Mexican Stuffed Sweet Potatoes

Ingredients:

For the sweet potato:

• 2 large sweet potatoes

For the avocado:

• 1 avocado, mashed

• 1/2 lime, juice

• Pinch of salt & pepper to taste

For the salsa:

• 1/2 red onion, diced

• 1/2 capsicum, diced

• 1/2 can of sweet corn

• 1/2 tsp of oregano

• 1/2 lime, juice

• 1/2 tsp of chilli powder

• 1/4 tsp of salt & pepper

For the chickpeas:

• 1 can of chickpeas

• 1 tbsp of olive oil

• 1/2 tsp of chilli powder

• 1/2 tsp of cumin

• 1/2 tsp of garlic powder

• 1/2 tbsp of maple syrup

Optional Garnish:

• Coriander

• Vegan sour cream

• Chilli sauce or flakes

Directions:

1. Preheat the oven to 200 degrees C. Line a baking tray with parchment paper and then pierce the sweet potatoes with a fork a few times on each side. Place in the oven for 40 minutes.

2. Meanwhile, drain and rinse 1 can of chickpeas. Heat a non stick pan with olive oil and once hot add in the chickpeas and chickpea spices. Cook for 3-5 minutes on medium heat. Remove from heat and set aside.

3. Dice all “salsa” ingredients and add them to a mixing bowl. Add in oregano, chilli powder, lime juice, salt and pepper and mix until evenly coated. Set aside.

4. Mash avocado and add lime, salt and pepper to taste. Set aside.

5. Once sweet potatoes are ready, remove from oven and allow to cool for 2 minutes. Then slice them in half and using a fork mash the insides a bit to help create a “deep bowl” shape, which will help you stuff the potatoes easier. Add 2 tbsp of corn salsa, chickpeas, guac and option to top it off with some vegan sour cream, coriander, and chilli. Serve hot and enjoy!