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Baked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
3 h 20 minServes 2Nutri-Score A€
A
3 h 20 min
3 h 20 minBaked Sweet Potato with Crispy Chickpeas and Lemon Dill Yogurt
what you need
Ingredients
sweet potato (scrubbed, slashed with a knife)Produce2 pieces
chickpeas (canned, drained and dried)Pantry400 g
olive oilPantry15 ml
saltSpices3 g
black pepper (ground)Spices2 g
Greek yogurtDairy200 g
lemon zest (zest of one lemon)Produce1 piece- lemon juice (freshly squeezed)Produce15 ml
- dill (fresh, finely chopped)Produce10 g
per serving
Nutrition
419kcal
- Carbs
- 65 g
- Proteins
- 15 g
- Fat
- 11 g
what you’ll use
Tools
Oven
Air fryer
Mixing bowl
Grater
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.