Chickpea Stuffed Sweet Potatoes | With Yogurt Dressing
These baked chickpea stuffed sweet potatoes are the perfect choice for a light nourishing meal. Add some fresh veggies and a flavorful chives coriander yogurt dressing and you won't need anything else.
Ingredients
- 4 medium sized sweet potatoes
- 1 chickpea can
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp cumin powder
- ½ tsp salt or to taste
- 2 tbsp olive oil
- 5-6 cherry tomatoes cut in halves
- 200 g cucumbers cut in cubes
Yogurt dressing ingredients
- 300 g cashew yogurt or other unsweetened vegan yogurt
- 2 tbsp vegan mayo
- 2-3 garlic cloves minced
- chives chopped
- fresh coriander leaves chopped
- ½ tsp salt or to taste
- ½ tsp ground black pepper
Instructions
- To make the dressing, put all ingredients into a bowl, stir to combine, then leave it in the fridge for at least 1 hour;
- Preheat the oven at 200°C;
- Prick the sweet potatoes with the tins of a fork, place them into a baking trey, then bake for 50-60 minutes, until soft;
- Drain the chickpea, then transfer to a baking trey; sprinkle over the spices and drizzle the olive oil on top; combine well so all chickpeas are covered with spices; bake at 200°C for 20 minutes, until crunchy;
- Split the potatoes tops open with a knife and stuff with baked chickpeas, cherry tomatoes and cucumbers; add yogurt dressing on top and enjoy!