Roasted Sweet Potatoes with Cilantro Quinoa, Tamarind-Glazed Chickpeas and Avocado Lime Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper. Pierce the sweet potatoes several times with a fork, rub them with 15 ml (1 tbsp) olive oil, and season with 2 g (1/2 tsp) salt and a pinch of black pepper.

2. 2

   Roast the sweet potatoes for 35 to 40 minutes at 220 °C / 425 °F, until tender when pierced with a knife and lightly caramelized on the outside.

3. 3

   Meanwhile, place the quinoa and water in a saucepan with 2 g (1/2 tsp) salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes. Turn off the heat and let it rest covered for 5 minutes. Fluff with a fork, then mix in half of the chopped cilantro, the zest of 1 lime, 15 ml (1 tbsp) lime juice, and a pinch of black pepper.

4. 4

   In a bowl, mix the chickpeas with the tamarind paste, maple syrup, 15 ml (1 tbsp) olive oil, ground cumin, smoked paprika, 1 grated garlic clove, 2 g (1/2 tsp) salt, and black pepper to taste.

5. 5

   Spread the seasoned chickpeas on a second baking sheet or on an open side of the sweet potato tray. Roast them at 220 °C / 425 °F for 18 to 20 minutes, stirring once halfway through, until glossy, lightly sticky, and browned at the edges.

6. 6

   For the cream, place the avocados, dairy-free yogurt, 1 garlic clove, 30 ml (2 tbsp) lime juice, 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, and 2 to 3 tablespoons of water if needed in a blender or food processor. Blend until smooth and creamy.

7. 7

   Toss the red onion with the remaining chopped cilantro, a pinch of salt, and 15 ml (1 tbsp) lime juice to soften its sharpness.

8. 8

   Split the roasted sweet potatoes lengthwise without cutting all the way through and gently press the ends to create space. Divide the arugula inside each sweet potato, then add the cilantro quinoa and tamarind-glazed chickpeas.

9. 9

   Finish each sweet potato with spoonfuls of avocado lime cream, the red onion cilantro mixture, and toasted pumpkin seeds. Serve immediately.

10. 10

    If you want even more color, return the filled sweet potatoes to the oven for 3 to 4 minutes at 200 °C / 400 °F before adding the avocado cream.