Baked Sweet Potatoes with Tandoori Chickpeas
Ingredients
- 3 sweet potatoes
- 1-1.5 oz can chickpeas
- Tandoori masala seasoning
- Salt to taste
- 3 very ripe avocados
- 1 lime
- 2 garlic cloves
- Tahini
- Red chili flakes
Preparation
Bake the sweet potatoes at 400°F until soft, about 45 minutes.
Drain and rinse the chickpeas.
Rub the chickpeas with tandoori masala seasoning and salt to taste.
Roast the chickpeas at 400°F until crispy, about 20 minutes.
Mash 3 avocados and mix with juice of 1 lime, 2 grated garlic cloves, and salt to taste to make guacamole.
Slice open the baked sweet potatoes and use a fork to remove a little of the center.
Load the roasted chickpeas into the sweet potatoes.
Top with a dollop of guacamole, a drizzle of tahini, and red chili flakes.
