Plato principal
Baked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
3 h 20 minPara 2Nutri-Score A€
A
3 h 20 min
3 h 20 minBaked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
lo que necesita
Ingredientes
sweet potato (scrubbed, slashed with a knife)Frutas y verduras2 piezas
chickpeas (canned, drained and dried)Despensa400 g
olive oilDespensa15 ml
saltEspecias3 g
black pepper (ground)Especias2 g
Greek yogurtLácteos200 g
lemon zest (zest of one lemon)Frutas y verduras1 pieza- lemon juice (freshly squeezed)Frutas y verduras15 ml
- dill (fresh, finely chopped)Frutas y verduras10 g
por ración
Nutrición
419kcal
- Carbohidratos
- 65 g
- Proteínas
- 15 g
- Grasas
- 11 g
lo que usará
Utensilios
Horno
Freidora de aire
Bol
Rallador
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.