New 11 Line Abs Challenge!

Baked Sweet Potato, Chickpea & Garlic

This one is absolutely delicious and perfect for all my veggie familia xx Enjoy xx

All the ingredients for this recipe are from Waterfront Market your one stop shop in Dubai for the most fresh, delicious and affordable ingredients.

Ingredients
Sweet Potato
1 sweet potato
1 Tbsp olive oil
Sprinkle of salt

Chickpea ingredients
1 can chickpeas
1 Tbsp olive oil
1 Tbsp Cumin
1 Tbsp All Purpose Seasoning
1 tsp mixed dried herbs
2-3 cloves of garlic
A few cracks of Garlic pepper

Dressing
3 Tbsp hummus
2 cloves minced garlic
1/2 lemon - juice
A crack of garlic pepper

Guacamole
1 avocado
1 wedge of lemon - juice
1/2 tsp chilli flakes

Tomato Topping
Handful cherry tomatoes
Small handful of parsley
1 wedge of lemon - juice
1 tsp olive oil

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Method
Pre heat the oven to 220 deg and line two oven trays with foil
Cut the sweet potato in half and season by using your hands to rub 1 Tbsp olive oil and a sprinkle of salt around the entire surface. Place on the tray with the skin upwards
Prepare the chickpeas by rinsing them thoroughly in water. Then lay them out on the tray and season with all the ingredients outlined above (please see ingredients section)
Place both the chickpeas and sweet potato in the oven for 18-20 minutes
Prepare Guacamole by adding the avocado, lemon juice and chilli flakes into a bowl and use a fork to soften and mix. Add more lemon juice, and a pinch of salt to taste. Set aside
Prepare sauce by adding hummus, minced garlic, lemon juice and garlic pepper into a bowl and mix thoroughly. Set aside
Prepare tomato topping by adding chopped tomatoes and finely diced parsley into a bowl, and dressing with olive oil and lemon juice.
Once the sweet potato and chickpeas are out of the oven, layer up the dish by loading on the sauce and toppings. I like to serve the guacamole on the side next to a warm creamy sweet potato.