Loaded Sweet Potatoes with Baked Chickpeas and Herb Drizzle
These loaded sweet potatoes are stuffed with baked chickpeas and pomegranate arils and are topped with a generous drizzle of a lemony mint-coriander sauce as well as lots of fresh coriander.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Blender
- Spoon
- Fork
- Citrus press
Ingredients
- 1 medium sweet potato (, washed and unpeeled)
- 1 14oz can of chickpeas (, rinsed and drained)
- 1 tsp curry powder
- ½ tsp ground coriander
- ¼ tsp ground garam masala
- Sea salt
- freshly cracked pepper
- Cayenne (, optional)
- 2 tbsp hummus
- 1 tbsp tahini
- 2 tbsp filtered water
- Juice of ½ a lemon
- A small handful of fresh coriander and mint
- Pomegranate arils
- Fresh coriander
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