Baked Sweet Potatoes With Spicy Chickpea Mayo

You can’t go wrong with a baked potato at this time of year. To make it that little bit healthier, swap your regular filling for nutrient-dense chickpeas and use sweet potatoes instead of normal ones for added flavour and colour.
Serves
4
Total Time
1 Hour
Ingredients
4 sweet potatoes, washed and dried
2 x 400g cans chickpeas, drained and rinsed
1 red onion, finely diced
4 tbsp vegan mayo
Squeeze of lemon juice
1 tsp garlic powder
1 tsp dried thyme
2 tsp chilli flakes
2 tbsp chopped fresh parsley, plus extra to serve
Scotch bonnet sauce, to serve
Method
Step 1
Preheat the oven to 180.C Fan/200.C/Gas 6.
Place the sweet potatoes on a baking tray and
bake in the oven for 30–40 minutes until soft all the
way through.
Step 2
Meanwhile, add the chickpeas, onion, mayo, lemon
juice, garlic powder, thyme, chilli flakes and parsley
to a bowl, and use a fork to crush the chickpeas and
mix everything together.
Step 3
Cut the sweet potatoes down the middle and
squeeze lightly to open them up. Spoon the chickpea
mixture into the middle, sprinkle over some parsley,
spoon over some scotch bonnet sauce and serve.

Extract taken from Natural Flava: Quick and Easy Plant-Based Caribbean Recipes by Craig and Shaun McAnuff (Bloomsbury, £22) Photography © Matt Russell

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