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Loaded Sweet Potatoes with Baked Chickpeas and Herb Drizzle

Name: Loaded Sweet Potatoes with Baked Chickpeas and Herb Drizzle
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 medium sweet potato (, washed and unpeeled); 1 14oz can of chickpeas (, rinsed and drained); 1 tsp curry powder; ½ tsp ground coriander; ¼ tsp ground garam masala; Sea salt and freshly cracked pepper (, to taste); Cayenne (, optional); 2 tbsp hummus; 1 tbsp tahini; 2 tbsp filtered water; Juice of ½ a lemon; A small handful of fresh coriander and mint; Sea salt and freshly cracked pepper (, to taste); Pomegranate arils; Fresh coriander

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GF NF OF RSF

25 mins Prep: 5 mins Cook: 20 mins

Serves 1

These loaded sweet potatoes are stuffed with baked chickpeas and pomegranate arils and are topped with a generous drizzle of a lemony mint-coriander sauce as well as lots of fresh coriander.

Ingredients

1 medium sweet potato , washed and unpeeled

Baked Chickpeas

1 14oz can of chickpeas , rinsed and drained
1 tsp curry powder
½ tsp ground coriander
¼ tsp ground garam masala
Sea salt and freshly cracked pepper , to taste
Cayenne , optional

Coriander-Mint Sauce

2 tbsp hummus
1 tbsp tahini
2 tbsp filtered water
Juice of ½ a lemon
A small handful of fresh coriander and mint
Sea salt and freshly cracked pepper , to taste

Toppings

Pomegranate arils
Fresh coriander

Recipe

Step 1
Preheat oven to 400ºF and line a baking sheet with parchment paper.
Step 2
Add chickpeas to the prepared baking sheet. Add all spices and toss to coat. Bake for 20 minutes.
Step 3
Using a fork, poke holes in the sweet potato and bake in the microwave for 5 minutes or until soft in the center.
Step 4
To make the sauce, add all sauce ingredients into a medium bowl. Using an immersion blender, puree until smooth. Alternatively, you could blend all ingredients in a small blender. Taste and adjust seasonings.
Step 5
Assemble your loaded sweet potato. Cut it in half. Spread a tablespoon of sauce on both halves. Garnish with baked chickpeas, pomegranate arils and fresh coriander.
Step 6
Drizzle with some more sauce. Enjoy!

Common Questions & Swaps

Can I replace the chickpeas with another legume? Absolutely, white beans would be great here, but you could also use black beans or pinto beans.
Can I use any kind of hummus? Yep, any kind you have on hand. Just be aware that if you use the beet-flavored kind, you will end up with a bright pink sauce.
Can I replace the tahini with another nut or seed butter? Based on the flavor profiles of this dish, cashew and roasted almond butter would be your best bet.

Loaded Sweet Potatoes with Baked Chickpeas and Herb Drizzle