2
Ingredients
- 2 Sweet Potato es, slit in half & pierced with a fork
- 6 Snackables Carrots
- ½ cup Chickpeas, drained & rinsed
- 1 tsp Garlic Powder
- ½ tsp Paprika
- ½ tsp Cumin
- ¼ tsp Cayenne Pepper
- Pinch Salt & Pepper
- Extra Virgin Olive Oil , drizzled
- 1 Avocado , mashed
- 1 Lime, juiced
- Fresh Coriander
- Natural Greek Yoghurt or Sour Cream
Method
1. Preheat oven to 180 degrees.
2. Lightly coat sweet potato with olive oil and bake for15 minutes. Place carrots on top of sweet potatoes in the slit. Return to oven and cook for a further 15-20 minutes or until sweet potato has softened.
3. Mix chickpeas, garlic powder, paprika, cumin, cayenne pepper, salt and pepperin in a bowl. Lay out on a baking try and bake chickpeas for 15-20 minutes or until crispy.
4. Combine avocado and lime in a bowl and set aside.
5. Once the sweet potato is cooked, top with crispy chickpeas, guacamole, fresh coriander and yoghurt/sour cream.