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Baked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
3 Std. 20 Min.Für 2Nutri-Score A€
A
3 Std. 20 Min.
3 Std. 20 Min.Baked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
was Sie brauchen
Zutaten
sweet potato (scrubbed, slashed with a knife)Obst & Gemüse2 Stücke
chickpeas (canned, drained and dried)Vorräte400 g
olive oilVorräte15 ml
saltGewürze3 g
black pepper (ground)Gewürze2 g
Greek yogurtMilchprodukte200 g
lemon zest (zest of one lemon)Obst & Gemüse1 Stück- lemon juice (freshly squeezed)Obst & Gemüse15 ml
- dill (fresh, finely chopped)Obst & Gemüse10 g
pro Portion
Nährwerte
419kcal
- Kohlenhydrate
- 65 g
- Eiweiß
- 15 g
- Fett
- 11 g
was Sie verwenden
Utensilien
Backofen
Heißluftfritteuse
Rührschüssel
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Bake the sweet potatoes
- Preheat the oven to 150 °C.
- Place the sweet potatoes on a tray and bake until completely tender.
- Turn off the oven and leave the sweet potatoes inside to keep them soft and warm.
- Schritt 2
Air fry the chickpeas
- Toss the drained chickpeas with olive oil, salt and pepper.
- Air fry until golden and crispy, shaking the basket halfway.
- Schritt 3
Make the lemon dill yogurt
- Combine the Greek yogurt with the lemon zest, lemon juice, chopped dill, salt and pepper.
- Mix well and taste, adjusting the seasoning.
- Refrigerate until serving so it stays cool and fresh.
- Schritt 4
Assemble and serve
- Reheat the sweet potatoes until piping hot and split them open with a knife.
- Spoon the crispy chickpeas over the sweet potatoes.
- Top generously with the chilled yogurt dressing and serve immediately.