Baked Sweet Potatoes with Tandoori Spiced Chickpeas
Ingredients
- 1-1.5 oz can chickpeas
- Tandoori masala seasoning
- Salt to taste
- 3 sweet potatoes
- 3 ripe avocados
- 1 lime
- 2 garlic cloves
- Tahini
- Red chili flakes
Preparation
Drain and rinse the chickpeas.
Rub the chickpeas with a generous amount of tandoori masala seasoning and salt to taste.
Roast the chickpeas at 400°F until crispy, about 20 minutes.
Bake the sweet potatoes until soft
Slice open the sweet potatoes and use a fork to remove a little of the center.
Load the roasted chickpeas into the prepared sweet potatoes.
Mix together mashed avocados, juice from 1 lime, 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 with red chili flakes.
