INGREDIENTS

2 medium sized sweet potatoes

For the filling
1 cup cooked chickpeas
1 garlic clove, minced
Juice 1/2 lemon
1 teaspoons sweet paprika
3 fresh tomatoes
1 avocado
1 cup kale, roughly chopped
1/2 teaspoon fine grain salt

DIRECTIONS

  1. Cut sweet potatoes in half (lengthwise) and poke holes in the potatoes before you cook them!

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  2. Preheat oven to 200º.
  3. Place the potatoes on a baking sheet, drizzle lightly with olive oil and bake for about 40 minutes, on 200 degrees, and they should be pretty tender. You can also cook them in the microwave – on high power, it takes only 8-10 minutes (though I never tried it in the microwave, just read it in the recipes).
  4. At the same time spread chickpeas on a baking sheet, and bake for 30 to 40 minutes, until browned and crunchy.
  5. Prepare guacamole by roughly mashing avocado, chopped tomatoes, minced garlic, lemon juice and spices together.
  6. At the last 10 – 15 mins of cooking, I took the chickpeas out and exchanged them with kale.
  7. When the sweet potatoes are done, take them out. Mash sweet potato with avocado (I just did it with a fork). Then add the chickpeas and kale on top!

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  8. Eat them as a meal or serve with some salad on the side.