Roasted Sweet Potatoes with Chickpeas & Avocado Cream

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 40-45 min at 425°F or until the potatoes are well roasted.

Step 4

While the potatoes bake, make the avocado cream. In a bowl, food processor or blender add avocado, yogurt, lime juice (1/2 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!