Chickpea Stuffed Roasted Sweet Potatoes

• 4 sweet potatoes

Chickpea Filling:

• 2 tins La Belinda chickpeas, drained
• 125ml (½ cup) Food Lover’s raw cashew nuts
• 2 garlic cloves, crushed
• 15ml (1 Tbsp) smoked chilli flakes
• 15ml (1 Tbsp) ground cumin
• 5ml (1 tsp) dried oregano
• 2,5ml (½ tsp) smoked paprika
• 1,25ml (¼ tsp) cayenne pepper
• 30ml (2 Tbsp) Food Lover’s Signature extra virgin olive oil
• Freshly-ground salt and pepper

Lime & Coriander Slaw

• 125ml (½ cup) fresh coriander, roughly chopped
• 30ml (2 Tbsp) fresh lime juice
• 5ml (1 tsp) Nature’s Gold honey
• Freshly-ground salt and pepper

Avocado & Lime Cream

• 2 medium avocados
• 125ml (½ cup) fresh coriander, roughly chopped
• 45ml (3 Tbsp) lime juice
• 60ml (¼ cup) water
• Freshly-ground salt and pepper

Salsa

• 2 tomatoes, diced
• ¼ onion, finely diced
• 1 garlic clove, crushed
• 1 small green pepper, diced
• 125ml (½ cup) fresh coriander, roughly chopped
• ½ jalapeño, finely chopped

• Pierce sweet potatoes with a fork. Place them on an oven tray and bake in a preheated oven at 200˚C, for about an hour or until tender when pricked with a fork. To make the lime and coriander slaw; place all the ingredients for the slaw into a bowl, stirring to combine. Set aside while waiting for the sweet potatoes to cook.
• To make the avocado and lime cream; place all the ingredients in a blender and blend until completely smooth and creamy. Set aside while waiting for the sweet potatoes to cook.
• To make the salsa; place all the ingredients into a bowl and toss together. Set aside while waiting for the sweet potatoes to cook.
• To make the Mexican chickpea filling; place all the ingredients into a food processor and pulse for a couple of seconds until they are finely chopped. Be careful not to over-pulse the ingredients. Heat the olive oil in a frying pan, and over medium heat, gently cook the pulsed ingredients for a couple of minutes. Remove from the heat. Once the sweet potatoes are cooked, remove from oven and allow to cool a little until warm. Slice them down the middle, lengthwise, being careful not to cut them all the way through. Fill them with the chickpea filling, lime and coriander slaw and avocado and lime cream.
• Serve with a salsa on the side.