Roasted Sweet Potatoes with Chickpeas & Avocado Cream

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What's better than a baked sweet potato? A loaded baked sweet potato boat! A colorful recipe like this doesn't just look great, it tastes even better!

Camille U.
Camille U.

3 minutes

Prep time

45 minutes

Cook time

707 cal.

Per serving


Oven, Blender, Sheet Tray, Parchment paper


Sweet potato

Step 1

Preheat the oven to 425°F. Clean & halve the sweet potatoes lengthwise.

Sweet potato
Chickpeas (canned)

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.

Olive oil

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.

Yogurt (Greek, plain)

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!

Cilantro (fresh)

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!

Nutrition facts

Average estimated amount for one serving

Energy707 cal.
Fat37 g
Carbohydrates60 g
Protein25 g
Fiber20 g

On average, one serving of the recipe "Roasted Sweet Potatoes with Chickpeas & Avocado Cream" contains 707 Energy, 37 g of Fat, 60 g of Carbohydrates, 25 g of Protein, 20 g of Fiber.

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Roasted Sweet Potatoes with Chickpeas & Avocado Cream
Very easy