Roasted sweet potato stuffed with mushrooms, with crispy spiced chickpeas and curry and garlic sauce

We are going to put our sweet potato in the preheated oven at 200° until it is soft when pierced with a toothpick. It will take more or less time depending on the size of the sweet potato 🍠.

Chop the mushrooms and two cloves of garlic.

Sauté them in a tablespoon of extra virgin olive oil thoroughly. Let the mushrooms lose their water and concentrate their flavor.

Chop the chives to be sprinkled at the end of the recipe.

FOR THE SAUCE: 4 tablespoons kefir ½ teaspoon curry ½ teaspoon ginger powder ½ teaspoon garlic powder ¼ teaspoon ground black pepper 1 tablespoon lime juice Salt to taste

Blend until a homogeneous mixture is obtained.

Once the sweet potato is baked, open it in the middle and fill it with the mushrooms. Place a good handful of spiced crunchy chickpeas. Season with salt and pepper and sprinkle with chopped coriander.

Check out my recipe for Spicy Crunchy Chickpeas to learn how to cook them.

Enjoy! 💚