Roasted Stuffed 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 AND 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 AND 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

THE 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