Baked Sweet Potatoes with Tandoori Spiced Chickpeas and Guacamole
Ingredients
- 3 baked sweet potatoes
- 1-15oz can chickpeas
- olive oil (optional)
- tandoori masala seasoning or smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, turmeric
- salt to taste for chickpeas
- 3 very ripe avocados
- juice of 1 lime
- 2 garlic cloves
- salt to taste for guacamole
- tahini
- red chili flakes
Preparation
Drain and rinse 1-15oz can chickpeas.
Optional: Toss chickpeas in a little olive oil.
Rub chickpeas with generous amount of tandoori masala seasoning or substitute with spices like smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, turmeric and add salt to taste.
Roast chickpeas at 400F until crispy, about 20 minutes.
Slice open 3 baked sweet potatoes and use a fork to remove a little of the center.
Load the sweet potatoes with the roasted chickpeas.
Mash 3 very ripe avocados and mix with juice of 1 lime, 2 finely grated garlic cloves, and salt to taste to make guacamole.
Add a dollop of guacamole on top of the chickpeas.
Drizzle with tahini and sprinkle red chili flakes.
Enjoy!
