Sweet potato with chickpeas and tahini

Ingredients for 3 servings:
– 2 large or 3 smaller sweet potatoes

For the tahini sauce:
– 150ml tahini sauce
– juice of 1 lemon
– 1 minced garlic head
– 1tbs sea salt

For the topping(s):
– 350gr chickpeas
– 50gr parsley
– 1/2 tbs cumin
– 1/2 tbs garlic powder
optional:
– rucola salad
– vegan gyros
– extra veggies

Instructions
1. Rinse and scrub the sweet potatoes and prick holes in them with a fork or knife.
2. Preheat the oven on 200°C
3. Put the potatoes in the oven for 40min – 1hr (depending on their size)
4. Bake the chickpeas, parsley, cumin, garlic powder and sea salt on a low fire for about 5 minutes and put them in an oven scale. Add them to the potatoes in the oven for about 40min until crispy.
5. Make the tahini sauce: mix all the ingredients. Add water if the sauce is too thick.
6. Optional: bake the vegan gyros and veggies that you would like to add.
7. Presentation: put rucola on a plate and slice the potato in half. Put the potato on top of the rucola. Stuff with some sauce, gyros, veggies, chick peas.

TIP! This dish is delicious with some (home made) guacamole.

HAVE A NICE MEAL.