Ingredients:
- 4 medium sweet potatoes, cut in half (or 4 russet potatoes)
- 2 cups chick peas, cooked, rinsed and drained
- 1 garlic clove, minced
- ½ teaspoon cumin
- ½ teaspoon curcuma
- 1 teaspoon smoked paprika
- sea salt and freshly ground pepper
- vegetable oil
- 1 ripe avocado, diced
- ¼ cup chopped parsley
- 1 cup OIKOS 0% Greek yogurt
- ½ teaspoon cumin
- 1 tablespoon olive oil
- salt and pepper
Preparation steps
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Preheat the oven to 425°F.
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Wrap each half of sweet potato in aluminum foil, place them on a cooking sheet and put them in the oven for about 45 minutes or until fork tender.
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Once the sweet potatoes are cooked and slightly cooled, lightly carve the interior (the puréed flesh will be mixed with the chick peas).
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In a bowl, mix the chick peas with garlic and spices so they are well coated.
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Place the chick peas on a cooking sheet and put in the oven for 25 minutes, stirring them every now and then. In a bowl, mix the chick peas, mashed sweet potatoes, diced avocado, chopped parsley and a drizzle of olive oil.
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In a bowl, mix the plain yogurt, cumin, olive oil, salt and pepper.
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Fill the sweet potato halves with the chick pea mix and top generously with yogurt sauce.