Baked Sweet Potatoes with Tandoori Chickpeas and Guacamole
Ingredients
- 1-15 oz can chickpeas
- Olive oil (optional)
- Tandoori masala seasoning or smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, turmeric
- Salt
- 3 sweet potatoes
- 3 very ripe avocados
- 1 lime
- 2 garlic cloves
- Tahini
- Red chili flakes
Preparation
Drain and rinse the 1-15 oz can of chickpeas.
Optionally, toss the chickpeas in a little olive oil.
Rub the chickpeas with a generous amount of tandoori masala seasoning or a combination of spices like smoked paprika, ancho chili, chipotle, cayenne, garlic powder, cumin, chili powder, and turmeric.
Add salt to taste.
Roast the chickpeas at 400°F until crispy, about 20 minutes.
Bake 3 sweet potatoes until soft (temperature and time not specified).
Slice open the baked sweet potatoes and use a fork to remove a little of the center.
Load the sweet potatoes with the roasted chickpeas.
For the guacamole, mix together 3 mashed very ripe avocados, juice of 1 lime, 2 finely grated garlic cloves, and salt to taste.
Add a dollop of guacamole on top of the chickpeas.
Drizzle with tahini and sprinkle with red chili flakes.
Enjoy the dish.
