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Baked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
3 u 20 minVoor 2Nutri-Score A€
A
3 u 20 min
3 u 20 minBaked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
wat je nodig hebt
Ingrediënten
sweet potato (scrubbed, slashed with a knife)Groente en fruit2 stukken
chickpeas (canned, drained and dried)Voorraadkast400 g
olive oilVoorraadkast15 ml
saltKruiden en specerijen3 g
black pepper (ground)Kruiden en specerijen2 g
Greek yogurtZuivel200 g
lemon zest (zest of one lemon)Groente en fruit1 stuk- lemon juice (freshly squeezed)Groente en fruit15 ml
- dill (fresh, finely chopped)Groente en fruit10 g
per portie
Voedingswaarden
419kcal
- Koolhydraten
- 65 g
- Eiwitten
- 15 g
- Vetten
- 11 g
wat je gebruikt
Keukengerei
Oven
Airfryer
Mengkom
Rasp
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.