Baked Sweet Potatoes with Tandoori Chickpeas and Guacamole
Ingredients
- 1 can (15oz) chickpeas
- Olive oil (optional)
- Tandoori masala seasoning or alternatives like smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, turmeric
- Salt
- 3 sweet potatoes
- 3 ripe avocados
- 1 lime
- 2 garlic cloves
- Tahini
- Red chili flakes
Preparation
Drain and rinse the chickpeas.
Optionally, toss the chickpeas in a little olive oil.
Rub the chickpeas with a generous amount of tandoori masala seasoning or your chosen spice combination and add salt to taste.
Roast the chickpeas at 400F until crispy, about 20 minutes.
Use a fork to remove a little of the center from 3 baked sweet potatoes that have been sliced open.
Load the sweet potatoes with the roasted chickpeas.
For the guacamole, mash 3 very ripe avocados.
Add the juice from 1 lime, 2 finely grated garlic cloves, and salt to taste to the mashed avocados, then mix together.
Add a dollop of guacamole on top of the chickpeas in the sweet potatoes.
Drizzle with tahini and sprinkle with red chili flakes.
Enjoy the dish.
