Serves 2 | prep time 20 min | oven time 45 min | total time 55 min
- 3 sweet potatoes
- Handful kale (cavolo nero), roughly chopped
- 4 tbsp Abbot Kinney’s Coco Start
- 1 lime, juice
- 2 tbsp extra virgin olive oil
- 1 garlic clove, pressed
- 150 g chickpeas, canned or cooked (soaked)
- 1/4 tsp spicy paprika powder
- 1/4 tsp cumin
- Bunch fresh coriander, leaves
- Sesame seeds
- Sea salt
- Preheat the oven to 200 °C degrees and line baking sheet with parchment paper.
- Rinse the sweet potatoes to be sure they are sand-free.
- Use a fork to poke holes into the sweet potatoes, set them on the baking sheet, and roast for 40 to 50 minutes, or until puffed up and soft inside when pierced with a fork.
- In the meantime, make the sauce: in a small bowl, combine the Coco Start, lime juice, 1 tbsp olive oil, garlic and a pinch of salt. Chill until ready to use.
- Mix the chickpeas well together in a bowl with 1 tbsp olive oil, paprika powder, cumin and a pinch of salt.
- Put a frying pan on medium heat and fry the chickpeas until they get crunchy and golden brown, don’t forget to stir once in a while.
- Just before the sweet potatoes are done, place the kale leaves into the oven on the same baking sheet and cook for 2 to 3 minutes, or until wilted.
- Remove the baking sheet from the oven and let cool slightly.
- Slice a wedge lengthwise in each potato and remove to make space for the filling.
- Now it’s time to bring all the elements together: stuff with the chickpeas and kale; drizzle some sauce on top and dress with coriander and sesame seeds.