Oven, Blender, Sheet Tray, Parchment paper
Preheat the oven to 425°F. Clean & halve the sweet potatoes lengthwise.
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.
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.
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.
Blend or mix until smooth. The texture should be thick & spreadable like mayo!
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!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
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.