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Sweet Potato Slices With Chickpea & Avocado

Ingredients

Metric


1 medium sweet potato
240 g ~ 1 can cooked chickpeas
1 small avocado
1 tsp apple cider vinegar
2 tbsp fresh parsley
¼ tsp salt
¼ tsp black pepper

Optional Garnish:
2 tsp sesame seeds

US


1 medium sweet potato
8 oz ~ 1 can cooked chickpeas
1 small avocado
1 tsp apple cider vinegar
2 tbsp fresh parsley
¼ tsp salt
¼ tsp black pepper

Optional Garnish:
2 tsp sesame seeds

MAKES2 portions
PREP TIME10 minutes
COOKING TIME25 minutes
TOTAL TIME35 minutes
Steps
1Preheat the oven to 200°C (400°F) Fan. Wash sweet potatoes really well. Slice lengthwise into 4 equal slices. Transfer to a baking tray lined with baking paper. Lightly spray with olive oil.

Tip: The thinner the slices, the faster they will cook. Thicker slices on the other hand will allow you to pick up the potatoes and bite into them as you would with a toast.
2Bake in the middle of the oven for 15 minutes. Flip them over and roast for another 5 minutes - or until the potatoes are soft and cooked through.
3In the meantime, rinse and drain chickpeas. Add drained chickpeas, avocado, parsley, vinegar, salt and pepper to a mixing bowl.
4Mash using a fork or an immersion blender for smoother texture.
5Transfer potato slices to a plate.
6Top each potato slice with the chickpea mash. Sprinkle with sesame seeds.
Nutritional Info
Makes 2 portions
365 Calories per portion
13g protein
54g carbohydrates
16g fiber
12g fat
High in Vitamins B1, B2, B3, B5, B6, Folate, A, C, K
High in Omega 3 & 6
High in Calcium
High in Copper
High in Iron
High in Magnesium
High in Manganese
High in Potassium
High in Phosphorus
High in Zinc
I made it!
Made it so far: 3

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