Baked Sweet Potatoes with Tandoori Chickpeas
Ingredients
- 3 baked sweet potatoes
- 1-1.5 oz can chickpeas
- Tandoori masala seasoning (generous amount)
- Salt (to taste)
- 3 very ripe avocados
- 1 lime (for juice)
- 2 garlic cloves
- Tahini (for drizzling)
- Red chili flakes (for drizzling)
Preparation
Drain and rinse the chickpeas.
Rub the chickpeas with a generous amount of tandoori masala seasoning and add salt to taste.
Roast the chickpeas at 400°F until crispy, about 20 minutes.
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.
Mash 3 very ripe avocados with the juice of 1 lime, 2 finely grated garlic cloves, and salt to taste to make the guacamole.
Add a dollop of guacamole on top of the chickpeas.
Drizzle with tahini and sprinkle with red chili flakes.
Enjoy!
