Chickpea Tuna Stuffed Sweet Potato
Ingredients
- Sweet potato
- 1 can chickpeas
- 1/2 nori sheet, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp capers, finely chopped
- 4 tbsp aioli or cashew cream
- 2 tbsp dill, finely chopped
- 1/2 tsp sea salt
- Pinch of black pepper
Preparation
Bake the sweet potato whole at 200°C for approximately 45 minutes.
While the potato bakes, prepare the 'tuna' mix.
Drain and rinse the chickpeas, then mash them with a potato masher or fork, leaving some texture.
Slice the nori sheet into small pieces and add it, along with the remaining ingredients, to the mashed chickpeas. Mix thoroughly.
Adjust the taste by adding more mayo for creaminess, lemon for acidity, or salt for saltiness.
Slice the baked potato in half, stuff it with the 'tuna' mix, and top it with aioli or cashew cream and a sprinkle of dill. Enjoy!
