Crunchy Chickpea, Red Onion & Rocket Sweet Potato
Servings Prep Time
2Servings 5Minutes
Cook Time
Servings Prep Time
2Servings 5Minutes
Cook Time
  • 1 sweet potato
  • ¼ red onion
  • ½lime lemon, juiced
  • 60ml natural yogurt
  • 400g tinned chickpeas drained, rinsed
  • 1tsp taco seasoning
  • Rocket as needed
  • Salt & pepper as needed
  • Salt as needed
  • Oil as needed
  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.