Stuffed, Baked & Taco Seasoned Sweet Potatoes
Ingredients (4x Serves):
4 Sweet Potatoes (~600g Total).
2 Tsp Taco Fusion Physique Seasoning.
½ Tbsp Extra Virgin Olive Oil.
1 Tsp Thai Spice Physique Seasoning.
1 Can Organic Chickpeas.
Pink Himalayan Salt, to taste.
Garlic Herb Sauce:
1 Tbsp Lemon Juice (~1/2 Lemon squeezed).
3 Garlic Cloves, minced.
2 Tsp Fresh Dill, finely diced.
Unsweetened Almond Milk to thin.
¼ Cup Chopped Parsley.
45g Cherry Tomatoes, diced.
1 Tbsp Lemon Juice.
Chilli Garlic Sauce.
Preheat oven to 200 Degrees C and line a large baking tray with aluminium foil.
Clean sweet potatoes under running water. Dry and cut in half lengthwise. Toss the drained and rinsed chickpeas with the Extra Virgin Olive Oil and Taco Fusion Physique Seasoning and place on the foil lined baking tray.
Rub the sweet potatoes with some Extra Virgin Olive Oil, lightly coat the flesh side with Taco Fusion Physique Seasoning and place face down on the same baking sheet as the chickpeas. Place in oven for 15-30 minutes.
Whilst potato and chickpeas are cooking, place all the sauce ingredients listed into a mixing bowl and whisk well to combine. Add only enough almond milk to thin so it is a pourable consistency. Taste and adjust seasonings if required.
Prepare the tomato topping by tossing tomato, parsley and lemon juice in a separate mixing bowl. Set aside in refrigerator to marinate until required.
Once sweet potatoes are tender (test with fork) and chickpeas are golden, remove from the oven.
To serve, place potatoes on serving dishes flesh side up. Press down the flesh a little bit and top with the chickpeas (and a little extra Physique Chef Taco Seasoning if you desire), sauce and finish with the tomato topping mix. Serve immediately.