For those on the hunt for a delectable yet wholesome dinner idea, this loaded sweet potato recipe could be just what you need.
Popular food influencer Elizabeth (Lilly) Assender, who enthuses her Instagram followers with post under @foodie_lilly, has seen this particular dish become a huge hit.
In presenting the how-to, Lilly shared these words: “Crispy chickpeas loaded sweet potato with butter bean hummus and tangy tomatoes. Super healthy, delicious and packed with goodness!”
Feedback on the mouthwatering recipe poured in swiftly, with one excited commenter posting: “This looks absolutely delicious! Make sure to save us a piece haha.” Another chimed in saying: “Looks so yummy! ! ” While another remarked: “Oh you have my attention.”
Crispy chickpea loaded sweet potatoes
Ingredients (Serves one)
- One sweet potato
- Olive oil
- Hummus (Lily has also shared a recipe for a delicious butter bean hummus, but any you have is fine)
- Chilli seasoning
- One can chickpeas
- Salt
- Garlic powder
- Paprika
- Handful of cherry tomatoes
- One tbsp red wine vinegar
- Chopped coriander
Method
Preheat the oven to 200°C (390°F).
Drain the chickpeas and arrange onto a baking-paper lined tray. Dry the chickpeas with some kitchen roll, then drizzle with oil along with a dash of garlic powder and salt.
Cut the sweet potato in half, drizzle over a little of the oil and bake in the oven for 25 to 30 minutes.
While the chickpeas and sweet potatoes are in the oven, half the tomatoes and add to a bowl with the coriander and red wine vinegar and set aside.
Arrange the cooked sweet potato on a plate, slather it with hummus and drizzle some olive oil and chilli seasoning. Finish off by topping it with crispy chickpeas and tomatoes.