Ingredients
2 Sweet Potatoes, slit in half & pierced with a fork
6 snacking carrots
½ cup Chickpeas, drained & rinsed
1 tsp Garlic Powder
½ tsp Paprika
½ tsp Cumin
¼ tsp Cayenne Pepper
Pinch Salt & Pepper
Extra Virgin Olive Oil , drizzled
1 Avocado, mashed
1 Lime, juiced
Fresh Coriander
Natural Greek Yoghurt or Sour Cream
Method
Preheat oven to 180 degrees. Lightly coat sweet potato with olive oil and bake for 15 minutes. Place carrots on top of sweet potatoes in the slit. Return to oven and cook for 15-20 minutes or until sweet potato has softened. Mix chickpeas, garlic powder, paprika, cumin, cayenne pepper, salt and pepper in a bowl. Lay out on a baking tray and bake chickpeas for 15-20 minutes or until crispy. Meanwhile, combine avocado and lime in a bowl and set aside. Once the sweet potato is cooked, top with crispy chickpeas, guacamole, fresh coriander and yoghurt/sour cream.
