Crunchy Chickpea, Red Onion & Rocket Sweet Potato
By :The Culinary Cartel
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Rating: 0
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Browse Category Appetizer, Side Dishes
Cooking Technique Bake
Home Category Appetizer, Side Dish
Prep Time 5 Minutes
Cook Time 45 Minutes
Servings
2 Servings
Ingredients
  • 1 sweet potato
  • ¼ red onion
  • ½ lime lemon, juiced
  • 60 ml natural yogurt
  • 400 g tinned chickpeas drained, rinsed
  • 1 tsp taco seasoning
  • Rocket as needed
  • Salt & pepper as needed
  • Salt as needed
  • Oil as needed
Browse Category Appetizer, Side Dishes
Cooking Technique Bake
Home Category Appetizer, Side Dish
Prep Time 5 Minutes
Cook Time 45 Minutes
Servings
2 Servings
Ingredients
  • 1 sweet potato
  • ¼ red onion
  • ½ lime lemon, juiced
  • 60 ml natural yogurt
  • 400 g tinned chickpeas drained, rinsed
  • 1 tsp taco seasoning
  • Rocket as needed
  • Salt & pepper as needed
  • Salt as needed
  • Oil as needed
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Prick the sweet potato with a fork and coat with a little oil, salt and pepper.
  2. Place the potato into the Vortex Mini, select Bake and set the temperature to 200°C / 405°F and time to 35 Minutes, and press Start. (Ignore when prompted to add food, as the potato will already be inside!)
  3. While the sweet potato cooks, thinly slice the red onion, then squeeze over the lime juice and sprinkle with salt to help them soften faster.
  4. In one bowl, season the yogurt with salt and pepper and mix. In a second bowl, combine the chickpeas with 1 tbsp oil, taco spice, salt and pepper.
  5. Once the potato has finished cooking, add the chickpeas into the Vortex Mini with the sweet potato, and select Bake on 200°C / 405°F for an additional 8 Minutes, until the chickpeas are crunchy.
  6. To serve, smear the yogurt sauce over a plate, then place the sweet potato on top and split open. Add a few spoons of crispy chickpeas (save the remainder for snacking), pickled red onion and scatter some rocket on top.
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