• Prep: 1.20 hour

  • Cook: 50 minutes

  •

    Difficult: Easy

  •

    Serves: 1

Ingredients

Ingredients

For the sweet potatoes

  • 2 large sweet potatoes
  • 1 pack stracciatella
  • 4 tbsp pomegranate seeds
  • 2 tbsp roasted cashews,
    roughly chopped

For the roasted chickpeas

  • 1 cup canned chickpeas, drained and rinsed
  • 1 tbsp neutral oil
  • ½ tsp garlic powder
  • 1 tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp salt

For the green salsa

  • 1 cup fresh cilantro,
    roughly chopped
  • 1 cup fresh basil leaves, roughly chopped
  • 1 green chili pepper (jalapeño, serrano, or green Thai chili),
    seeds removed for a milder heat
  • 2 garlic cloves, chopped
  • Juice of 1 lime
  • 2½ tbsp extra virgin
    olive oil
  • Salt, to taste

Preparation

Preparation

Preheat the oven to 215°C

Prick the sweet potatoes all over with a fork,
place them on a baking tray, and bake for 45–50 minutes, until soft and
fork-tender.

Meanwhile, mix all the chickpea spices in a
small bowl.

Transfer the chickpeas to a baking tray,
drizzle with oil, add the spice mix, and toss well to coat evenly. Roast at 200°C
for 20–25 minutes, until golden and crispy.

While the chickpeas roast, prepare the green
salsa: add all the ingredients to a small blender or chopper and blend until
smooth. Taste and adjust salt if needed.

 

To
Assemble

Slice the
baked sweet potatoes lengthwise and gently open them up. Spoon a generous layer
of stracciatella over each potato, then top with crispy roasted chickpeas, a
drizzle of green salsa, pomegranate seeds, and crunchy cashews.

Serve warm,
with extra salsa on the side messy, colorful, and absolutely irresistible.