SMOKY CHICKPEAS LOADED SWEET POTATO WITH AVOCADO AND HERBY SAUCE

Name: SMOKY CHICKPEAS LOADED SWEET POTATO WITH AVOCADO AND HERBY SAUCE
Cuisine: American
Ingredients: 2 medium sweet potatoes; 1 can chickpeas; 1 ripe avocado; 100gr Greek style yogurt; 4 heaping tbsp of tahini; 3 tbsp parmesan; Juice of one lemon; Zest of half a lemon; 2 garlic cloves; Handful fresh dill; 1 heaping tsp smoked paprika; ½ tsp cumin; 1 tsp onion powder; Oil, salt, pepper; Fresh coriander

8 steps

SMOKY CHICKPEAS LOADED SWEET POTATO WITH AVOCADO AND HERBY SAUCE High Protein Veganuary episode 10 Protein per serving: 30gr INGREDIENTS (serves 2) 2 medium sweet potatoes 1 can chickpeas 1 ripe avocado 100gr Greek style yogurt 4 heaping tbsp of tahini 3 tbsp nooch Juice of one lemon Zest of half a lemon 2 garlic cloves Handful fresh dill 1 heaping tsp smoked paprika ½ tsp cumin 1 tsp onion powder Oil, salt, pepper Sesame seeds Fresh coriander METHOD Macros: 519kcal |64C• 12F•30P

Updated at: Wed, 07 Feb 2024 22:36:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories432.3 kcal (22%)

Total Fat24.5 g (35%)

Carbs42.6 g (16%)

Sugars5.6 g (6%)

Protein15 g (30%)

Sodium605.4 mg (30%)

Fiber11.5 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

100 grGreek style yogurt

4 heaping tbsptahini

3 Tbspparmesan

1 heaping tspsmoked paprika

½ tspcumin

1 tsponion powder

Instructions

Step 1

-preheat your oven to 180c

Step 2

-slice the sweet potatoes but don’t halve them in two parts

Step 3

-drizzle some oil and salt on top and coat evenly using your hands

Step 4

-drain and pat dry the chickpeas and place in a bowl. Add onion powder, cumin, smoked paprika, 1 tbsp oil, salt and pepper. Mix well until evenly coated.

Step 5

- place the sweet potatoes and the chickpeas in a baking tray lined with baking paper and bake until the potatoes are soft and the chickpeas nice and crunchy (depending on the size of your sweet potatoes the chickpeas will be ready before the potatoes so take the chickpeas out before if you see they’re cooked )

Step 6

- prepare the sauce. Add tahini, nooch, dill, lemon juice and zest, garlic, salt and pepper to a blender and blend until creamy (add a splash of water if it’s too thick)

Step 7

- mash the ripe avocado and combine it with yogurt. Add salt and pepper to taste

Step 8

- once the potatoes are ready scoop mash the flesh with a fork (but don’t scoop out of the peel) then layer with avocado, chickpeas, herby sauce, top with sesame seeds and fresh coriander

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