
AdvertisingThese cookies help us to learn what you're interested in so we can show you relevant adverts on other websites and track the effectiveness of our advertising.
PersonalisationThese cookies help us to learn what you're interested in so we can show you relevant content.

Save preferences