An easy lunch or dinner option that doesn’t involve much fuss. A delicious soft and crispy sweet potato loaded with an incredibly tasty chickpea mix. The stuffing takes minutes to make topping with your very own make shift mayo to give it some saucy-ness! You have an option of whatever size sweet potatoes suit your preferences, I have given cooking estimates below for different sizes.
4 sweet potatoes ( whatever size suits you) washed and scrubbed well.
2 x tins chickpeas, rinsed and drained well
1.5 tbsp mild curry powder ( unless you like it hot)
1 tsp turmeric
4 tbsp nutritional yeast
Salt and pepper to season
Creamy Tofu Mayo
100g firm tofu you could also use a thick soya/coconut yogurt
Juice 1 lemon
1 tsp dijon mustard
1 tbsp maple syrup
Toppings ( optional)
Pickled red onions diced
Toasted sesame seeds
Preheat your oven to 200°C
Pierce the sweet potatoes, place on a baking tray rub with a small bit of olive oil.
Roast for 30-50 minutes) this will depend on the size of your sweet potatoes a medium to large will take the full 45-50 minutes, small 30-35 minutes. To check If your sweet potato are cooked pierce with a knife to ensure it’s tender all the way through.
While the potatoes are cooking, add all the “tofu mayo” ingredients into a blender and combine into a silky smooth dip. .
Once the sweet potatoes are cooked and tender all the way through, remove from the oven.
Cut a slit lengthways keeping the potatoes intact on ether end.
Using a fork mash the inside of the sweet potatoes along the sides to create some space.
To make he filling simple add the chickpeas into a saucepan over medium to high heat.
Using a fork mash the chickpeas keeping a few whole.
Stir in the spices and nutritional yeast, cook for a moment or two until the mix is pipping hot.
Spoon the mix into the centre of the potatoes (you may have extra mix if you have opted for small potatoes)
Drizzle over the tofu mayo and top with the onions, herbs and seeds.