- 2 sweet potatoes well scrubbed and cleaned
- 1 tin chickpeas
- 90 grams (½ cup) pomegranate seeds
- 5 Tablespoon vegan aioli
- 10 cm (4 inch) cucumber peeled and finely diced
- handful of parsley chopped
- 2 Tablespoons olive oil
- 1½ teaspoon cayenne pepper or aleppo pepper
Pre heat your oven to 200 C / 390F
Scrub and wash your potatoes well, and dry. With a fork pinch multiple holes in the sweet potatoes.
Rub the potatoes with 1 tablespoon of olive oil and course sea salt.
Bake for approx. 50 minutes (depending on size)
Meanwhile drain and rinse the chickpeas, let them dry (or pat dry). Put them in a bowl and add 1 tablespoon of olive oil, salt and cayenne pepper. mix well so all the chickpeas are covered in this mixture.
Prepare a baking tray with baking paper and spread the chickpeas evenly over. Bake in the oven with the potatoes.
peel and chop your piece of cucumber finely, and add this to the vegan aioli. For a delicious home made vegan aioli check out this recipe
De-seed your pomegranate (if not done yet)
When your potatoes are well cooked (check by pinching a skewer in the middle, has to be soft) cut a large cross on your potato and use your hands to open up the potato.
Drizzle a tine bit of olive oil in the potato, and add some salt and pepper.
Stuff the sweet potato with a layer of your spiced chickpeas, the aioli with cucumber on top. Sprinkle the chopped parsley over it, and top everything with the pomegranate seeds.
There are many different ways of stuffing your sweet potato, read my post for some other inspirational ideas.
Serving: 1g | Calories: 541.3kcal | Carbohydrates: 38.3g | Protein: 3.68g | Fat: 43.13g | Saturated Fat: 6.32g | Cholesterol: 14.23mg | Sodium: 553.84mg | Fiber: 7.47g | Sugar: 12.17g | Vitamin A: 117.39IU | Vitamin C: 23.85mg | Calcium: 6.46mg | Iron: 10.7mg