Roasted Sweet Potato Boats with Spiced Chickpeas, Tahini Yogurt Cream and Crunchy Cucumber Salad

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper.

2. 2

   Place the halved sweet potatoes on the tray. Score the flesh lightly without cutting through the skin. Rub with 15 ml (1 tbsp) olive oil and season with 2 g (1/3 tsp) salt and a pinch of black pepper. Roast for 30 to 35 minutes at 220 °C / 425 °F, until very tender.

3. 3

   While the sweet potatoes roast, toss the chickpeas with 15 ml (1 tbsp) olive oil, smoked paprika, ground cumin, garlic powder, 2 g (1/3 tsp) salt, and another pinch of black pepper.

4. 4

   Heat a large skillet over medium heat. Cook the spiced chickpeas for 8 to 10 minutes, stirring, until golden on the outside and fragrant.

5. 5

   In a bowl, mix the plain Greek yogurt, tahini, and 15 ml (1 tbsp) lemon juice. Add 1 g (a pinch) of salt and stir until smooth and creamy.

6. 6

   In another bowl, combine the cucumber, red onion, fresh parsley, fresh mint, the remaining 15 ml (1 tbsp) olive oil, the remaining 15 ml (1 tbsp) lemon juice, 1 g (a pinch) of salt, and the rest of the black pepper. Toss well to make a crunchy salad.

7. 7

   When the sweet potatoes are ready, gently press them open in the center to form boats. Spoon in the tahini yogurt cream, then add the spiced chickpeas, and finish with the cucumber salad.

8. 8

   Top each serving with toasted pumpkin seeds and serve immediately.