Roasted Sweet Potatoes with Chickpeas & Avocado Cream
Very easy
Camille U.
Camille U.

Roasted Sweet Potatoes with Chickpeas & Avocado Cream

3 minutesPrep time

45 minutesCook time

749 cal.Per serving

Ingredients for 1

Sweet potato

1

Sweet potato

Chickpeas (canned)

1 cup

Chickpeas (canned)

Avocado

1/2

Avocado

Greek Yogurt (plain)

1 tbsp

Greek Yogurt (plain)

Lime

1/4

Lime

Paprika

1/2 tbsp

Paprika

Cilantro (fresh)

optional

1 tbsp

Cilantro (fresh)

Utensils

Oven, Blender, Sheet Tray, Parchment paper, Knife

recipe

  • Step 1
    Preheat the oven to 425°F. Clean & halve the sweet potatoes lengthwise.
  • Step 2
    Line a sheet tray with parchment paper. Arrange the potatoes, cut-side up, on one side of the tray. Add the drained chickpeas to the other side.
  • Step 3
    Season everything with paprika, salt, pepper & a drizzle of olive oil. Mix it all together. Bake for 45 min at 425°F or until the potatoes are well roasted.
  • Step 4
    While the potatoes bake, make the cream . In a bowl, food processor or blender add avocado, yogurt, lime juice (1/2 a tsp per person), salt & pepper.
  • Step 5
    Blend or mix until smooth. The texture should be thick & spreadable like mayo!
  • Step 6
    Once the sweet potatoes are cooked, transfer the roasted chickpeas to a bowl to cool. Spread the avocado cream on each potato half & top with roasted chickpeas. Garnish with fresh cilantro (optional). Enjoy!