Adapted from ‘Oh She Glows’.
medium sweet potatoes
rinsed and drained
smoked (or regular) paprika
tahini or houmous
cloves minced garlic
Water or unsweetened almond milk
Olive oil and salt
Handful diced cherry tomatoes
Toss chickpeas with 1 tbsp oil and spices and place on a foil-lined baking sheet.
Place scrubbed & halved (lengthwise) sweet potatoes face-down on top. Bake 25min at 200C.
Meanwhile, whisk together tahini/houmous, lemon, garlic and dill.
Add just enough water/milk to make it pourable. Adjust ingredients to taste. Toss together topping ingredients and set aside.
Once sweet potatoes are fork tender and the chickpeas are golden brown, remove from oven.
To serve, turn potatoes face-up, smash insides a bit, top with chickpeas, dressing and tomatoes.
Enjoy with chilli sauce if desired, and a selection of sides