Vegan | Vegetarian

4 sweet potatoes (approx. 250 g each)

1 can (425 ml) chickpeas

2 tomatoes

½ cucumber

2 spring onions

2 tablespoons olive oil

4 tablespoons lemon juice

salt

Pepper

Sumac

Salt, pepper, sumac (or lemon zest + chili flakes)

125 g soy or almond yogurt

2 tablespoons tahini (sesame paste; jar)

possibly mint for sprinkling

Wash sweet potatoes and pierce several times all around with a pointed knife. Place on a baking tray lined with baking paper and cook in a preheated oven (E-Herd: 200 °C /Umluft: 180 °C) for about 45 - 55 minutes.

For the filling, drain the chickpeas. Wash, halve, seed and chop tomatoes and cucumber. Wash spring onions and cut into fine rings. Mix prepared ingredients together with oil and 2 tablespoons lemon juice. Season with salt and pepper.

For the topping, mix yogurt, tahini and 2 tablespoons lemon juice to a creamy sauce, adding about 1-2 tablespoons water if necessary. Season with salt and pepper.

Remove the sweet potatoes from the oven and let them cool for 2-5 minutes, cut them and press them apart a little. Loosen the potato flesh with a fork and mix in a little sauce. Fill with the chickpea taboulé, drizzle remaining sauce over the top. Sprinkle with 1 tsp sumac and a few mint leaves if desired.

Energy 520 kcal | Protein 12 g | Carbohydrates 77 g | Fibre 0 g | Fat 12 g