Plat
Baked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
3 h 20Pour 2Nutri-Score A€
A
3 h 20
3 h 20Baked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
ce qu’il vous faut
Ingrédients
sweet potato (scrubbed, slashed with a knife)Fruits et légumes2 morceaux
chickpeas (canned, drained and dried)Épicerie400 g
olive oilÉpicerie15 ml
saltÉpices3 g
black pepper (ground)Épices2 g
Greek yogurtProduits laitiers200 g
lemon zest (zest of one lemon)Fruits et légumes1 morceau- lemon juice (freshly squeezed)Fruits et légumes15 ml
- dill (fresh, finely chopped)Fruits et légumes10 g
par portion
Nutrition
419kcal
- Glucides
- 65 g
- Protéines
- 15 g
- Lipides
- 11 g
ce que vous utiliserez
Ustensiles
Four
Friteuse à air
Saladier
Râpe
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.