Oriental Stuffed Sweet Potato

Preheat the oven to 400 °F. Rinse and dry the sweet potatoes. Pierce with a fork, place on a lined baking tray, drizzle with oil and rub the oil onto the flesh. Season with salt and bake for approx. 80 minutes.

• 1 Sweet potato (~ 12.3 oz)
• 1 tsp Olive oil
• Salt

Wash and drain the chickpeas. Coarsely chop the onion and halve the cherry tomatoes. Put everything into a bowl.

• 2⁄3 cup Chickpeas, canned
• ½ Onion, red (~ 1.5 oz)
• 2.6 oz Cherry tomatoes

Add all ingredients into the bowl.

• 1 tsp Olive oil
• 1 ⁠½ tsp Natural peanut butter
• 1 pinch of Crushed pepper
• ½ tsp Curry powder
• ½ tsp Turmeric, ground
• ½ tsp Sweet paprika, ground

Add salt, pepper and water and mix.

• Salt
• Black pepper
• 2 Tbsp Water

Approx. 20 minutes before the end of baking time, add the vegetables to the baking tray.

Finely chop the green onion and mix with yogurt, lemon juice until creamy. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• 1⁄3 cup Low fat yogurt
• ½ Lemon (~ 1 oz)
• Salt
• Black pepper

Finely chop the cilantro and cut the chili into rings.

• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)
• ½ Chili pepper (~ 0.1 oz)

Take the sweet potatoes out of the oven. Carefully place them on a plate, cut them open lengthwise, stuff with the chickpea-veggie mix the, drizzle with the yogurt sauce and top with the chili and cilantro.

Enjoy your meal!